Vegetable Tortilla Soup Recipe

Name: Vegetable Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Vegetable Broth, Divided; 3 whole Dried Ancho Chiles; 6 whole Corn Tortillas (soft Taco Size); 3 Tablespoons Oil; 1 whole Onion, Chopped; 2 whole Ribs Of Celery, Chopped; 2 whole Carrots, Chopped; 2 cloves Garlic, Minced; 1 cup Black Beans, Cooked; 1 cup Pinto Beans, Cooked; 2 cans (10 Oz. Size) Rotel Tomatoes With Cilantro And Lime; 1 Tablespoon Cumin; 2 ears Corn, Kernels Removed; 1 whole Small Zucchini, Chopped; Salt To Taste; Crispy Tortilla Chips, Sour Cream, Avocado, And Lime, For Garnish (optional)

Servings: persons

8 cups Vegetable Broth, Divided
3 whole Dried Ancho Chiles
6 whole Corn Tortillas (soft Taco Size)
3 Tablespoons Oil
1 whole Onion, Chopped
2 whole Ribs Of Celery, Chopped
2 whole Carrots, Chopped
2 cloves Garlic, Minced
1 cup Black Beans, Cooked
1 cup Pinto Beans, Cooked
2 cans (10 Oz. Size) Rotel Tomatoes With Cilantro And Lime
1 Tablespoon Cumin
2 ears Corn, Kernels Removed
1 whole Small Zucchini, Chopped
Salt To Taste
Crispy Tortilla Chips, Sour Cream, Avocado, And Lime, For Garnish (optional)

1
Heat 1 cup of broth to boiling. Remove from heat and add dried chiles. Soak for 20 minutes. Reserve liquid, remove stems and chop chiles.
2
Cut the six corn tortillas into small strips.
3
In a large stock pot heat oil and saute onion, celery, carrots and garlic until onion is translucent. Add all of the broth (including reserved broth), chopped chiles, beans, tomatoes, cumin and tortilla strips. Bring to a boil, reduce heat and simmer for 10 minutes.
4
Add corn and zucchini, simmer another 10 minutes. Check flavor for salt (I added about 1 teaspoon). Remove from heat and serve. Garnish with crispy chips, cheese, sour cream and avocado and a squeeze of lime.
5
Notes:
6
I use dried beans that were soaked, then cooked and frozen in zipper bags in 1-cup measures. A 15-ounce can of beans, rinsed and drained, will work fine too.
7
My original plan was to cut the other half of the bag of tortillas into strips and fry them as a garnish, but then I remembered I had tortilla chips, so why do the extra work? I froze them for enchiladas later.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 cups Vegetable Broth, Divided, 3 whole Dried Ancho Chiles, 6 whole Corn Tortillas (soft Taco Size), 3 Tablespoons Oil, and more.

Yes, Vegetable Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Tortilla Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions