Recipe for Vegetarian Tortilla Soup
We love Mexican cuisine! It is spicy and full of flavor! I am also big on soups this winter, I am sure you have noticed:) I hope you are up for one more!
I recently made this Vegetarian Tortilla Soup and it was fantastic. Josh said it was his favorite one yet. I told him he says that all of the time, but he said everything is always really good, but this one is REALLY, REALLY good. I made up the recipe while I was making it so I am glad it turned out so well.
I loved the chunks of veggies-potatoes, zucchini, and corn. I used diced tomatoes with green chiles. If you can’t find these, just add in a can of diced green chiles. I also threw in a minced jalapeno, so this soup really had a kick! If you can’t handle the heat, just leave it out:)
To spice things up even more, I had a little buffet of toppings: cheese, tortilla strips, diced avocado, cilantro, and lime wedges. To make the tortilla strips-I just cut flour tortillas in strips and baked them in the oven at 400 degrees! Super easy and much healthier than frying them.
So if you are in fiesta mood, give this soup a chance! It was a winner!
Vegetarian Tortilla Soup
1 T. olive oil
1 onion, diced
3 cloves garlic, minced
1 jalapeno, minced (leave out if you don’t like things hot)
1 large russet potato, diced (I left the skin on for more nutrients)
2 small zucchini, chopped
1 bag of frozen corn (use fresh if you have it)
2 15 oz. cans diced tomatoes with green chiles (if you can’t find these, add in a can of green chiles)
3 15 oz. cans of vegetable broth (low sodium, fat free)
1/2 bunch fresh cilantro, chopped
Fresh lime juice
Tortilla strips
Cheese
Cilantro
Diced avocado
Lime wedges
1. In a large pot saute the onion in 1 T. of olive oil. When it is tender add in the garlic and jalapeno. Saute for about 2 minutes.
2. Add in the potato, zucchini, and corn. Saute until veggies are soft.
3. Pour in the tomatoes and vegetable broth. If you are using plain tomatoes, add in a can of green chiles. Stir well.
4. Add in fresh cilantro and lime juice.
5. Season with salt and pepper, to taste. Serve hot with toppings.
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I love the veggies in this and those tortilla strips look delicious. Thanks for sharing your bread too. I want to bake some this week.
This is just perfect.I have been craving something like this!
You know that I am one of your soup groupies! I have yet to make one of your soups that didn’t knock my socks off. This one is next on the list!
I love all the veggies you use it looks perfect!
I love this recipe. I too am a huge fan of Mexican food and I love tortilla soup. I’ve never thought to make it vegetarian before.
WOW this sounds so good! I love tortilla soup and yours looks AMAZING! Thanks for the recipe girlie! I am so jealous of your three day week.
I love Mexican food and veggies!! Your soup is perfect and served with tortilla strips just scrummy!!
sorry I’ve not called by in a while due to illness but catching up on your creations now
Rosie x
WOW, look at the topping of that soup! Crunch, crunch, crunch!
This looks so delicious, love all those toppings!!
The soup looks great and all the toppings look even better!
Also the french bread–perfect!
Yum ,nice and spicy. This sounds and looks delish
Oh I’m so going to try this. Looks delicious.
Looks delicious. I love tortilla soup and this looks like a great, healthy version. Anything to sneak veggies into the boyfriend’s diet! I’ve been all about soups this winter as well, thanks for sharing this!
Anything with that much avocado on it has got to be good.
I love this version! I definitely need to give this one a try. I know my hubby will ask: where’s the meat?
I am definitely loving all the soup recipes! This one sounds fabulous and I love the tortilla strips.
This looks so hearty and so healthy at the same time. I adore soup!
Mmmm, that soup is PACKED with goodness
wow, with the way you present your food, turning vegetarian isn’t so bad at all…
Yes you certainly make eating vegetarian look good! Great soup!
I really like the addition of the tortilla strips. This looks like the perfect soup to take to lunch at work. Great recipe!
I’m bookmarking this one for cinco de mayo!! When it’s a bit warmer, with a cold margarita – ahhh, that is what dreams are made of!
Looks sensational!!
tortilla soup is a personal favorite, and i’m thrilled that you’ve included potatoes in yours–how unique! there’s something about setting my mouth on fire and then cooling it down with creamy avocado that i just love.
Perfect comfort for the harsh winter we are having!
Ive tried making this just now, with a few variations and this recipe is delicious!
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Some kinda’ dunking bread is a must for my soup eating…be it crackers, bread, sticks or tortillas…wonderful soup option.
You know I’m a soup fanatic, so I’d definitely love this one!
That looks and sounds delish. Well done for winging it.
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We have made this several times and everyone loves it. We do add black beans because we love them.