This recipe for vegetarian soup is packed with flavor. It’s satisfying without needing to add in chicken or cheese. That’s because the black beans and secret ingredient, canned chipotles in adobo, over deliver.

Recipe for Vegetarian Tortilla Soup

RATING

5 from 2 votes

DIFFICULTY / TIME

Easy / 1 hour

POSTED ON

October 13, 2021

SOCIAL

Can we please talk about the cool weather magic of soup? It’s so simple, it’s so delicious, and it almost inevitably leads to wrapping your hands around your bowl. Ahhh smells and tastes so good.

After a long day, a bowl of vegetarian tortilla soup is oh so comforting and nourishing. You can make it ahead of time on the weekend. Turn on the stove and it’s ready to reheat in 10 minutes. Dinner is served, my friend.

SECRET INGREDIENT ADOBO CHILI

There are countless tortilla soup recipes all over the internet. Most recipes have lots of chicken and cheese. While you can definitely add these into this recipe, I was looking for a soothing vegetarian soup. I actually even made this a vegan option. The reason I could do this was because of the insane flavor from canned chipotles in adobo.

Chipotles in adobo are smoked and dried jalapeños reheated and canned in a puree of tomato, vinegar, garlic and a few other spices. These small but mighty chipotles in adobo are what deliver the right amount of flavor.

A little bit goes a long way. You can start small and add more depending on your preference. The first time I made this I added one too many. My husband really enjoyed it but my nose was running. So start small.

CAN YOU SUBSTITUTE

I’ve tried this recipe for vegetarian tortilla soup with dried chili powder; however, it’s not the same. The flavor is not as distinct. The chipotles in adobo give off a smoky and not too spicy flavor.

You can find these canned chipotles in adobo in most grocery stores. They even carry them in Bali, Indonesia. If you’re looking online, I used La Costeña Chipotle Peppers in Adobo Sauce.

WHAT CAN I DO WITH THE EXTRA CHIPOTLES

I always want you to get the most out of what you purchase. For that, I have many other recipes that use chipotles in adobo. They go great in salad dressing recipes such as my unique salad recipe for lunch. The vinaigrette with chipotles in adobo pairs well with sweet potatoes, black beans, and colorful veggies.

I also have an insanely good black bean burrito recipe. The sauce is where it’s at as it uses the chipotles in adobo.

More Easy Soup Ideas

Looking for more soup recipes? You’ll want to check out my lentil soup. It’s super easy to make and is packed with veggies and goodness.

Recipe for Vegetarian Tortilla Soup

5 from 2 votes
This recipe for vegetarian soup is packed with flavor. It’s satisfying without needing to add in chicken or cheese. That’s because the black beans and secret ingredient, canned chipotles in adobo, over deliver.
GUIDE
Course Soup
Cuisine healthy
Servings 4
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
INGREDIENTS

Ingredients

  • 6 tomatoes chopped
  • 1 1/2 Adobo chili pepper
  • 2 tablespoon olive or coconut oil
  • 1/2 onion chopped
  • 1/2 red bell pepper chopped
  • 1/2 teaspoon salt more to taste
  • 4 cloves garlic pressed or minced
  • 3 teaspoon cumin
  • 1/4 teaspoon chili flake
  • 2 cup cooked black beans
  • 1/2 cup corn (I chopped 1 1/2 corn on the cob)
  • 4 cup vegetable broth (can use my recipe)
  • 1/4 cup chopped fresh cilantro divided
  • 2 tablespoon lime juice to taste
  • 1/4 teaspoon freshly ground black pepper to taste
INSTRUCTIONS

Instructions

  • Place the tomatoes and adobo chill pepper in a blend. Blend until smooth. Set aside.
  • Bring one pot of water to boil. Then add the corn on the cob to the pot and boil for 3-4 minutes.
  • While the corn is boiling, heat coconut oil in a medium pot over medium heat. Add in the onion, bell pepper, and salt. Cook for 5 minutes until softened and stir occasionally.
  • Add the garlic, cumin, and chili flakes to the pot. Give it a stir.
  • Add in the tomato mixture to the pot. Give it a stir.
  • Add in the black beans, corn and vegetable broth. Bring to a simmer for 20 minutes.
  • Add the cilantro / coriander to the tortilla soup. Add 1 tablespoon at a time of the lime juice and taste test.
  • Place into bowls. Enjoy served with tortilla chips!
NOTES

Notes

After enjoying this recipe 10 plus times, my family and I prefer this soup recipe with tortilla chips. In the photos, I sliced tortillas. Drizzled olive oil and salt over top. Then placed the tortillas in the oven until golden brown. Yet the tortilla chips provide more crunch. Not to mention require less prep work. All around a win with tortilla chips!
NUTRITION FACTS
Calories: 266calCarbohydrates: 40gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1319mgPotassium: 893mgFiber: 12gSugar: 10gVitamin A: 2969IUVitamin C: 50mgCalcium: 69mgIron: 4mg
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