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Easy One-Pot Vegetarian Tortilla Soup (Meal Prep Friendly!)

This Ultimate Vegetarian Tortilla Soup delivers all the smoky, spicy complexity of classic tortilla soup in a hearty, plant-based version. Packed with black beans, fire-roasted tomatoes, and creamy coconut milk, this nutritious soup proves that comfort food can be both satisfying and healthy.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 139

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion chopped
  • 4 garlic cloves minced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 jalapeño seeded and diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp ground coriander
  • Salt and pepper to taste
  • 1 can 15 oz fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 can 15 oz black beans, drained and rinsed
  • ½ cup corn frozen or canned
  • ½ cup canned coconut milk
  • Juice of 1 lime
  • Tortilla strips for garnish
  • Optional toppings: avocado cilantro, dairy-free sour cream, shredded cheese

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté 3–4 minutes until translucent.
  2. Stir in garlic, jalapeño, and bell peppers. Cook 5 minutes until softened.
  3. Add cumin, smoked paprika, chili powder, coriander, salt, and pepper. Toast for 1 minute to release flavors.
  4. Stir in fire-roasted tomatoes and vegetable broth. Bring to a gentle boil.
  5. Add black beans and corn, reduce heat, and simmer 10–15 minutes for flavors to meld.
  6. Blend one-third of the soup with an immersion blender for a creamy texture, keeping some chunks intact.
  7. Stir in coconut milk and lime juice. Simmer 2–3 minutes more until warmed through.
  8. Serve hot with tortilla strips and your favorite toppings.

Notes

Add quinoa or red lentils for extra protein. Use low-sodium broth and water-sauté vegetables for an oil-free version. Always finish with lime juice for balance and brightness.