Vegetable Soup Tortilla Style — Smoky, Cozy, Weeknight-Ready

Quick Facts

• Time: 10 min prep · 25 min cook (35 minutes total)
• Yield: 4–6 servings
• Skill: Easy
• Method: One-pot stovetop
• Diet: Vegan, Gluten-Free

Introduction

This smoky vegetable soup brings all the comfort of a hearty tortilla soup with the ease of a one-pot weeknight dinner. When the weather cools down and you’re craving something cozy but still light and wholesome, this fire-roasted tomato and veggie bowl steps in like a warm blanket. Sweet corn, creamy beans, and colorful peppers float in a rich, spiced broth, all finished with crunchy tortilla strips, avocado, and a squeeze of lime. It feels like your favorite Fall Soup Recipes and Veggie Soup Recipes rolled into one simple pot. Perfect for busy evenings, meal prep, or when you want Healthy Vegetable Soup that doesn’t taste “healthy,” this recipe is an instant upgrade to your usual soup ideas. Save it for chilly nights, game days, or anytime you want a big bowl of flavor with very little effort.

If this bowl becomes a new favorite, don’t miss our other cozy vegetable soup recipes for more easy, healthy dinner ideas.

Why You’ll Love It

• Weeknight-easy: Minimal chopping, pantry-friendly ingredients, and clear timing so dinner is ready in about 35 minutes.
• Flexible: Swap in your favorite veggies or beans so it fits whatever is in the fridge or pantry.
• Balanced flavor: Smoky fire-roasted tomatoes, warm spices, and bright lime keep every bite interesting.
• Great leftovers: The flavors deepen overnight, making it one of those Vegetarian Soup Recipes that taste even better the next day.

Vegetable Soup Tortilla Style — Smoky, Cozy, Weeknight-Ready

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• Author: Lily
• Total Time: 35 minutes
• Yield: 4–6 servings
• Diet: Vegan

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Description

A smoky, cozy vegetable tortilla-style soup made with fire-roasted tomatoes, peppers, black beans, and corn, finished with crunchy tortilla strips, creamy avocado, and bright lime. Ready in 35 minutes, naturally vegan and gluten-free, and perfect for weeknights or meal prep.

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Ingredients

For the Soup

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 medium jalapeño, seeded and finely chopped (optional)

• 3 cloves garlic, minced

• 2 teaspoons ground cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1 teaspoon salt, plus more to taste

• 1 can (14.5 oz / 400 g) fire-roasted diced tomatoes

• 1 can (15 oz / 425 g) black beans, rinsed and drained

• 1 cup corn kernels (frozen or canned, drained)

• 4 cups (1 L) low-sodium vegetable broth

• Juice of 1 lime

For the Tortilla Strips & Toppings

• 6 small corn tortillas, cut into thin strips

• 1 tablespoon olive oil

• Pinch of salt

• 1 avocado, diced

• Fresh cilantro, chopped

• Extra lime wedges

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Instructions

1. Prep tortilla strips: Preheat oven to 375°F (190°C). Toss tortilla strips with 1 tbsp olive oil + pinch of salt. Bake 10–12 minutes, flipping once, until crisp.

2. Sauté aromatics: Heat 2 tbsp olive oil in a large pot over medium. Add onion, peppers, and jalapeño + pinch salt. Cook 5–7 minutes until softened.

3. Bloom spices: Add garlic, cumin, chili powder, smoked paprika, oregano, and 1 tsp salt. Cook 30 seconds until fragrant.

4. Add soup ingredients: Add tomatoes, black beans, corn, and broth. Bring to a boil, then reduce to a simmer.

5. Simmer: Cook uncovered for 15–18 minutes until veggies are tender and broth slightly thickened. Blend 1 cup if you want it thicker.

6. Finish: Stir in lime juice. Taste and adjust seasoning.

7. Serve: Top with tortilla strips, avocado, cilantro, and lime wedges.

Notes

• Use low-sodium broth to control saltiness.

• Frozen or precut veggies work perfectly.

• Blend part of the soup for a creamier texture.

• Tortilla chips can replace homemade strips.

• Soup thickens in the fridge—add broth when reheating.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Tortilla-style / Mexican-inspired

Ingredients

For the Soup

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium jalapeño, seeded and finely chopped (optional for heat)
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• 1 can (14.5 oz / 400 g) fire-roasted diced tomatoes
• 1 can (15 oz / 425 g) black beans, rinsed and drained
• 1 cup corn kernels (frozen or canned, drained)
• 4 cups (1 L) low-sodium vegetable broth
• Juice of 1 lime

For the Tortilla Strips & Toppings

• 6 small corn tortillas, cut into thin strips
• 1 tablespoon olive oil
• Pinch of salt
• 1 avocado, diced
• Fresh cilantro, chopped
• Extra lime wedges

What each ingredient does

• Olive oil: Helps soften vegetables and bloom the spices.
• Onion, bell peppers, jalapeño: Create a flavorful, slightly sweet and mildly spicy aromatic base.
• Garlic: Adds savory depth and warmth.
• Cumin, chili powder, smoked paprika, oregano: Build that classic tortilla soup profile with smoky, earthy notes.
• Salt: Brings all the flavors into focus.
• Fire-roasted tomatoes: Give acidity and signature smoky tomato flavor.
• Black beans: Add protein, fiber, and hearty texture.
• Corn kernels: Bring sweetness and a little crunch.
• Vegetable broth: Forms the savory backbone of the soup.
• Lime juice: Brightens everything at the end.
• Corn tortillas, avocado, cilantro: Provide crunch, creaminess, and freshness so every bowl feels complete.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

You can make this vegetable soup fit your kitchen and your diet with a few easy tweaks. For aromatics, any color of onion works, and if you’re out of jalapeño, a pinch of red pepper flakes does the trick. Use whatever bell peppers you have, or swap in zucchini or carrots for extra veggie power.

For protein, black beans are classic, but pinto beans or even chickpeas keep it hearty. Want it to lean more toward Creamy Vegetable Soup? Mash a scoop of the beans in the pot or blend a cup of the soup and stir it back in.

Corn tortillas make the best strips, but store-bought tortilla chips are a quick shortcut. To keep things fully gluten-free, make sure your tortillas and broth are certified GF. If you’re cooking for a mixed crowd, offer shredded cheese on the side so dairy-free eaters can skip it while others pile it on. Rotisserie-style pre-cooked beans or frozen pre-chopped onions and peppers are great time savers when you’re rushing dinner.

Equipment Notes

You don’t need anything fancy for this recipe—just a few basics. A large heavy-bottomed pot or Dutch oven (about 5–6 quarts) helps the soup cook evenly and prevents scorching when you’re blooming the spices. A sturdy baking sheet is useful for crisping the tortilla strips in the oven, but an air fryer or dry skillet can also work.

Use a sharp chef’s knife and a stable cutting board so chopping veggies is quick and safe. A citrus squeezer is helpful but optional; you can squeeze limes by hand. If you want a thicker texture, a simple immersion blender lets you blitz a portion of the soup right in the pot for a more homemade vegetable soup feel with minimal cleanup.

Step-by-Step: How to Make Fire-Roasted Vegetable Tortilla Soup

1. Prep the tortilla strips.
   Preheat your oven to 375°F (190°C). Toss the tortilla strips with 1 tablespoon olive oil and a pinch of salt, then spread them in a single layer on a baking sheet. Bake for 10–12 minutes, flipping once, until golden and crisp. This gives you shatter-crisp topping without deep frying.
2. Sauté the aromatics.
   While the strips bake, heat 2 tablespoons olive oil in your pot over medium heat. Add the onion, red and green peppers, and jalapeño with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. This builds the flavor foundation for the whole soup.
3. Bloom the spices.
   Stir in the garlic, cumin, chili powder, smoked paprika, oregano, and 1 teaspoon salt. Cook about 30 seconds, just until fragrant. Blooming the spices in oil wakes up their flavor and makes the broth taste like it simmered for hours.
4. Add tomatoes, beans, corn, and broth.
   Pour in the fire-roasted tomatoes, black beans, corn, and vegetable broth. Scrape the bottom of the pot to release any browned bits. Bring the soup to a boil, then reduce heat to a gentle simmer.
5. Simmer to meld flavors.
   Let the soup simmer uncovered for 15–18 minutes, stirring occasionally, until the vegetables are tender and the broth has slightly thickened. If you’d like a thicker consistency, use an immersion blender to blend a cup of the soup right in the pot.
6. Finish with lime and adjust.
   Turn off the heat and stir in the lime juice. Taste and adjust with extra salt, more lime, or a pinch of chili powder if you want more heat.
7. Serve and garnish.
   Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, cilantro, and extra lime wedges. Serve immediately while everything is hot and the tortilla strips are still crisp.

Make-Ahead, Storage & Reheating

This soup is ideal for meal prep. You can chop the onion, peppers, and jalapeño up to 2 days ahead and store them in an airtight container in the fridge. The tortilla strips can be baked a day in advance; once completely cool, keep them in a sealed container at room temperature so they stay crunchy.

The cooked soup keeps well in the refrigerator for 3–4 days. The flavors deepen and the broth may thicken slightly as the beans and veggies absorb more liquid—just add a splash of broth or water when reheating if you like it looser. For longer storage, freeze the soup (without toppings) for up to 3 months in freezer-safe containers, leaving a little space at the top for expansion.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, or reheat individual portions in the microwave. Add a squeeze of fresh lime and new toppings after reheating to bring back brightness and texture.

How to Lighten It or Make It Creamy

If you want a lighter bowl, use just 1 tablespoon of olive oil for sautéing and add an extra cup of vegetable broth. Loading your bowl with extra vegetables—like zucchini or spinach—adds volume without heaviness. You can also cut the avocado portion in half while still getting that creamy bite.

For a cozier, Creamy Vegetable Soup vibe, blend 1–2 cups of the soup until smooth and stir it back into the pot. Another option is to stir in a splash of unsweetened dairy-free cream or coconut milk right at the end, off the heat, to avoid separating. If you use a yogurt-style product, temper it by whisking in a ladle of warm soup first, then gently stir it into the pot to prevent curdling.

Toppings, Garnishes & Finishes

The toppings turn this simple vegetable soup into something restaurant-worthy. For crunch, stick with baked tortilla strips or add crushed tortilla chips or toasted pumpkin seeds. For freshness, a shower of chopped cilantro, sliced green onions, or a little shredded lettuce brightens the bowl.

To add tang and heat, squeeze extra lime over each serving and sprinkle on sliced jalapeños or red pepper flakes. A spoonful of salsa or chili oil can also be swirled on top for extra personality. Think of it as a three-second upgrade: a sprinkle, a swirl, a squeeze—your finishing touches make every bowl feel new.

Sides & Pairings

This tortilla-style vegetable soup is satisfying on its own, but a few simple sides can turn it into a full spread. Serve it with warm corn or flour tortillas, crusty bread, or a pot of fluffy rice for dipping and scooping. A crisp green salad with lime vinaigrette or a simple slaw adds contrast and makes the meal feel complete.

For drinks, sparkling water with lime or orange slices keeps the citrus theme going. If you enjoy serving it for a cozy dinner, pair it with a light, fruity beverage that doesn’t overpower the smokiness of the soup.

Scaling the Recipe

Feeding a crowd or cooking for one? This recipe scales easily. To double it, use a larger pot (at least 7–8 quarts) so the soup can simmer freely without overflowing. Keep the same cooking times; just make sure it returns to a gentle simmer after adding the broth.

To make a smaller batch, halve all the ingredients but keep an eye on the liquid as it cooks—smaller amounts can reduce faster. If the soup gets thicker than you like, add a splash of broth or water near the end. When batch cooking, cool the soup quickly in shallow containers before refrigerating or freezing to maintain the best texture and flavor.

Nutrition & Dietary Notes

This vegetable soup is naturally vegan and gluten-free as long as your tortillas and broth are certified GF. Thanks to the black beans and corn, it offers plant-based protein and fiber that keep you satisfied without feeling heavy. The avocado adds heart-healthy fats while the tomatoes and peppers contribute antioxidants.

Because the broth uses pantry staples and a modest amount of oil, it fits nicely into a range of healthy eating styles. If you’re watching sodium, stick with low-sodium broth and season with salt at the end, tasting as you go.

Troubleshooting

If your soup tastes too salty, add a bit more broth or water and a squeeze of lime to balance it out. A handful of unsalted beans or corn can also help. If it seems bland, it usually needs a pinch more salt plus a bit of acid—try more lime juice—and possibly another pinch of cumin or chili powder bloomed briefly in a spoonful of hot soup before stirring in.

For a soup that’s too watery, simmer it uncovered for a few extra minutes to reduce, or blend a cup of the soup and stir it back in for a thicker texture. If the vegetables get a little overcooked, brighten the bowl by topping with plenty of fresh cilantro, crunchy tortilla strips, and extra avocado; the contrast helps revive the overall flavor and texture.

FAQs

Can I use frozen or precut vegetables?
Yes. Frozen corn and precut onions or peppers work well and save time—just add them straight to the pot and cook until tender.

What beans work best in this soup?
Black beans are classic, but pinto beans or a mix of both keep the texture interesting while staying true to vegetable soup flavors.

How do I keep it from drying out when reheating?
Soups thicken in the fridge. When reheating, add a splash of broth or water and stir until it loosens to your preferred consistency.

Can I make it dairy-free and gluten-free?
The base recipe is already dairy-free and gluten-free. Just double-check your tortillas and broth, and offer any cheese toppings on the side.

How long does it keep and can I freeze it?
The soup keeps 3–4 days in the fridge and can be frozen for up to 3 months. Thaw overnight in the fridge, then reheat gently with a splash of liquid and fresh toppings.

Variations

Lemony Herb Tortilla Soup
Add extra lime juice and zest plus a handful of chopped fresh cilantro and parsley right before serving for a brighter, more herbal twist.

Spicy Chipotle Vegetable Soup
Stir in 1–2 teaspoons of chipotle in adobo or chipotle powder with the other spices for a deep, smoky heat, then balance it with a touch more lime.

Creamy Parmesan-Style Veggie Soup
Blend part of the soup and finish individual bowls with a sprinkle of grated hard cheese-style topping and an extra splash of broth for a creamier texture that still feels light.

Chef Notes / Test Kitchen Tips

The biggest flavor boost in this recipe comes from blooming the spices in oil before adding the liquids. Don’t rush that 30-second step; it transforms the broth from simple tomato soup into something worthy of your best fall soups and stews list. Salt in stages—once when softening the vegetables and again at the end after tasting with the lime juice.

The soup is usually done somewhere between 15 and 20 minutes of simmering. Look for tender vegetables, beans that are heated through, and a broth that tastes cohesive and slightly thickened. If you’re serving guests, keep the soup on low with the lid partially on and add the lime juice right before ladling into bowls.

Conclusion

This tortilla-style vegetable soup proves that a weeknight-friendly recipe can still feel special, colorful, and deeply satisfying. With one pot, simple pantry staples, and just 35 minutes, you get a smoky, vibrant bowl topped with crunchy strips and creamy avocado that keeps everyone at the table happy. It stores well for a few days, making lunches and quick dinners effortless.

Next time you’re wondering what to make from your stash of beans, corn, and canned tomatoes, let this cozy soup be your go-to. When you try it, make a note of your favorite toppings and timing tweaks so you can customize it again and again.

When you’re ready for your next comforting bowl, browse our full collection of soup recipes for more simple, flavor-packed ideas.