Vegetarian Tortilla Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mexican-inspired vegetarian soup with beans, fire-roasted tomatoes, and warming spices, topped with crispy tortilla strips and avocado. Ready in just over 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 small corn tortillas - cut into strips (can sub flour tortillas)
- 3 tablespoons olive oil (divided)
- 1 small yellow onion (diced)
- 4 cloves garlic (minced)
- 1 medium red or green bell pepper (chopped)
- 1 jalapeño (minced)
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon oregano
- 28 ounce can fire-roasted tomatoes
- 2 14-ounce cans pinto beans (drained and rinsed)
- 14 ounce can black beans (drained and rinsed)
- 3 cups vegetable stock
- ½ ounce dark chocolate (optional)
- 1 teaspoon sea salt (to taste)
- Avocado, fresh lime juice and cilantro (for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 890mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1218mg
- Calcium
- 160mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 890MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.