There’s nothing like a big, cozy bowl of soup on a cold day, and this Vegetarian Tortilla Soup is sure to satisfy!  It’s packed with hearty sweet potatoes, black beans and veggies, and it’s topped with crunchy oven baked tortilla strips. It’s freezer friendly and great for meal prep!

Vegetarian Tortilla Soup in a bowl topped with tortilla chips

There’s nothing like a hearty bowl of soup, especially this time of year. One of my all time favorite soups is chicken tortilla soup, so I thought I would be fun to change things up with a meatless version.

This Vegetarian Tortilla Soup recipe is a delicious spin on the classic. It includes sweet potatoes and black beans, which is one of my favorite combinations.

I’ve used this combo before in my sweet potato enchiladas and Mexican quinoa recipes, and found that the sweetness of the sweet potato, hearty black beans and warm Mexican spices pair beautifully. These recipes also happen to be reader favorites!

Whether you’re vegetarian, vegan or simply reducing your meat intake, this soup is a healthy, satisfying option!

Vegetarian tortilla soup in a Dutch oven

Why you’ll love this recipe

  • This vegetarian tortilla soup recipe is a delicious vegan spin on classic tortilla soup with sweet potatoes, veggies, hearty black beans and loads of flavor.
  • It’s a satisfying meatless meal that will appeal to everyone in the family.
  • It’s easily customizable with your favorite veggies and toppings.
  • It comes together in about 30 minutes and it’s great for meal prep!

Recipe ingredients

There are several ingredients in this vegan tortilla soup, but they’re entirely customizable with your favorite veggies or what you have on hand.

Ingredient notes

  • Sweet potatoes. Tender chunks of sweet potato make this vegan tortilla soup especially satisfying. The sweetness pairs beautifully with the warm Mexican spices to create a delicious spin on classic tortilla soup.
  • Black beans. Prepare a batch of my Instant Pot black beans to make this soup next level, or use your favorite store bought brand. Sub the black beans with your favorite variety.
  • Aromatics. Red onion and garlic are the foundation of flavor in this sweet potato and black bean soup. Red onion may be subbed with white or yellow onion.
  • Red bell pepper. Adds a sweet flavor and texture. Sub with green or yellow bell pepper, or omit entirely if you don’t have any on hand.
  • Jalapeño. Adds a bit of spicy flavor to the soup. It can be subbed with poblano pepper or your favorite chili pepper, or even a small can of diced green chilies if desired.
  • Corn. Use fresh or frozen, or omit entirely if you don’t have any on hand.
  • Diced tomatoes. I love using fire roasted diced tomatoes, but you can also use diced tomatoes with chilies for added flavor.
  • Spices. I’ve used a combination of chili powder, ground cumin and smoked paprika. You can also opt to use 1 – 1 1/2 tablespoons of my homemade taco seasoning.
  • Vegetable stock. Use homemade vegetable stock for a huge flavor upgrade, or your favorite store bought brand.
  • Lime. A bit of fresh lime heightens all of the flavors in the soup!
  • Cilantro. Adds freshness and flavor. If you’re not a fan of cilantro, sub with Italian flat leaf parsley or some freshly chopped oregano.
  • Tortilla chips. Preparing homemade oven baked tortilla chips is completely optional, or you can use your favorite store bought tortilla chips instead.

How to make vegan tortilla soup

This vegan tortilla soup is very easy to make and includes about 10 minutes of hands on prep.

Pro tip: Prep the veggies up to a few days in advance to make this recipe go even more quickly on busy nights.

See the recipe card below for full instructions.

How to make vegan tortilla soup
  1. Optional: Toss the tortilla strips with olive oil and salt and bake at 400 degrees until crisp, about 5 mintues.
  2. Cook the onion over medium heat until softened, about 5 minutes. Add the garlic and spices and cook for 30 seconds more.
  3. Add the sweet potato, bell pepper, jalapeño and corn and sauté for 2 minutes. Add the vegetable stock, black beans, diced tomatoes and salt and pepper to taste, and bring to a boil. Once boiling, reduce the temperature and simmer for 15-20 minutes or until the sweet potatoes are tender.
  4. Remove from heat and stir in the lime juice and cilantro.
Sweet potato and black bean soup in a Dutch oven

FAQs

Can I make this vegan tortilla soup low carb?

The glory of this vegan tortilla soup recipe is that it’s completely customizable with your favorite veggies and beans. To make it lower carb, swap out the sweet potato and corn with cauliflower or your favorite low carb veggies.

You can also swap out the tortilla chips with a grain-free lower carb option such as Siete brand or omit them entirely and top with avocado.

Can I freeze this sweet potato and black bean soup?

This sweet potato and black bean soup is freezer friendly. Simply freeze in an air tight container (I love Souper Cubes). To thaw, place in the refrigerator overnight and heat on the stove top or in the microwave.

What toppings are good for vegetarian tortilla soup?

You can opt to top the soup with homemade baked tortilla chips (see the recipe in the recipe card below) or your favorite store bought brand.

Diced avocado, sliced radish and cilantro leaves are also delicious options!

Recipe notes

  • Pro tip: Prep the veggies up to a few days in advance to make this recipe go even more quickly on busy nights.
  • Customize this soup with your favorite veggies, beans and toppings.
  • Swap out the sweet potato and corn with cauliflower or low carb veggies to make this soup lower carb.
  • Store vegetarian tortilla soup in the refrigerator for up to 5 days, or freeze for up to 3 months.
Vegan tortilla soup in a bowl with lime and cilantro

More soup recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Vegetarian Tortilla Soup in a bowl topped with tortilla chips

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup is packed with hearty veggies, black beans and plenty of flavor! It's topped with oven baked tortilla chips and it's great for meal prep!
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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 red onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1.5 lbs. sweet potato about 2 medium, peeled, and cut into 1″ cubes
  • 1 red bell pepper seeded and chopped
  • 1 jalapeno seeded and chopped
  • 1 cup corn fresh or frozen
  • 5 cups vegetable broth
  • 15 ounces black beans rinsed and drained
  • 14 ounces fire roasted diced tomatoes
  • 1 lime plus more for serving (optional)
  • 1/4 cup cilantro
  • salt and pepper to taste

Optional oven baked tortilla strips:

  • 2 tablespoons olive oil
  • 2 corn tortillas sliced into strips

Instructions 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.  Add the onion and sauté until softened, about 5 minutes.  Add the garlic and spices and cook for 30 seconds longer.
    1 tablespoon extra virgin olive oil, 1 red onion, 3 cloves garlic, 2 teaspoons ground cumin, 1 1/2 teaspoons chili powder, 1 teaspoon smoked paprika
  • Add the sweet potato, red bell pepper, jalapeño, and corn and sauté for 2-3 minutes.  Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil.  Once boiling, reduce heat to medium low and simmer for 15-20 minutes until the potatoes are tender.
    1.5 lbs. sweet potato, 1 red bell pepper, 1 jalapeno, 1 cup corn, 5 cups vegetable broth, 15 ounces black beans, 14 ounces fire roasted diced tomatoes
  • Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary.  Serve warm with tortilla chips and lime wedges.  Enjoy!
    1 lime, 1/4 cup cilantro, salt and pepper

Optional: Prepare the tortilla strips while the soup cooks

  • Preheat the oven to 400 degrees.  Toss the tortilla strips with the olive oil and salt, to taste.  Bake in an even layer for 5 minutes or until golden and crispy.
    2 tablespoons olive oil, 2 corn tortillas sliced into strips

Notes

  • Pro tip: Prep the veggies up to a few days in advance to make this recipe go even more quickly on busy nights.
  • Customize this soup with your favorite veggies, beans and toppings.
  • Swap out the sweet potato and corn with cauliflower or low carb veggies to make this soup lower carb.
  • Store vegetarian tortilla soup in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Calories: 260kcal, Carbohydrates: 45g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Sodium: 723mg, Potassium: 616mg, Fiber: 10g, Sugar: 8g, Vitamin A: 13387IU, Vitamin C: 29mg, Calcium: 73mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in October 2017. Step by step photos have been added and the text has been modified to include more recipe information.

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