Spicy Vegetarian Tortilla Soup Recipe

Vegetarian tortilla soup with red kidney beans
Vegetarian tortilla soup with red kidney beans.
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 8 servings

Homemade tortilla soup is easy to make vegetarian with healthy and high-fiber kidney beans for protein. This recipe also calls for red onion, garlic, jalapeno peppers and corn and is seasoned with cumin and fresh cilantro. Serve your vegetarian tortilla soup with tortilla chips, of course!

This spicy vegetarian tortilla soup recipe courtesy of Bush's® Beans.

What You'll Need

  • 2 tbsp olive oil
  • 1 large red onion, chopped
  • 6 garlic cloves, minced
  • 3 jalapeno peppers, seeded and chopped
  • 1 tbsp cumin seed
  • 1 cup frozen corn kernels (or if using canned then drain very well)
  • 2 29 ounce cans vegetable broth
  • 2 16-ounce cans kidney beans, rinsed and drained
  • 1/3 cup chopped fresh cilantro, packed
  • 1 cup shredded low-fat Monterey Jack cheese
  • 6 corn tortillas
  • cooking spray or olive oil spray
  • 1/4 cup low-fat sour cream
  • lime wedges, to serve

How to Make It

Combine the olive oil, onion, garlic, jalapeno peppers and cumin seed in a large pot over medium heat and allow to cook, stirring constantly for about 5 minutes.

Next, add in the corn, vegetable broth, kidney beans and cilantro.

Reduce the heat to low or medium low, cover the pot, and allow your soup to simmer for about 10 minutes minimum, or until everything is well heated through. A little longer than ten minutes is fine.


To prepare the tortilla topping for your soup, first pre-heat the oven to 450 degrees.

Lightly coat a cookie sheet or baking sheet with cooking spray, place tortillas on sheet and spray tortillas with cooking spray. Cook approximately 10 minutes. Cut tortillas into strips.

Top soup with cheese, tortilla strips and a dollop of sour cream (or omit the cheese and sour cream to keep this tortilla soup recipe completely dairy-free and vegan).

Garnish your soup with lime wedges for presentation just before serving and after ladling into individual serving bowls. 

Makes 8 servings of vegetarian tortilla soup.

Nutritional Information per serving:
Calories: 585
Total Fat: 12.5 grams
Cholesterol: 16 mg
Dietary Fiber: 19.5 grams
Protein: 35.5 grams
Vitamin A 8%, Vitamin C 15%, Calcium 25%, Iron 51%

Like making homemade meat-free soups? Here's more vegetarian and vegan soup recipes and ideas to try: