A cozy bowl of Meatless Tortilla Soup made with black beans, corn, fire-roasted tomatoes, jalapeños, and zesty Tex-Mex flavor.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made Meatless Tortilla Soup, it was one of those weird in-between days — you know, when it’s technically sunny, but the wind feels like it’s carrying gossip straight from November. I was supposed to clean the house, but somehow ended up scrolling recipes instead (don’t judge, we’ve all been there).
Anyway, I wanted something warm but not heavy, comforting but not boring. Chicken tortilla soup came to mind, but I didn’t have chicken. I stared into my pantry like it held the answers to life and found a can of black beans, a lonely jalapeño, and tortillas that were — I’ll be honest — on their last leg. I thought, well, let’s see what happens.
What happened was magic. The kitchen smelled like a mix of campfire smoke and cozy Tex-Mex diner vibes — that slightly sweet, slightly spicy aroma that makes you forget you were supposed to fold laundry. By the time I sat down, the soup had this rich, layered flavor that didn’t miss the meat one bit. My husband tried it, raised an eyebrow, and said, “You’re sure this doesn’t have chicken in it?”
Nope. 100% meatless. 100% satisfying. And somehow, it just tasted… happy.
Why You’ll Love This Meatless Tortilla Soup Recipe?
This soup isn’t pretending to be something it’s not. It’s not one of those recipes that tries to “replace” meat — it’s its own thing entirely. It’s bold, hearty, and has that smoky-sweet kick you expect from good Tex-Mex. It’s packed with beans, corn, roasted tomatoes, and just the right amount of spice to wake up your taste buds but not burn your tongue off (unless that’s your thing — in which case, add more jalapeños).
The best part? It’s easy. Like, genuinely easy. You’ll chop a few veggies, stir, simmer, and somehow end up with a pot of something that feels restaurant-level. I love how it’s one of those “throw everything in and let it do its thing” soups. The kind that feels low-effort but tastes like you spent hours.
And honestly, the texture is half the charm — soft beans, chewy tortilla strips, that little crunch on top… it’s cozy chaos in the best way.
Ingredient Notes:
I always feel like the heart of a good Meatless Tortilla Soup lies in the details — the little things that take it from “pretty good” to “where has this been all my life?”
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Corn Tortillas: The secret texture weapon. Half get baked for crunch; the other half go straight in to thicken the broth. It’s what gives the soup that rustic, homemade feel.
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Black Beans: They make this soup hearty. They’re also the “I forgot to thaw anything for dinner” hero of my pantry.
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Fire-Roasted Tomatoes: These are non-negotiable. Regular ones work, sure, but fire-roasted brings a smoky sweetness that changes everything.
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Corn: A must. It adds sweetness that balances the spice — plus, who doesn’t love those little golden pops in every bite?
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Vegetable Stock: The base that carries all the flavors. Go for a richer one if you can — it’s worth it.
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Jalapeños: Add warmth and personality. Two is mellow; three means business.
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Spices: Chili powder, cumin, oregano — they’re the backbone of any good tortilla soup. Add coriander if you’re feeling fancy.
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Lime Juice: It’s the grand finale. That bright squeeze at the end that lifts everything up. Don’t skip it. Ever.
How To Make Meatless Tortilla Soup?
Step 1: Bake the Tortilla Strips
Preheat your oven to 350°F. Slice your tortillas into thin strips, toss them in olive oil and salt, and spread them out on a baking sheet. Bake until crispy and golden — but keep an eye on them, because they can go from perfectly toasted to “charcoal chic” in about 30 seconds.
Step 2: Sauté the Veggies
In a big pot (the one you love to use for everything), heat some olive oil and throw in the onions, bell pepper, and jalapeños. Let them sizzle until soft and shiny, then add your garlic. This is my favorite part — when the garlic hits the oil, it’s like instant therapy.
Step 3: Build the Base
Pour in the fire-roasted tomatoes, beans, corn, and all those beautiful spices. Stir like you mean it. Add the vegetable stock and tomato paste, then give it another good mix. It’s already smelling like something you’d get from a food truck on a perfect summer night.
Step 4: Simmer
Bring it to a gentle boil, then reduce to a simmer. Let it bubble for 15 minutes, uncovered. This is when the magic happens — the tortillas thicken the broth, the beans soak up flavor, and your kitchen smells like a Tex-Mex festival.
Step 5: Finish Strong
Add the reserved unbaked tortilla strips, scallions, and lime juice. Stir it all in, taste, and adjust. Maybe it needs more salt. Maybe a splash more lime. This is your soup — make it yours.
Step 6: Serve It Up
Ladle it into bowls, top with the crispy tortilla strips, and go wild with the toppings — avocado, cheese, cilantro, sour cream. I once added pickled jalapeños and it changed my life a little.
Want To Save This Recipe?
Storage Options:
If you somehow manage to have leftovers (which, good luck), store them in an airtight container for up to 4 days in the fridge. The flavor gets even deeper by day two. I swear soups have this superpower where they just get better overnight — like lasagna or a good relationship.
You can also freeze it for up to 2 months, just leave out the tortilla strips until you’re ready to reheat. They don’t appreciate freezer life.
Variations and Substitutions:
The best thing about Meatless Tortilla Soup? It forgives you for being human. Forgot something? Substitute. Want to experiment? Go for it.
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More Veggies: Toss in zucchini, spinach, or even sweet potatoes.
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Add Protein: If you’re not strictly vegetarian, throw in shredded chicken or tofu.
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Make It Creamy: Stir in a splash of coconut milk or cream near the end for a luscious twist.
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Spice It Up: Add hot sauce, chipotle powder, or more jalapeños.
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Shortcut Alert: No time to bake strips? Crush some tortilla chips on top — nobody’s judging.
What to Serve with Meatless Tortilla Soup?
This soup’s great solo, but it also loves company.
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Cheese Quesadillas: Perfect for dunking.
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Guacamole and Chips: Honestly, this should be its own food group.
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Mexican Rice: Because carbs make everything better.
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Simple Green Salad: If you want to feel balanced (or pretend to).
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Margaritas: I mean… do I really need to explain?
Frequently Asked Questions:
Can I use flour tortillas?
You can, but they’ll change the texture. Corn tortillas give you that authentic flavor.
Can I double the recipe?
Absolutely. Just grab a bigger pot — and maybe invite some friends.
What if I don’t have fire-roasted tomatoes?
Regular ones work fine. You can even add a pinch of smoked paprika for that roasted flavor.
There’s something about Meatless Tortilla Soup that just feels right. It’s warm, it’s easy, it’s got attitude — kind of like your favorite playlist on a bad day. It’s that perfect mix of comfort and energy, like a blanket with a kick of chili powder.
Make it when you need something cozy. Make it when you want to impress someone with zero effort. Or, honestly, make it just because you’ve got tortillas that need saving. Either way — it’s a win.
Now go on, grab that pot. I’ll wait.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Meatless Tortilla Soup
Ingredients
For the Soup:
- 12 6-inch corn tortillas divided
- 2 tablespoons extra virgin olive oil divided
- 1 ½ teaspoons salt divided
- 1 large yellow onion finely chopped
- 1 large green bell pepper stemmed, seeded, and finely chopped
- 2 jalapeños seeded and finely chopped
- 2 cloves garlic minced
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans rinsed and drained
- 1 15.5-ounce can corn rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 4 cups vegetable stock
- 1 tablespoon tomato paste
- 2 scallions trimmed and chopped
- 1 tablespoon fresh lime juice
Optional Garnishes:
- Fresh cilantro chopped
- Lime wedges
- Queso fresco crumbled
- Shredded Mexican-style cheese
- Radishes thinly sliced
- Diced avocado
- Sour cream
Instructions
Prepare the Tortilla Strips
- Preheat the oven to 350°F (175°C). Stack several corn tortillas at a time on a cutting board and slice them into ¼-inch strips. If smaller pieces are preferred, cut the strips in half crosswise.
Set aside half of the strips for later use in the soup.
- Place the remaining strips on a large baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ½ teaspoon of salt. Toss with clean hands to ensure even coating. Spread the tortilla strips into a single layer and bake for 10 to 15 minutes, turning once if necessary. Observe closely after the 10-minute mark to avoid burning. The tortilla strips are ready when lightly golden and crisp. Set aside to cool.
Sauté the Aromatic Vegetables
- In a large Dutch oven or soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Once the oil is glistening, add the chopped onion and sauté for 2 to 3 minutes until fragrant but not browned. Add the green bell pepper and jalapeños, stirring frequently, and cook for an additional 3 to 4 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds to 1 minute until aromatic.
Incorporate the Remaining Ingredients
- Add the fire-roasted tomatoes, black beans, corn, chili powder, cumin, oregano, coriander, garlic powder, remaining 1 teaspoon of salt, black pepper, and bay leaf. Stir thoroughly to combine the spices with the vegetables.
- Pour in the vegetable stock and add the tomato paste. Stir again to incorporate all ingredients.
Simmer the Soup
- Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and simmer uncovered for approximately 15 minutes. This allows the flavors to meld and the broth to develop depth.
Add the Final Ingredients
- After simmering, remove the bay leaf and stir in the reserved uncooked tortilla strips, chopped scallions, and fresh lime juice. Allow the soup to simmer for an additional 5 minutes, or until the tortilla strips have softened and thickened the broth slightly.
Serve
- Ladle the Meatless Tortilla Soup into individual serving bowls. Garnish with crispy baked tortilla strips and any preferred toppings such as cilantro, queso fresco, avocado, or sour cream. Serve immediately with lime wedges on the side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
