Tortilla Soup- Vegetarian

What's for. Dinner?

I know that you all are dying to know what I made with my “What’s for dinner? Challenge” ingredients. I can tell from the “holding your breath in anticipation” cyber silence. Feel free to breathe now and leave a comment if you came up with a recipe for the challenge. 🙂

South of the border, Tortilla Soup is usually made with chicken but the portobello mushrooms lend a “meaty, umami” flavor and the grilled peppers and corn lend a smoky deliciousness to the soup. I topped my soup with avocado, non-fat sour cream and toasted corn tortilla strips for a vegetarian meal. Vegans, just leave off the sour cream for an animal friendly meal.

Mushroom tortilla soup
Roast or grill fresh corn and red peppers.
Mushroom tortilla soup
Combine rough chopped carrot, onion, potato, mushroom, garlic, and sautée in olive oil.
Mushroom tortilla soup
Simmer in cumin, ancho chili powder, coriander seasoned mushroom broth.

Tortilla Soup, Vegetarian

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 medium onion diced
2 gloves garlic minced
2 tablespoons olive or canola oil
2 tsp ground cumin
1 tsp ground dried coriander
2 tsp ancho chili powder, more or less to taste
1 tsp ground black pepper
4 cups vegetarian broth, I used mushroom broth
2 cups water
2 cups fresh seeded tomatoes or canned
14 oz can pinto or red kidney beans, drained
2 portobello mushrooms rough chopped, any mushroom will work
2 carrots diced
1 large potato diced
Kernels from 2 ears fresh corn
1 red bell pepper roasted and chopped
2 cups chard, kale or spinach chopped or torn
Adjust salt to taste, the broth and beans may be salted already.

To Serve
1 avocado sliced
1 lime quartered to squeeze over the soup
1/2 bunch cilantro leaves picked
2 corn sliced and tortillas toasted
Sour cream
Cheddar cheese shredded

Grill or broil corn and red peppers until a nice char appears. I don’t bother to skin the peppers after roasting. Remove corn kernels with a sharp knife. While the oven or grill is hot toast the tortilla strips misted with olive oil and lightly salted until golden brown.

Heat 2 tablespoons oil in a 2 quart pan over medium heat. Add onion and garlic sautée until soft. Add cumin, chili powder, coriander and ground pepper and cook 2 minutes until fragrant. Add all vegetables except the greens, legumes and the liquids. Bring to a boil and simmer 30 minutes. Add greens and simmer 10 minutes. Ladle into large bowls and serve with toppings on the side.


10 Comments Add yours

  1. cafegarima says:

    What a wholesome soup! A delight for vegetarians like me 🙂 Thanks for sharing this Tracey 🙂


    1. You’re welcome Ladies. Since you both bake….send over a loaf of your delicious baked goods. 🙂

      Liked by 1 person

      1. cafegarima says:

        For that awesome soup- any day 😀 ❤


  2. Lily says:

    I love tortilla soup, your recipe looks delicious, thanks for sharing:)


  3. Sounds awesome. Trying it on the BOB soon.


    1. Blain, I can see this as a base for a shrimp or halibut chowder. I’m sure you have plenty of both in the freezer. Ask Monique if I can make a “guest chef” meal next summer on the BOB.


    1. Thanks Roger. I love your stories and photos.


  4. cheri says:

    I can live on soup alone any time of year. What a wonderful recipe here, love all the veggies!


    1. Me too Cheri. Soups are so versatile.


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