Easy Spicy Vegetarian Mexican Tortilla Soup

Easy Spicy Vegetarian Mexican Tortilla Soup – A rich, zesty, and ultra comforting soup which has the perfect amount of spice. As you all must know by now soups are one of my all-time favourite things to make. As the temperature drops and winter months seep in I crave for a warm bowl of soup. There’s something so comforting and satisfying about it. This Mexican-inspired tortilla soup is one of the easiest soups to prepare. Full of good for you ingredients and the perfect balance of spice alongside a healthy serving of vegetables and beans. Tortilla soup is DELICIOUS!

The deep rich essence of the broth comes from sautéing the onions, garlic, tomatoes and coriander to release all their flavour, before adding the broth and spices.It’s the easiest tortilla soup recipe to prepare. Just toss everything into your pot and cook on low. Nothing fancy or elaborate. Just one thing…be sure to top each bowl off with plenty of tortilla chips, some good cheese, and an avocado to give it a comforting luxuries feel.

If you’re looking for a bowl of deliciousness, that tastes as if you have spent hours simmering on the stove but only takes about an hour to make, then this is for you!

What Is Tortilla Soup?

Tortilla soup also known as sopa de tortilla or sopa Azteca is a Mexican-inspired soup most commonly made with chicken broth combined with roasted tomatoes, onions, garlic, corn, beans, chillies and tortillas, cut into strips and fried. The exact origin of tortilla soup is unknown, but some say that it comes from the Mexico City area in Mexico. Although now a day’s one can find regional variation throughout Mexico and US.

I will not claim that this vegetarian recipe is traditional or authentic, especially since most traditional tortilla soups are made with chicken broth and shredded chicken breast. Still, this veggie version is delicious – hearty, warming, and full of bold flavours. Perfect for this time of year, I have this on a repeat as I can’t ever get enough of it. I hope you enjoy it too!!

Easy Spicy Vegetarian Mexican Tortilla Soup Recipe Ingredients:

The secret to making a good tortilla soup and packing in tons of flavour is using lots of herbs and spices. From onions, garlic, cumin, smoked paprika, tex-mex and oregano to fresh coriander, lime juice, adobe chilli and jalapeño, every single ingredient in this tortilla soup is full of as many delicious Mexican flavours as possible. Here’s what you’ll need to make this vegetarian tortilla soup recipe:

• Dried chillies – Guajillo Chillies or Ancho Chillies work well with this recipe. They give the soup its striking colour and adds amazing depth of flavour.
• Tinned Fire-roasted diced tomatoes – they create the soup’s thick, fragrant base. Fire roasted adds extra flavour.
• Avocado oil – Its neutral taste makes it a great choice for this recipe, but you could sub extra-virgin olive oil if that’s what you keep on hand.
• Onion and garlic – perfect to give the soup a sweet, aromatic flavour.
• Red and yellow peppers – add sweetness and freshness to the soup. Cut the acidity of the tomatoes.
• Pinto beans, black beans, and corn – They make the soup hearty and satisfying. Fresh and frozen corn both work, but I always opt for fresh corn.
• Ground cumin Smoked Paprika Powder and dried oregano – these spices and herbs add smoky and earthy complexities.
• Vegetable broth – Use store-bought, or homemade.
• Lime juice and coriander – add hints of brightness and fragrance.
• And salt and pepper – To make all the flavours pop!

To Make Crispy Tortilla Strips:

You can easily use regular store-bought tortilla chips, but if you’re looking for an authentic version, then making your own tortilla strips is the way to go.

• Pan Frying: Preheat a pan with 1/4 cup oil over medium-high heat. Cut 4 (6″) corn tortillas into thin strips and fry them in batches, adding more oil as needed. Remove from the pot and let drain on a paper-towel-lined plate. 
• To Bake: Toss tortilla strips in a bowl with oil and salt until well coated. Bake on a cookie sheet in a single layer making sure not to overlap at 175˚C for 12-15 minutes.

Easy Spicy Vegetarian Mexican Tortilla Soup Serving Suggestions

As with any tortilla soup, it’s all about the topping.

• Crispy tortilla strips. This is the star topping of the soup and is super easy to make, but if you want to simplify, you could sub crushed tortilla chips.
• Sour cream or greek style yoghurt – a dollop of sour cream helps to tame the heat.
• Cotija cheese or feta cheese – both work really well.
• Sliced radishes
• Diced green onion
• Sliced or diced avocado
• Fresh avocado
• Sliced Jalapeños
• Shredded lettuce

Helpful Tips and Tricks to Make Spicy Vegetarian Mexican Tortilla soup

• Adjust The Spice. This soup has a good amount of heat. If you like very spicy add some extra jalapeños into the mix.
• If you don’t have time to soak the chilli, with kitchen scissors slice the stem and cut the chilli open. Toast the chilli on a dry skillet over medium heat for 1-2 minutes until puffed and fragrant. Let it cool . Then put in a blender along with chopped tomatoes and been until smooth.
• Use Canned Corn And Beans. Speed up the cooking time by using canned corn and beans.
• Cut Avocado Right Before Serving. To keep your avocado from browning, cut it right before you serve the soup
• Tortillas – Corn tortillas work the best in this recipe!
• If you want a thick soup you can blend one tortilla with the chilli and tomato into the broth to thicken and flavour the soup.
• Refrigerator: Store your leftover soup without toppings in an airtight container in the fridge. It should stay fresh for 3-4 days.
• Freezer: You can also freeze your soup in an airtight container for up to two months. When you are ready to eat it, allow it to thaw in the fridge overnight. Reheat soup by bringing it to a boil in a saucepan.

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Easy Spicy Vegetarian Mexican Tortilla Soup

Serves: 6 Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1.5 tbsp avocado oil
• 4 gloves garlic, minced or finely chopped
• 2 jalapeño peppers, seeded and chopped
• 1 dried Ancho Chillies, soaked in hot water for 20 minutes
• ½ cup red bell pepper, diced
• ½ cup yellow pepper, diced
•  ¾ cup corn kernels
•  ¾ cup black beans
•  ¾ cup pinto beans
• 2 X 400g canned fire roasted tomatoes
• t tbsp tomato paste
• 1 tbsp Mexican Oregano
• 1 tsp cumin powder
• 1 tsp Smoked Paprika Powder
• 1.5 tsp tex-mex mix
• ¼ tsp black pepper
• 1 liter vegetable stock
• Juice and zest of 1 lime
• ½ cup coriander, chopped
• Toppings - tortilla chips, coriander, shredded lettuce, diced avocado, sliced radish, feta, and sour cream 

For the Tortilla Chips

• 4 corn tortillas, cut into strips
• ½ cup olive oil
• small frying pan

method

1. Soak the ancho chilli in hot water for 20 minutes. 
2. Place the soaked chilli in a blender and add 1 can of the chopped tomatoes. Blend until smooth.
3. Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, jalapeño and little salt, and cook, stirring occasionally, for 7-8 minutes, or until softened. Add the diced red and yellow pepper, corn, and beans and cook for 5 minutes. Add the chilli & tomato mixture and the rest of the chopped tomatoes and cook, stirring, for 2 minutes.
4. Add the stock, along with the dried oregano, cumin, tex-mix seasoning, smoked paprika, & pepper and bring the soup to a boil. Lower the heat and let it simmer for 30-35 minutes.
5. While the soup is simmering , cut the tortillas into thin strips (as shown above) and place on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes, or until crispy. Or heat ½ cup oil over medium heat in a small frying pan. Add the tortilla strips in small batches and fry until crisp. Drain on a kitchen towel and sprinkle with salt.
6. Stir most of the chopped coriander into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice and lime zest. Carefully taste the soup, and add more salt if the flavours don’t quite sing. Add more lime juice if you’d like a little more zing.
7. If the soup is too thick, stir in a little more vegetable stock to reach your desired consistency. Season to taste.
8. Ladle the soup into bowls and top with the crispy tortilla strips, avocado, radishes, coriander, lettuce, jalapeños, and feta cheese. Serve with lime wedges for squeezing. 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!