Meatless Tortilla Soup Recipe
A comforting and colorful tortilla soup loaded with black beans, corn, and crunchy tortilla strips. Perfect for any cozy evening or as a crowd-pleasing starter!
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Why This Meatless Tortilla Soup Hits the Spot
Nothing feels like a great tortilla soup when you’re looking for comfort that packs a punch. One of my favorite things about the recipe is that it shows you don’t need meat to feel full and satisfied. The black beans and corn add a meatiness to the dish, while the fresh peppers plus cumin and chili powder provide the essential Tex-Mex flavor.
This is one of those meals I turn to when I want something lively but also easy to make. The short ingredient list and straightforward steps mean I can have a robust, layered soup on the table in well under an hour. What really takes it over the top for me are the toppings. You can’t go wrong with a handful of crispy tortilla strips, a squeeze of lime, and a generous scatter of cilantro.
Here’s how I love to enjoy this soup:
- With fried tortilla strips for the most crunch
- A dollop of Greek yogurt or sour cream for creaminess
- Chopped jalapeños if I’m after extra heat
This soup is flexible, so don’t hesitate to toss in any extra vegetables you have on hand. It’s a fantastic way to make a meal out of pantry staples, and one I come back to whenever I want big flavor without big effort.

Hearty Meatless Tortilla Soup
A vibrant, hearty meatless tortilla soup with black beans, corn, peppers, and crunchy tortilla strips.
Ingredients
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened (about 3-4 minutes).
- 2
Add the diced bell pepper and cook for another 2-3 minutes until tender.
- 3
Stir in the diced tomatoes, vegetable broth, black beans, corn, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
- 4
To serve, ladle the soup into bowls and top with crispy tortilla strips, chopped cilantro, and lime wedges.
Notes
For extra crunch, fry your own tortilla strips at home.
Add a pinch of smoked paprika for a smoky flavor.
Swap in other types of beans if preferred.
Soup stores well in the fridge for up to 4 days.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 190
Frequently Asked Questions About This Recipe
This recipe is vegetarian by default. To make it vegan, make sure your tortilla strips do not contain dairy, and avoid dairy-based toppings like sour cream.
Yes, this soup is naturally gluten-free as long as the tortilla strips you use are made from corn and gluten-free ingredients.
The spice level is mild to medium, depending on the chili powder used. You can adjust the heat by adding or reducing the chili powder or by including spicy toppings like jalapeños.
Absolutely! Black beans are classic, but pinto beans or kidney beans also work well in this recipe.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently and add fresh tortilla strips when serving for best texture.