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January 23, 2024

Vegetarian Tortilla Soup

This flavorful vegetarian tortilla soup requires minimal kitchen prep. We’re cooking onion and garlic, and then adding some canned veg and enchilada sauce for a quick and easy dinner.

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a bowl of vegetarian tortilla soup topped with cheese, sour cream, cilantro, avocado and lime wedges
Photography by Gayle McLeod

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Our Best Vegetable Tortilla Soup Is Packed With Flavor

This easy vegetable tortilla soup is similar to our classic chicken tortilla soup, and features a rich enchilada sauce, green chilies, and tons of veggies. Serve it up with all the toppings, our classic guacamole and homemade tortillas. We’re definitely filing this delicious soup along with our Best Vegetarian recipes.

creamed corn, zucchini, enchilada sauce, chiles, canned tomatoes, spices and vegetable stock in prep bowls

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Ingredients For This Healthy Tortilla Soup With Vegetables

  • Pantry–Extra-virgin olive oil, vegetable stock, canned creamed corn, can diced fire-roasted tomatoes, canned red enchilada sauce, canned green chilies

  • Fresh–Yellow onion, garlic cloves, zucchini

  • Seasoning–Bay leaves, ground cumin, chili powder, kosher salt, freshly cracked black pepper

  • Toppings–All optional: Tortilla strips, chopped fresh cilantro, fresh lime juice, sour cream, shredded cheddar or pepper Jack cheese, diced avocado

garlic and onion being cooked in olive oil in a large soup pot
vegetable stock, creamed corn, tomatoes, enchilada sauce, zucchini, chilies and spices being added to  a soup pot
vegetarian tortilla soup made with vegetable stock, creamed corn, tomatoes, enchilada sauce, zucchini and spices in a pot
vegetarian tortilla soup made with vegetable stock, creamed corn, tomatoes, enchilada sauce, zucchini and spices in a pot

How To Make Tortilla Soup With Vegetables

  1. Cook the onion and garlic. Heat the olive oil in a large soup pot over medium heat. Once the oil is glistening, add the onion and cook until translucent, about 5 minutes. Add in the garlic and cook until fragrant, about 1 minute more.

  2. Make the soup (a good can opener will help you here). Add the vegetable stock, creamed corn, tomatoes and their juices, enchilada sauce, zucchini, chilies, bay leaves, cumin, chili powder, salt, and pepper. Increase the heat to high and bring the soup to a boil, then reduce the heat to low and simmer, stirring occasionally, until the zucchini is tender and the flavors have melded, about 20 minutes. Discard the bay leaves using a pair of tongs.

  3. Serve the soup in bowls topped with tortilla strips and any additional toppings of your choice, as desired.

vegetarian tortilla soup made with vegetable stock, creamed corn, tomatoes, enchilada sauce, zucchini and spices in a pot
a bowl of vegetarian tortilla soup topped with cheese, sour cream, cilantro, avocado and lime wedges

How to Store Leftovers + Tips

  • Soup leftovers should be cooled completely before storing them in the fridge for 3-4 days, or in the freezer for up to 3 months.

  • If you really don’t want to do any prep, we advise skipping the fresh zucchini, leaving you with only some cans to open! Or you can freestyle with your favorite frozen chopped veggies instead.

a bowl of vegetarian tortilla soup topped with cheese, sour cream, cilantro, avocado and lime wedges

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Vegetarian Tortilla Soup

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  40 min
  • Calories: 203

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 quart vegetable stock
  • 1 (14.75-ounce) can creamed corn
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 1 (10-ounce) can red enchilada sauce or homemade
  • 1 medium zucchini, chopped
  • 1 (4-ounce) can green chilies
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

For Serving (optional)

  • Tortilla strips
  • Chopped fresh cilantro
  • Fresh lime juice
  • Sour cream
  • Shredded cheddar or pepper Jack cheese
  • Diced avocado

Method

  1. Heat the olive oil in a large soup pot over medium heat. Once the oil is glistening, add the onion and cook until translucent, about 5 minutes. Add in the garlic and cook until fragrant, about 1 minute more.

  2. Add the vegetable stock, creamed corn, tomatoes and their juices, enchilada sauce, zucchini, chilies, bay leaves, cumin, chili powder, salt, and pepper. Increase the heat to high and bring the soup to a boil, then reduce the heat to low and simmer, stirring occasionally, until the zucchini is tender and the flavors have melded, about 20 minutes. Discard the bay leaves.

  3. Serve the soup in bowls topped with tortilla strips and any additional toppings of your choice, as desired.

Nutrition Info

  • Per Serving
  • Amount
  • Calories203
  • Protein5 g
  • Carbohydrates23 g
  • Total Fat11 g
  • Dietary Fiber4 g
  • Cholesterol24 mg
  • sodium1060 mg
  • Total Sugars8 g

Vegetarian Tortilla Soup

Questions & Reviews

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  • Corrine

    I made this for lunch today and devoured 2 bowls. I love how much flavor the enchilada sauce adds.

    Thanks Corrine, glad you loved it!