Vegetarian Tortilla Soup

Serves: 6 to 8

Prep time: 30 minutes

Your rating: None (9 votes)

These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This flavorful vegetarian soup is great for a family supper or a crowd. It doubles easily and keeps well for a few days in the fridge.


  • 1 tablespoon canola oil Add to list
  • 1 small onion, chopped Add to list
  • 1/2 red bell pepper, chopped Add to list
  • Small piece of jalapeño pepper, finely chopped (optional) Add to list
  • 1 teaspoon dried oregano Add to list
  • 1 teaspoon ground cumin Add to list
  • 1 15-ounce can pinto or black beans, rinsed and drained. Add to list
  • 1 package frozen corn (thawed) or 2 to 3 ears corn with kernels trimmed from the cob Add to list
  • 1 quart of vegetable broth (I like Imagine Food's Organic No Chicken Broth) Add to list
  • 1 large ripe tomato, chopped Add to list
  • 1 dried chipotle pepper or a pinch of chipotle powder Add to list



Heat oil in a large soup pot and sauté onion, garlic, bell pepper and jalapeño pepper, if using, until just soft. Sprinkle with oregano and cumin. Add beans, corn, broth, tomato and chipotle. Bring to a boil, reduce heat and simmer 5 to 10 minutes.

Toss chips on top of each ladled bowl of soup. Serve garnished with fresh cilantro, shredded cheese, avocado and a squeeze of fresh lime juice.

Recipe by Marie Donadio, Soup Queen and PCC Cooks Instructor

Source: Sound Consumer, March 2007
Demonstrated at PCC's Healthy Living Fair in Edmonds, 2009.

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More about: black beans, pinto beans


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