This hearty and cozy soup is inspired by Mexican tortilla soup. It consists of a spiced tomato-red pepper soup, with black beans and corn to make it extra filling. The toppings are so important. They are what makes the soup a big hit: cubes of avocado, lime juice, cilantro, (vegan) cheese, and of course homemade fried tortilla strips! The recipe is vegan-adaptable.
Jump to RecipeHaz clic en Sopa de Tortilla Vegetariana para la receta en español.
A Mexican-ish Recipe on a Colombian Food Blog
In my defense, Mexican food is BIG in Colombia (like almost everywhere, right). So it fits perfectly within my category of Colombian-ish recipes. But there is another reason why I feature this recipe here today.
It is a tribute to my friends living in Mexico. They are not only early fans (that’s what I tell myself at least) but also gave me their older DSLR camera! Because of this, I could start working on improving my photography skills (which continues to be very necessary). So a big shout-out and thank you to them, the patrons of Veci V.
Mexican-Style Vegetarian Tortilla Soup
I wouldn’t dare to call this soup an authentic Mexican soup, hence the “Mexican-style”. For starters because it is not spicy, although you can add hot sauce as a topping. Also because it is vegetarian, and doesn´t contain chicken. Thirdly because black beans and corn are added in generous amounts to make it a filling soup for lunch or dinner. But most important are the Mexican-inspired toppings: creamy cubes of avocado, tangy lime juice, (vegan) cheese for cream and saltiness, cilantro for freshness, and of course spiced and fried homemade tortilla strips for crunch.
Ingredients
Canned tomatoes Saves a lot of time, and when you use good-quality tinned tomatoes the taste will still be delicious.
Red pepper The red pepper and tinned tomatoes make the base of the soup. By adding red pepper the soup gets a richer flavor. The texture will still be smooth because of the blending.
Black beans Use canned ones for the quickest version. Beans make the soup more filling, hearty and they contain proteins. You can replace them with kidney- or pinto beans.
Tortilla strips Super easy to make yourself because you only need tortillas, oil, and the spices that already go in the soup. If you want to do the easiest and quickest version you can use store-bought strips
Cheddar cheese Gives some saltiness and sharpness to the soup and it melts deliciously. Omit or use plant-based cheese for a vegan version.
Homemade Tortilla Strips
Honestly, this is the reason I make this soup. Lightly spiced, salty, crunchy and so easy to prepare yourself. I like to keep them on a separate plate and add them per spoon so they stay crunchy, but if you want them to go soft you add them straight to the soup.
Instructions
1.Cook onion and garlic until soft. Add paprika and spices and cook until soft and fragrant. 2. Add vegetable stock, canned tomatoes, pepper, and salt. Cook on low heat for 20 minutes. 3. Blitz the soup smooth. Add (canned) beans and corn and simmer for 5-10 minutes. 4. In the meantime cut tortillas into strips and add the spices. 5. Fry in a shallow layer of oil until crisp and golden. 6. Drain on paper towels and toss with salt. Place soup in bowls and add all desired toppings.
You might also like:
Chelada (Mexican Beer Cocktail) to stay in the Mexican theme
Green Plantain Soup (Sopa de Plátano Verde) with Plantain Chips (to stay in the soup theme)
Frijoles (Colombian Beans) (yay, more beans)
Vegetarian Ajiaco (Colombian Potato Corn Soup) (one of Colombia’s most delicious soups)
Do you love this recipe? Give it a 5-star rating below and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe now and make it later!
Mexican-Style Vegetarian Tortilla Soup
Ingredients
Mexican-Style Soup
- 2 tbsp vegetable oil
- 1/2 white onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 large red pepper, chopped (or two smaller ones)
- 1 tsp cumin powder
- 1 tsp smoked paprika powder
- 1 tsp paprika powder
- 2 cans canned tomatoes (400 g each, use good quality ones)
- 1.5 l vegetable stock
- salt and pepper
- 400 g cooked black beans
- 260 g canned corn
Tortilla Strips
- 6 tortillas, medium size
- 1 tsp cumin powder
- 1 tsp smoked paprika powder
- salt
- oil, for frying
Serve with
- avocado in cubes
- chopped cilantro
- lime wedges
- shredded cheddar cheese (use plant-based cheese or omit for a vegan version)
- hot sauce (optional)
Instructions
Mexican Style Soup
- Cook onion and garlic in oil for 3-5 minutes on a low heat until soft. Add red pepper and cook for 5 more minutes. Add the spices and cook 3 minutes until fragrant
- Add canned tomatoes, vegetable stock, salt and pepper. Bring to a boil, turn low and let simmer for 20 minutes
- Using a hand blender, blitz the soup smooth. Add corn and beans and let simmer for an additional 5-10 minutes
Tortilla Strips
- Prepare tortilla strips in the meantime. Cut tortillas in half and slice them into strips. Toss in a bowl with the spices and some salt. Warm up a shallow layer of oil in a frying pan and fry the strips for about 5-7 minutes until crispy and golden. Drain on a paper towl and toss with some extra salt
Assemble Soup
- Ladle soup in a bowl. Top with avocado, cilantro, lime juice and cheese (if using). Add the tortilla chips on top or serve them on a separate plate to prevent them from getting soggy. Enjoy!
Easy to make, tasts delicious, it will warm you from the inside.
Perfect for this coming fall 🙂 thank you and happy to hear you liked it!