Vegetarian Tortilla Soup
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Filled with beans, tomatoes, chiles, corn and more, our Vegetarian Tortilla Soup only gets better the longer it sits in the fridge.
It’s a “one-pot wonder” that I’ve been making and freezing for years for my family.
“I loved this! So delicious and filling. It was a snap to put together. Definitely make this again and again!” ⭐️⭐️⭐️⭐️⭐️ – Iris
Why You’ll Love this Soup
- It’s cheap to make. The ingredients are very affordable and it makes a big batch. You can keep all the ingredients on hand in the pantry.
- It’s healthy. This soup is jam-packed with vegetables. The refried beans and rice make it filling too.
- It’s made in one pot. If you value recipes with minimal dishes, this one will be your jam.
- It’s freezer-friendly. There are multiple options on how to freeze this soup.
- It’s flexible. It can also be made in the Crock Pot or Instant Pot.
- Crock Pot Tortilla Soup (coming soon!)
- Instant Pot Tortilla Soup
- You can mix up the ingredients. Don’t have green chilis? Add a little more salsa. Don’t have rice? Try quinoa. Have fresh veggies on hand? I’ve thrown in chopped zucchini, spinach, and diced bell pepper before with great results (just cook until they are soft).
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Ingredients
While I typically stick to the ingredients below, feel free to use up what you have on hand with this “kitchen sink”-type soup.
- Vegetable broth (or chicken broth) – I like Pacific brand from the store or make your own chicken broth.
- Vegetarian refried beans – Look for ones that have all recognizable ingredients.
- Black beans
- Corn – Frozen corn or canned corn will work.
- Petite diced tomatoes – If you want to kick up the flavor, try adding fire-roasted diced tomatoes instead.
- Diced green chiles
- Mild or medium salsa – My favorite is Mateo’s brand.
- Taco seasoning – Use our homemade taco seasoning, if you want. It’s delicious.
- Cooked brown rice – Or throw cauliflower rice in with all the ingredients and cook with all the other ingredients!
What Brand of Brown Rice Should I Buy?
I highly recommend Lundberg Organic Brown Rice, as it’s grown in California and is a brand that actively cares about avoiding dangerous arsenic levels in their rice. (Read more about how rice–especially when it’s grown outside California, Pakistan, and India–is contaminated by arsenic here.)
How to Make Tortilla Soup on the Stove
It’s just so easy.
In a large pot, combine broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning. Stir and break up the refried beans as much as possible.
Bring to a boil and quickly reduce to a simmer.
Cook over medium-low heat for 10-15 minutes, stirring occasionally while it cooks.
Stir in the cooked rice and serve warm with optional toppings.
Pro Tip: Add Chicken!
If you want to make this a chicken tortilla soup or use up some leftover rotisserie chicken, just add the fully cooked chicken in when you add the rice.
Another option is to make our Chicken Taco Soup.
What to Serve With Tortilla Soup
When serving tortilla soup, top with your favorite Mexican toppings, like crushed tortilla chips, diced avocado or red onion, cilantro, a squeeze of fresh lime juice, shredded cheddar, etc. Serve with one or more of these side dish ideas.
Make It a Freezer Meal
You’ve come to the right place if you’re looking for make-ahead freezer meals.
Not only have we written two freezer meal cookbooks, but we also have some amazing 1 Hour Freezer Prep Plans that walk you through how to make 6 meals in one hour.
Like so many of our freezer meal recipes, this soup will work beautifully as a freezer meal.
Freeze For Later:
Method 1 (Uncooked): Combine all ingredients in a gallon-sized freezer bag or container with lid, except rice and optional toppings. (Don’t worry if the refried beans aren’t completely integrated.) Seal and freeze alongside a package of cooked rice.
Method 2 (Fully Cooked): Fully cook the soup according to instructions. Stir in the rice. Let cool. Freeze in freezer bags, containers, or Souper Cubes, as individual servings or one full meal. Freeze until ready to use.
Prepare From Frozen:
Method 1 (Uncooked): Fully thaw the soup. Cook according to instructions.
Method 2 (Fully Cooked):
- Stove or Slow Cooker: Warm over low heat on the stove or in the slow cooker.
- Instant Pot: Turn on Sauté button and warm over low, stirring frequently.
More FAQs
Can I make it creamy?
You sure can. Just stir in sour cream or plain Greek yogurt at the very end.
Can I add meat?
Yes, this recipe is super flexible. Add in fully cooked, shredded chicken or fully cooked taco meat at the end with the rice.
Can I make this soup gluten-free or dairy-free?
This recipe is naturally dairy-free and gluten-free. However, when buying processed ingredients from the store, it’s always important to check the labels if you have a gluten allergy.
- Make sure store-bought broth is labeled gluten-free.
- Make sure store-bought taco seasoning is labeled gluten-free.
What cooked rice do you use?
Any type of fully cooked rice will work. I prefer brown rice or cauliflower rice, because it’s healthier. I’ve also used quinoa instead of rice, as well as our Cilantro Lime Rice. P.S. You did know you can freeze rice, right?
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Vegetarian Tortilla Soup
This one-pot wonder is packed with flavor but is also vegetarian! This winning combination of ingredients and flavors is sure to impress your family and friends.
Ingredients
- 4 cups (32 ounces) vegetable stock (sub: chicken broth)
- 1 (15-ounce) can vegetarian refried beans (sub: drained pinto beans that have been smashed with a fork)
- 1 (15-ounce) can black beans, drained and rinsed (sub: kidney or pinto beans)
- 1 (15-ounce) can corn, drained (sub: 2 cups frozen corn)
- 1 (15-ounce) can petite diced tomatoes (juice and all) (Tip: Fire-roasted diced tomatoes are delicious!)
- 1 (4-ounce) can diced green chiles (sub: 1/2 cup salsa)
- 1 cup salsa (this is my absolute favorite salsa)
- 2 tablespoons taco seasoning mix
- 1–2 cups cooked brown rice (sub: cooked quinoa)
- Optional Toppings: shredded cheddar cheese, sour cream or plain Greek yogurt, crushed tortilla chips, lime wedges, diced avocado, sliced or minced jalapeños
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Instructions
- In a large pot, combine broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning.
- Stir and break up the refried beans as much as possible.
- Bring to a boil and quickly reduce to a simmer.
- Cook over medium-low heat for 10-15 minutes, stirring occasionally while it cooks. Stir in the cooked rice and serve warm with optional toppings.
Freeze For Later:
Method 1 (Uncooked):
Method 1 (Uncooked): Combine all ingredients in a gallon-sized freezer bag or container with lid, except rice and optional toppings. (Don’t worry if the refried beans aren’t completely integrated.) Seal and freeze alongside a freezer bag of cooked rice.
Method 2 (Fully Cooked):
Fully cook the soup according to instructions. Stir in the rice. Let cool. Freeze in freezer bags or containers, as individual servings or one full meal. Freeze until ready to use.
Prepare From Frozen:
Method 1 (Uncooked):
Fully thaw the soup. Cook according to instructions.
Method 2 (Fully Cooked):
Warm over low heat on the stove or in the slow cooker.
Notes/Tips
- Optional Topping Ideas: lime wedges, diced avocado, shredded cheddar cheese, minced jalapeños, diced red onion, chopped cilantro, sour cream or plain Greek yogurt, crushed tortilla chips.
- The soup will thicken as it sits. Add more broth, as needed.
- If you have a heat-sensitive palate, cut the taco seasoning back to 1 tablespoon and use mild salsa.
- Try adding in frozen or fresh cauliflower rice and cook with all the other ingredients. It works really well, adds even more nutrition, and is virtually tasteless. We have tested this many times, and it’s delicious.
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cheap, easy and tasty!
★★★★★
Can’t beat that Patty! Thanks for leaving a review.
This soup has loads of flavor. I only changed a few things. One was I had spicy vegetarian refried beans and the other is instead of only black beans I found organic tricolor beans which was black, pinto, and kidney beans. My changes weren’t really changes just slightly different products used. For a side, my picky husband, who asked to eat this two nights in a row, had a cheese quesadilla. If he wants it twice in a row, it has to be good.
★★★★★
Thanks Cindy! Those product changes sound delicious! I’m going to have to look for those spicy refried beans. We always love to hear when a picky eater has been won over. Thank you for leaving a review!
I make this recipe often. It is a great base and then we put the add-ins on the side so the kids feel like they get to customize theirs. Everyone loves it!
★★★★★
Yes, the add-ins can really make it different for each person. Love this!
I loved this! So delicious and filling. It was a snap to put together. Definitely make this again and again!
Thanks for great ideas for easy meals.
★★★★★
I’m glad you enjoyed it. I always have the ingredients for this one in the pantry. 😉