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Vegetarian Tortilla Soup in a bowl with sliced jalepenos, fresh cilantro, and shredded cheddar cheese on top.

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.

Yield: 8 servings (1 1/2 cups each) 1x
Prep: 10 minutesCook: 10 minutesTotal: 20 minutes


  • 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
  • 12 cups cooked brown rice (sub: cooked quinoa)
  • Optional Toppings: torn up tortillas or tortilla chips, shredded cheddar cheese, sour cream or plain Greek yogurt, lime wedges, diced avocado, sliced or minced jalapeños

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  1. In a large pot, combine broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning.
  2. Stir and break up the refried beans as much as possible.
  3. Bring to a boil and quickly reduce to a simmer.
  4. 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): 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.


  • Short-Cut Option (new!): I have now tested this recipe multiple times using instant brown rice–the kind that boils for 5 minutes and sits for 5 minutes. It works! Add at the end of the cook time when there is about 5 minutes left. 
  • 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.
© Author: Rachel Tiemeyer
Cuisine: Mexican Method: Stovetop