Vegetable Soup Tortilla Bowl (One-Pot, 35 Minutes)

Quick Facts

• Time: 10 min prep · 25 min cook (35 minutes total)
• Yield: 4–6 servings
• Skill: Easy
• Method: One-pot stovetop
• Diet: Vegan, Gluten-Free

Introduction

This vegetable soup brings together everything you love about a loaded tortilla bowl in one simple pot. When the days get shorter and you want something warm, colorful, and satisfying without standing over the stove for hours, this recipe is the answer. Fire-roasted tomatoes, peppers, sweet corn, and hearty beans simmer into a smoky broth that tastes like it’s been cooking all afternoon. Crispy tortilla strips, creamy avocado, and a squeeze of lime turn each serving into a layered, restaurant-style fall soup. Perfect for fans of Vegetarian Soup Recipes and Healthy Vegetable Soup, it fits busy weeknights, cozy weekends, and meal prep days alike. Save it to your favorite Fall Soups and Stews board and you’ll always have a reliable, flavor-packed veggie soup recipe ready to go.

Add this tortilla-style bowl to your favorite vegetable soups so you can come back to it all season long.

Vegetable Soup Tortilla Bowl (One-Pot, 35 Minutes)

A one-pot smoky tortilla-style vegetable soup made in just 35 minutes, loaded with beans, fire-roasted tomatoes, corn, and topped with crispy tortilla strips, avocado, and fresh lime.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 5 servings

Course: Soup

Cuisine: Mexican-Inspired, Vegan

Calories: 310

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 poblano or green bell pepper, diced
• 1 jalapeño, seeded and finely chopped (optional)
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt, plus more to taste
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney or pinto beans, rinsed and drained
• 1.5 cups corn kernels (fresh, frozen, or canned and drained)
• 4 cups low-sodium vegetable broth
• 1 tbsp tomato paste (optional)
• 1–2 limes, juiced
• 6 corn tortillas, cut into strips
• 1 tbsp olive oil (for baking tortillas)
• 1 pinch salt (for tortillas)
• 1 avocado, diced
• fresh cilantro leaves, chopped
• sliced jalapeño or red pepper flakes (optional)

Equipment

• large pot or Dutch oven For sautéing and simmering the soup evenly.
• Rimmed baking sheet To bake the tortilla strips.
• knife and cutting board For prepping vegetables safely.
• immersion blender Optional, for thickening the soup.
• ladle To serve the soup.
• Citrus juicer For juicing limes.

Method

 

1. Heat oven to 375°F (190°C). Toss tortilla strips with 1 tbsp olive oil and pinch of salt. Spread on a baking sheet and bake 10–12 min, tossing halfway, until crisp.
2. In a large pot, heat 2 tbsp olive oil over medium. Add onion, bell peppers, and jalapeño with a pinch of salt. Cook 5–7 min until soft and starting to brown.
3. Add garlic, cumin, chili powder, smoked paprika, oregano, and 1 tsp salt. Cook 30–45 sec until fragrant.
4. Stir in tomatoes, tomato paste, beans, corn, and broth. Scrape the pot bottom and bring to a boil, then reduce to simmer.
5. Simmer uncovered 15–20 min, stirring occasionally, until veggies are tender and flavors meld. Optionally blend 1–2 cups for a thicker texture.
6. Turn off heat, stir in lime juice, and adjust seasoning with salt or chili powder to taste.
7. Serve in bowls topped with tortilla strips, avocado, cilantro, and jalapeño if using.

Nutrition

Calories: 310kcalCarbohydrates: 45gProtein: 11gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 5.6gSodium: 640mgPotassium: 890mgFiber: 11gSugar: 7gVitamin A: 1850IUVitamin C: 45mgCalcium: 90mgIron: 3.2mg

Notes

Use pre-chopped frozen veggies for faster prep. For a creamy version, blend part of the soup or stir in coconut milk. To keep it gluten-free, use certified GF tortillas and broth. Add chipotle or adobo for heat.

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Ingredients

Soup Base

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 poblano or green bell pepper, diced
• 1 medium jalapeño, seeded and finely chopped (optional)
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt, plus more to taste
• 1 can (14.5 oz / 400 g) fire-roasted diced tomatoes
• 1 can (15 oz / 425 g) black beans, rinsed and drained
• 1 can (15 oz / 425 g) kidney or pinto beans, rinsed and drained
• 1½ cups corn kernels (fresh, frozen, or canned and drained)
• 4 cups (1 L) low-sodium vegetable broth
• 1 tablespoon tomato paste (optional, for richer broth)
• Juice of 1–2 limes

Tortilla Strips & Garnishes

• 6 corn tortillas, cut into thin strips
• 1 tablespoon olive oil
• Pinch of salt
• 1 avocado, diced
• Fresh cilantro leaves, chopped
• Sliced jalapeño or red pepper flakes (optional)

What each ingredient does

• Olive oil: Sautés the aromatics and carries spice flavors.
• Onion, peppers, jalapeño: Provide sweetness, body, and gentle heat.
• Garlic: Adds depth and savoriness to the broth.
• Cumin, chili powder, smoked paprika, oregano: Build a layered, smoky flavor typical of tortilla soup.
• Salt: Enhances and balances all other flavors.
• Fire-roasted tomatoes & tomato paste: Create a rich, tangy base with a hint of smokiness.
• Black and kidney/pinto beans: Add protein, heartiness, and contrast in color and texture.
• Corn kernels: Offer sweetness and little pops of crunch.
• Vegetable broth: Forms the flavorful liquid foundation of the soup.
• Lime juice: Cuts through richness and wakes everything up at the end.
• Corn tortillas, avocado, cilantro, jalapeño: Turn a simple vegetable soup into a festive, layered bowl.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

This recipe is built to be flexible, which makes it ideal for clearing out the fridge. Swap the onion for shallots if that’s what you have, or use a mix of bell peppers in any color. If jalapeños are too spicy, skip them or trade them for mild green chiles.

For the beans, any combination works: chickpeas, cannellini beans, or lentils can all stand in for black or kidney beans. If you prefer a slightly Creamy Vegetable Soup texture, blend a portion of the soup or stir in a small scoop of mashed beans. Corn can be fresh, canned, or frozen—just adjust the cooking time so it’s tender.

Need to keep it strictly gluten-free? Stick with certified GF corn tortillas and broth. Want to make it even faster? Use pre-chopped frozen onion and pepper blends or canned fire-roasted corn. If you like more heat, add chipotle powder or a diced chipotle pepper in adobo with the spices.

Equipment Notes

A medium-to-large heavy-bottomed pot or Dutch oven is the only essential piece of equipment you’ll need. Its even heat helps the vegetables soften without burning and allows the broth to simmer gently. A rimmed baking sheet is helpful to crisp the tortilla strips in the oven, though a skillet or air fryer can work if that’s easier.

A good knife and cutting board make vegetable prep quick and safe. If you plan to blend part of the soup for a thicker broth, an immersion blender is the easiest tool, though a regular blender works if you’re careful with the hot liquid. Keep a ladle and a citrus squeezer nearby so you can taste, adjust, and serve without juggling tools.

Step-by-Step: One-Pot Vegetable Tortilla Soup

1. Bake the tortilla strips.
   Heat the oven to 375°F (190°C). Toss the tortilla strips with 1 tablespoon olive oil and a pinch of salt, spread them out on a baking sheet, and bake for 10–12 minutes, tossing halfway, until crisp and golden. They will continue to crisp as they cool.
2. Sauté the aromatics.
   In your large pot, warm 2 tablespoons olive oil over medium heat. Add the onion, red pepper, poblano or green pepper, and jalapeño with a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the vegetables soften and start to lightly brown at the edges.
3. Add garlic and spices.
   Stir in the garlic, cumin, chili powder, smoked paprika, oregano, and 1 teaspoon salt. Cook for 30–45 seconds, just until fragrant. This step deepens the flavor and keeps the spices from tasting raw.
4. Build the broth.
   Add the fire-roasted tomatoes, tomato paste (if using), black beans, kidney or pinto beans, corn, and vegetable broth. Scrape the bottom of the pot to release any browned bits. Bring the mixture to a boil, then reduce to a gentle simmer.
5. Simmer and thicken.
   Let the soup simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and the broth tastes cohesive. If you want a thicker texture reminiscent of a more classic tortilla stew, use an immersion blender to blend 1–2 cups of the soup and stir it back in.
6. Finish with lime.
   Turn off the heat and stir in the juice of 1–2 limes. Taste and adjust with more salt, extra lime, or another pinch of chili powder if you want more zip.
7. Serve and top.
   Ladle the soup into bowls and pile on baked tortilla strips, diced avocado, cilantro, and sliced jalapeño if you like heat. Serve immediately while the toppings are crunchy and the soup is steaming hot.

Make-Ahead, Storage & Reheating

Vegetable tortilla soup is one of those homemade vegetable soup recipes that tastes even better the next day, making it perfect for cooking ahead. You can chop all the veggies and store them in the fridge up to 2 days in advance. Bake the tortilla strips and keep them in an airtight container at room temperature so they stay crisp.

Once cooked, the soup keeps well in the fridge for 3–4 days. The broth will thicken slightly as the beans and vegetables absorb more liquid, so expect a heartier texture on days two and three. For longer storage, freeze cooled soup in labeled containers for up to 3 months, leaving headspace for expansion.

Reheat on the stovetop over medium-low heat or in the microwave in short bursts, stirring between each. Add a splash of water or broth if it has thickened more than you like. Always add fresh lime, avocado, and tortilla strips after reheating so the flavors stay bright and the toppings retain their crunch.

How to Lighten or Make It Creamy

If you’d like a lighter version, use only 1 tablespoon of oil to sauté the vegetables and add an extra half-cup of broth. You can also trade some of the beans for extra diced peppers, zucchini, or spinach to make each bowl feel very vegetable-forward.

For a creamier, cozier result that still stays plant-based, blend 1–2 cups of the soup and stir it back in, or add a splash of unsweetened dairy-free cream or coconut milk off the heat. If you use any dairy-based cream or yogurt, temper it by whisking with a ladle of warm soup before adding it back to the pot, which helps prevent curdling and keeps the texture smooth.

Toppings, Garnishes & Finishes

Think of the toppings as your customizable finishing bar. For crunch, use tortilla strips, crushed tortilla chips, or toasted pumpkin seeds. For a fresh, bright top note, shower each bowl with chopped cilantro, sliced green onions, or a little shredded lettuce.

To bring in tang and gentle heat, add plenty of lime wedges at the table and pass around thinly sliced jalapeños or red pepper flakes. A drizzle of chili oil or a spoonful of chunky salsa makes each bowl feel different, even if you’re eating leftovers. A sprinkle, a swirl, a squeeze—that’s all it takes to turn a simple bowl into something special.

Sides & Pairings

Because this vegetable soup is loaded with beans and vegetables, it’s filling on its own, but a few sides turn it into a feast. Warm tortillas, cheesy quesadillas, or a side of rice are great for dipping and soaking up the broth. A crisp salad with lime dressing or simple sliced cucumbers and tomatoes balances the warmth and smokiness of the soup.

For drinks, try sparkling water with citrus, a light fruity beverage, or anything not too sweet that lets the flavors of the soup shine. This is a great centerpiece for a casual family dinner or a laid-back weekend lunch.

Scaling the Recipe

Need to feed a big group? Double the recipe and use your largest pot so everything can simmer without overflowing. The timing stays about the same; just allow a minute or two longer for the soup to return to a simmer after adding the broth.

Cooking for one or two? Halve the ingredients and use a smaller pot to reduce more evenly. Leftovers still keep well, so you can enjoy a couple of quick lunches. When scaling up or down, taste and adjust salt and lime at the end—those two things make the biggest difference in the final flavor.

Nutrition & Dietary Notes

This tortilla-style vegetable soup is naturally vegan and gluten-free when made with certified gluten-free tortillas and broth. Beans provide plant-based protein and fiber, tomatoes and peppers bring antioxidants, and corn adds satisfying sweetness. The avocado and olive oil contribute heart-healthy fats that help you feel full and satisfied.

The overall recipe is a balanced option if you’re looking for healthy vegetable soup ideas that still feel indulgent enough for a cozy night in. To reduce sodium, use low-sodium broth and season gradually, tasting after the lime juice goes in.

Troubleshooting

If your soup turns out too salty, add a little more unsalted broth or water and an extra squeeze of lime to balance it. A handful of beans or corn can also help dilute the seasoning. For a soup that tastes flat or bland, you probably need more salt, another squeeze of lime, or a quick bloom of chili powder or cumin in a spoonful of hot broth before stirring it in.

If it’s too thin, simmer uncovered for a few extra minutes to let some of the liquid evaporate, or blend a small portion of the soup and return it to the pot. If the vegetables feel overcooked, compensate with extra toppings: crisp tortilla strips, fresh herbs, and bright lime will revive the bowl and add texture.

FAQs

Can I use frozen or pre-chopped vegetables?
Yes. Frozen corn, pre-chopped onions, and pepper blends work well and make this recipe even faster for busy nights.

What are the best beans for this soup?
Black beans and kidney or pinto beans hold up well and give a nice mix of textures, but any canned bean can stand in if that’s what you have.

How can I keep it from getting too thick when stored?
The beans absorb liquid as the soup sits. When reheating, add a splash of water or broth and stir until it reaches your preferred consistency.

Is this soup dairy-free and gluten-free?
Yes, as long as you use gluten-free corn tortillas and broth. Keep any cheese-style toppings optional on the side.

How long does it keep and can I freeze it?
Store in the fridge 3–4 days or freeze up to 3 months. Reheat gently and top with fresh avocado and tortilla strips after warming.

Variations

Lime-Loaded Herb Soup
Add extra lime juice and zest plus a big handful of cilantro and parsley right at the end for a citrusy, fresh twist.

Chipotle Heat Tortilla Soup
Stir in a chopped chipotle pepper in adobo or a teaspoon of chipotle powder with the spices for a smoky, spicy kick that’s perfect for cold nights.

Creamy Bean & Veggie Soup
Blend a portion of the soup until smooth, then stir it back in to create a thicker, creamier texture that still feels light and veggie-focused.

Chef Notes / Test Kitchen Tips

The key to making this vegetable soup taste restaurant-level is building flavor in layers. Don’t rush the step where you sauté the onions and peppers—you want them soft and slightly golden. Blooming the spices in oil makes the broth taste like it simmered for much longer than it did.

Another small but powerful step is seasoning after you add the lime. The acidity changes how salty things taste, so always do a final check before serving. And remember, this soup is forgiving; it’s typically “done” somewhere between 18 and 22 minutes of simmering. Once the vegetables are tender and the broth tastes balanced, you’re ready to ladle it up.

Conclusion

This one-pot tortilla-style vegetable soup hits that sweet spot between comfort food and wholesome weeknight dinner. You get layers of smoky flavor, lots of colorful vegetables, and satisfying toppings, all with about 35 minutes of effort and a single pot to clean. It keeps beautifully for a few days, so tomorrow’s lunch is handled too.

When you need reliable soup ideas that feel exciting but not complicated, keep this recipe at the top of your list. Make it once, tweak the toppings to your taste, and you’ll have a go-to fall favorite you can come back to all season long.

If you love meals like this, you’ll find plenty more cozy ideas in our collection of easy soups.