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Vegetarian Tortilla Soup

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Vegetarian Tortilla Soup

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Course: Soup
Cuisine: American
Keyword: Vegetarian Tortilla Soup
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10 1-2 cups
Calories: 355kcal


  • 1 medium onion
  • 2 clove garlic
  • 4 medium tortillas, corn
  • 1 tablespoon olive oil
  • 2 tablespoon tomato paste, canned
  • 3 teaspoon paprika
  • 1/2 tablespoon chili powder
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon cumin, ground
  • 1/4 teaspoon black pepper, ground
  • 6 cup vegetable broth
  • 14 1/2 ounce diced tomatoes, canned
  • 30 ounce black beans, canned
  • 2 cup corn, canned
  • 1 medium lime

Serve With

  • 1 medium avocado
  • 2 cup pineapple


  • Chop onion and garlic. Cut tortillas into bite-sized pieces and set aside separately.
  • In a large pot, heat olive oil over medium for 1 minute. Add onion and garlic, and sauté for 2-3 minutes.
  • Add cut tortillas, tomato paste, paprika, chili powder, garlic powder, cumin, and pepper. Saute for 2-3 minutes more, stirring frequently to prevent sticking.
  • Add broth and diced tomatoes (with liquid). Bring to a boil and then reduce the heat to low; simmer uncovered for 15 minutes.
  • Drain and rinse beans and corn; add to the pot. Stir in the juice from the lime and 1 teaspoon of lime zest. Mix well and continue to cook for 5-10 minutes until heated through.
  • Top with sliced avocado, and serve pineapple on the side. (Serving size: 1 cup soup)
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Calories: 355kcal | Carbohydrates: 60g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Sodium: 1407mg | Fiber: 19g | Sugar: 12g

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