How To: Big Batch – Vegetarian Tortilla Soup


It’s only the first week of January and I am already sick of winter. It is just so cold out there lately that it is getting very hard to leave the warmth of my apartment and brave the snowy and icy streets.

There is one good thing about this weather though – it’s soup season!




And there is nothing that can warm me up more than a giant bowl of spicy tortilla soup. It really has the best of everything Mexican cuisine has to offer. Loads of vegetables and beans fill a cumin scented tomato broth that all gets topped off with buttery avocado, salty feta, and crunchy homemade tortilla strips.


Digging into a giant bowl of this soup makes me forget about this extremely cold winter we are having and has me dreaming about lying on a beach with a margarita in one hand and a giant bowl of guacamole in the other.




We use our favourite handy dandy immersion blender to thicken this soup by removing just about a cupful and pureeing it. Once added back to the pot, it helps to thicken the flavourful broth.

One of the best things is all the delicious toppings – green onions, tomatoes, avocado, cilantro, feta, and super easy homemade tortilla strips. Not only is this soup an easy weeknight meal, it also makes for a fun dinner party. Cook up a big pot, set up an array of toppings, and let everyone customize their own bowl.



So lets all travel together to the beaches of Mexico and leave this snowy weather behind – cook up a big batch of this mouthwatering soup today.



Vegetarian Tortilla Soup

Serves 4-6
Dietary Vegetarian
Meal type Main Dish, Soup


  • 1/2 Tbsp olive oil
  • 1 onion (chopped)
  • 2 Cloves garlic (minced)
  • 1 carrot (peeled and chopped)
  • 2 celery stalks (chopped)
  • 1/2 jalapeño (seeds removed and minced)
  • 2 zucchini (chopped)
  • 1 red pepper (chopped)
  • 1 can corn (drained)
  • 1 can black beans (drained and rinsed)
  • 1 28 oz can crushed tomatoes
  • 4 Cups vegetable broth
  • 2 Tsp cumin
  • 1 Tsp corriander
  • cilantro, feta cheese, green onions, avocado, lime (to garnish)


  • 4 whole wheat tortillas (sliced into strips)
  • 1/2 Tsp chili powder


This soup is the perfect winter weather one-pot meal. Feel free to add leftover shredded chicken if you like. It also freezes really well so it's a perfect make ahead and big batch meal.


1. Heat a large soup pot over medium high heat and add oil. Add onion, garlic, jalapeño, carrot, and celery and cook for about 5 minutes, until vegetables are tender.
2. Add red pepper, corn, and zucchini and continue to cook for another 5-10 minutes until tender. Add tomatoes, cumin, coriander, black beans, and stock and bring to a boil. Simmer uncovered for about 10-15 minutes, or until slightly thickened.
3. Remove 1 1/2 cups of soup and puree with an immersion blender or in the food processor. Add back to the soup and heat through. Garnish with tortilla strips, cilantro, avocado, lime juice, and feta.
4. Preheat oven to 400. Place tortilla strips on a parchment lined baking sheet and sprinkle with salt, pepper, and chili powder. Bake for about 10 minutes or until browned and crisp.


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