Do you enjoy tortilla soup? It’s one of my all-time favorites! Tortilla soup is fresh and flavorful, earthy and a little spicy. Topped with a big handful of crispy tortilla strips, it’s a light but satisfying meal for lunch or dinner. As a bonus, it tastes even better the next day.
Tex-Mex tortilla soups most often include shredded chicken, but it’s not unusual to find vegetarian tortilla soups in Mexico. I can’t call this recipe fully authentic, though. It’s a delicious variation on classic tortilla soup (Sopa Azteca) that you can make at home any time you get the craving.
In Mexico, you’ll find tons of regional variations and personal preferences for tortilla soup. For this recipe, I added black beans for some heft, as well as a red bell pepper because I love the flavor and texture it provides. I tried to keep the remaining ingredients in line with what you might find in Mexico, but to be honest, I have more personal experience with the Tex-Mex variations I’ve sampled over the years.
This recipe is a fully reworked version of an old tortilla soup recipe on the blog. Perhaps you’ve made that one and enjoyed it, but I tried it again recently and just knew I could build in more flavor along the way. If you want a copy of the original, I’ve saved a PDF of the recipe right here.
This soup is closer to the spin on tortilla soup in my cookbook, Love Real Food, which features an irresistible sweet-and-spicy interplay between sweet potatoes and jalapeño. Give that one a try, too!
Chili Pepper Options
You have several options when making this soup, which vary a bit in terms of authenticity, ease and ingredient availability. I’ve written options one and three into the recipe below, so you’ll be able to follow the recipe either way. Here they are:
Option 1) Chili peppers + blender (most authentic)
First, we’ll toast the peppers in a dry skillet to bring out their flavor, then we’ll roughly chop them and remove the stem and seeds. Then, we’ll blend the toasted peppers into the canned tomatoes and proceed. This option is great because it’s the most authentic and lends a gorgeous, fiery red color and extra body to the soup.
Option 2) Chili peppers + no blender (my least favorite)
Another option is to toast the peppers, then throw them into the pot with the liquid ingredients to simmer. This is method used for my old recipe, but I don’t like it as much as the other options. The chili pepper imparts some flavor to the soup, but not as much flavor as either of the other options. If you choose this route, simply discard the chili peppers before serving.
Option 3) Chili powder + no blender (easiest option)
This is the simplest option and honestly, it yields delicious flavor. You’ll just need to use fresh chili powder with good flavor. I’ve successfully used Frontier Co-op’s chili powder. This would also be a great time to use a fun specialty chili powder, like chipotle or ancho chili powder. If desired, you can moderate the spice level by using less chili powder in the beginning and adding more, to taste.
More Mexican Recipes to Try
These fresh recipes feature Mexican and Tex-Mex influences. View all Mexican recipes here.
- Black Bean Sweet Potato Enchiladas with Salsa Verde
- Chilaquiles Rojos
- Pinto Posole
- Spicy Black Bean Soup
- Vegetarian Stuffed Peppers
Vegetarian Tortilla Soup
- Author:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Warm up with a bowl of vegetarian tortilla soup, made with black beans instead of chicken. This soup recipe is so fresh and satisfying! Recipe yields 4 servings.
Ingredients
- 2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
- 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 large yellow or red onion, chopped
- 1 medium red bell pepper, chopped
- ¼ teaspoon fine salt, more to taste
- 4 cloves garlic, pressed or minced
- 2 teaspoons ground cumin
- 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
- 4 cups (32 ounces) vegetable broth
- 4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
- ¼ cup chopped fresh cilantro, divided
- 1 to 2 tablespoons lime juice, to taste
- Freshly ground black pepper, to taste
- Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream
Instructions
- If using dried chili peppers, toast them in a dry skillet over medium heat or directly over a gas flame with tongs, turning as needed. Toast until fragrant and turning darker all over—this can happen quickly, in just a minute or two. Set aside until the peppers are cool enough to handle, then roughly chop them, discarding the seeds and stem. Combine the canned tomatoes (along with their juices) and chopped peppers in the blender, and blend until smooth. Set aside.
- In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.
- Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. Add the tomato-chili pepper blend (or just plain tomatoes, if going the chili powder route) and cook for a minute, while stirring, to bring out its best flavor.
- Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.
- In the meantime, preheat the oven to 400 degrees Fahrenheit to make the crispy tortilla strips. Line a large, rimmed baking sheet with parchment paper for easy cleanup. On the baking sheet, toss the tortilla strips with the remaining 2 teaspoons olive oil and a sprinkle of salt until lightly and evenly coated. Bake until the strips are crisp and starting to turn golden, about 8 to 12 minutes, tossing halfway. Set aside.
- Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup, and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.
- Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.
Notes
Recipe adapted from the Black Bean Tortilla Soup with Sweet Potatoes from my cookbook, Love Real Food.
Make it gluten free: Use certified gluten-free corn tortillas or tortilla chips.
Make it dairy free/vegan: Don’t top with cheese or sour cream.
Dried chili pepper options: Any mild chili pepper will do. Choose from pasilla peppers, ancho peppers, Anaheim (California) peppers, or New Mexico peppers (Chiles del Norte). I have tried this soup with Anaheim and New Mexican chilis and both were quite mild.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Becky @ A Calculated
Wow, this looks fabulous! I’ve always wondered about hominy, and never knew what to use it for. I also totally agree about heaven on earth including a 9pm sunset…these past few days have been rough! Great pictures as always!
Kate
This is my first hominy experience and I like it! I think. Its flavor isn’t as strong as corn. It really just adds texture to the soup. I think it’d be great without it, too.
dixya
this is truly a heavenly service. the idea of tortilla soup is amazing as well.
dishing up the dirt
This sounds delicious. And thank you for introducing me to blue apron! My husband and I are organic farmers and we run a CSA, I love the idea of placing a few different recipe cards in the boxes. Brilliant!
Kate
Great idea! I’m sure the recipe cards will be a very welcome addition!
Abby@TheFrostedVegan
Oh gosh, that soup is gorgeous! Funny you should post about missing chicken tortilla soup, I was just thinking about how much I missed chicken tortilla soup!
Kate
Perfect! I have a soup for you. :)
Lisa
Made something similar on Monday! It was delicious. I love your spin on it. I need to try this version. And good call on the Mexican cheese.
Bev @ Bev Cooks
Would it be rude for me to demand this? Yes? Okay, but I really want it.
Kate
Not at all. Come over, I have leftovers! Just let me make myself decent first… totally still in my PJs.
Katrina @ WVS
There is so much goodness in this soup – I love all the fun flavours!
dana
Hug ug ug. I want this soupa! Making it this week for sure.
Antonia
This looks incredible. Pinning this for when I run out of dinner ideas. Love the addition of hominy, never used those before!
Haley @egginon.wordp
Mmmm. I love soup in the fall and this looks awesome!
I might have to make it this weekend :)
Katie @ Produce on P
Yum, yum, yum! This looks great, Kate! Thanks for sharing :) I loooove tortilla soup.
Alaina
I’ve tried blue apron, and it’s absolutely genius…and taste fantastic! I love this vegetarian take on tortilla soup!!
Angela@eatspinrunrpt
Ooh now you’ve got me dreaming about my foodie dream world! Same as you, it would be sunny and bright outside till 9pm. There would be no snow – ever. Fast food restaurants would be replaced with salad bars, juice bars, and some sort of Whole Foods To Go concept. I wouldn’t have to grocery shop for very much because I would have a huge backyard garden of all the fruits and veggies I need (and said garden would actually stay alive – I swear, I have a knack for killing anything green.) Oh, and you would be my favourite neighbour who makes me delicious tortilla soup… and pancakes. You’ve got crazy skill when it comes to pancakes! ;)
Kate
Oh, I also want a garden that stays alive! I wish we were neighbors! It’s not so fun to make pancakes and eat them all by myself.
Liz
Thank you for the nice recipe.
Joanne
I don’t think I’ve ever attempted a veg version of tortilla soup either, which is kind of shameful and just…sad. Definitely loving this version with it’s fresh flavors and hearty comfort-ful-ness.
Tieghan
I adore this soup!! It is gorgeous, Kate! Can I please come for dinner? I can bring cupcakes or pomegranate + butternut + Kale pizza! :)
Laura (Tutti Dolci)
I completely agree, grocery delivery is my idea of heaven. So is this soup – a must on a chilly evening!
Chung-Ah | Damn Deli
I just made a chicken tortilla soup but I can’t wait to try your version with hominy!
SuperCutePetContest
I’m going to make this next week. It’s going to be cold and rainy so this soup will be perfect!
Samantha
I’ve always wanted to try Blue Apron out. Maybe now I will. This looks great!
Kelly
I never even had a chance to try tortilla soup before I went vegetarian — this sounds DELICIOUS
Kate
Hope you’ll give this tortilla soup a try, then! It’s better than any of the chicken tortilla soups I ordered at restaurants.
Sion
FIND A WHITE DRESS because I am coming over to MARRY you! This looks a-MAZ-ing!
(also, I’m kidding–I’m gay, married, and thoroughly entrenched in the world of parenting a toddler–but my family is going to love this soup!)
Claire
Wow! Blue Apron is a really fun idea! What a perfect gift idea!!
ecfood2016
I was an intern this past summer at FreshRealm and it was awesome! They are a meal kit delivery service and the ingredients are already pre-chopped and portioned out making it super easy and quick to make your meal. Here is the site if you want to take a look: freshrealm.co.
Veronica
Thanks for the recipe. Turned out too thick. The recipe also didn’t specify the size of the onion. Thanks :-)
★★
Kate
Veronica, I’m sorry to hear that the soup wasn’t quite right. My soup was a little on the thick side, but I liked it that way. I believe you could thin out the soup with more broth if you’d like. I’ll also edit the recipe to specify a medium onion.
Claire
I love tortilla soup (although I rarely have it). Thanks for this recipe; I’ll have to try it soon!
Ala
I have had such a hard time finding just the right recipe for a vegetarian tortilla soup, but you’re right that vegetarian options often have a nice, clean fresh taste that their counterparts often lack. I can’t wait to whip this up soon to usher in the dark days–I’ll have to let you know how it goes. Thanks, Kate!
Kate
Please do, Ala!
Carmen
made this last night & absolutely LOVED it! the combination of flavors are wonderful. my husband said it was one of the best things i’ve made. =)
Carmen
*the combination of flavors IS wonderful. ;-)
Kate
Thank you, Carmen!
Rebecca
I just made this for dinner for my boyfriend and me. Delicious! I used a poblano pepper (they’re my favorite) and two jalapeños. The spice level was perfect. My boyfriend is a big meat guy but he really, really liked the soup, even having seconds on a full stomach!
Kate
Rebecca, I’m so glad to hear that you both enjoyed the soup! I’m going to throw in an extra jalapeño the next time I make it!
Grandbaby Cakes
What a beautiful soup. Tortilla soup is one of my fave soups.
Jan
My daughter and I fixed this on New Year’s Eve. It was soooooo delicious! The only thing we decided we’d do differently next time is to put in less hominy. I loved the added crunch that the radishes added!
★★★★★
Kate
Thanks, Jan! I’m so glad you both enjoyed the soup. Thank you for commenting!
Krystal
Love this recipe and everything from the Mexican recipe list especially! I host Wine Night every Thursday and we have made our way through your entire favorite Mexican recipes list. This was tonight’s and a big hit. Thanks for making me look so good (though I do give you the credit, always!). I used Muir Glen Organic Fire Roasted Adobo Seasoned canned tomatoes on this (as well as the other canned tomato requiring recipes on that list) and they are a DELICIOUS addition. Thanks for your recipes! Love your blog.
Kate
Krystal, your comment made my day! Thank you. I’ll have to cook some of these recipes for my girls at girls night. I didn’t know that Muir Glen offers adobo-seasoned tomatoes—I’ll keep an eye out for them! Thanks again for the comment.
Victoria
Kate this soup is delicious, thanks so much for sharing!
Daniela
Hello, I’m mexican. This recipe is more like a vegan pozole than a tortilla soup, sounds good I’ll try it. Thanks for sharing
Kate
Daniela, I’m sure you’re right. I really enjoyed the soup, hope you do, too!
Ann
Looks delicious! I’m looking for more vegetarian entrees to start reducing the number of times we eat meat. If using the poblano pepper, do you roast it the same way you would the chili pepper? Thank you!
Kate
Hi Ann! You could roast it (then peel off the burnt skin and chop) for more flavor, but it would be easier to sauté it. See step #4 for directions. Hope you love the soup!
Ann
Thank you! I missed the reference in step 4 when I first looked at the recipe.
Melissa
This is so beautiful and fantastic! Your post inspired my vegan Loaded Tortilla Soup, I absolutely love your entire blog! Thank you :)
Evelyn
When my baby and I make this soup we always add peanut butter and roasted/salted cashews. I know, it sounds weird, but I think it makes the soup richer and fattier so you never miss the chicken.
★★★★★
Kate
Sounds like a good idea to me! Thanks, Evelyn!
Rebecca
Just made this for dinner tonight and it was delicious. My husband went back for thirds:) We’re not vegetarians but I try to make meatless dinners at least twice a week. Usually my husband complains but not tonight. Can’t wait to try out some more of your recipes.
Kate
Thank you, Rebecca! I’m so glad you two are enjoying my soups! :)
Jules
THE BEST! Made it last night, everyone loved it and went back for more, so fresh and delicious, I’m so stoked I found your recipes! Have you got a recipe book out yet? YOU SHOULD!!
★★★★★
Kate
Hooray, thanks Jules! Hoping to have cookbook news soon. :)
Charissa O.
Both my husband and I went back for seconds… And thirds. This has joined our regular rotation of Sunday double-batch recipes to set us up for lunches through the week. We don’t have much time to cook, so I’m always on the hunt for yummy and nutritious dishes that are hearty enough to last a few days. Winner-winner-blackbean-dinner!
Kate
Perfect! Thanks, Charissa!
Fleur
Made this last night with a couple of alterations due to what I had in my pantry :) Subbed a can of pinto beans for the hominy and used fire roasted tomatoes.
Delicious! Next time I’m doubling the recipe! I thought I’d have enough to put a couple jars in my freezer, but we decided to have seconds (even though we were full!). Got a big tick of approval from omni Partner as well.
★★★★★
Kate
Thanks, Fleur! Glad you both enjoyed the soup. Your version sounds great.
Caroline
After obsessing over this recipe for a few days, I finally pulled the trigger, bought all the ingredients and got busy in the kitchen. I used the poblano vs. the chili pepper and followed the recipe exactly. It turned out great. Beautiful color and great taste. I added some sour cream to each serving bowl along with the other garnishes and it created a yummy, creamy consistency. It also made more than I thought but doubling and freezing isn’t a bad idea. It even passed the test with my carnivore boyfriend. I will definitely be adding this to the repertoire. Thanks!
★★★★★
Kate
Awesome!!! Thank you, Caroline!
Drew Lopez
Hey Kate (and cookie)…
I am a food enthusiast hailing all the way from Barrow, Alaska.
I used to be a MO Springfieldian. Long story short I moved here for work.
Another long story really short, I have a nanny who is vegetarian. Before she arrived here I was going almost vegetarian until I found myself with the need to come up with more vegetarian cooking in my kitchen. I do almost all the cooking in my Barrow, Kitchen. I do however, not skimp on organic veggies and organic ingredients. I buy a lot of my veggies and fruits here: fullcircle.com due to the fact that I live on the top of the world… Focus Drew! Ok, anyway your tortilla soup is a good variant of the tortilla soup (with chicken) I have made. I did love the idea of tasting it with wine that sounds fantastic like commenter said.
Thanks so much for sharing your cooking goodness and for inspiriting many of us to seek our own taste of heaven. Please keep posting more recipes!
Question: Do you like to make breads? Just wondering since that is a new avenue I am exploring as well…
Gracias!
Drew Lopez
Kate
Hey Drew, thank you for your comment! Sounds like you are quite the cook. I haven’t gotten into baking real bread, just quick breads. Maybe that will change someday!
Paige
Just made this tonight, loved it! I doubled the tomatoes (28oz), added some leftover cubed potatoes I had in the fridge, and replaced hominy with frozen sweet white corn. I couldn’t find a dried chili pepper so I used a fresh one (minced and added with the jalapeno) and it worked well. So yummy!
★★★★★
Kate
Thank you, Paige! Really glad to hear it!
Nicole
This turned out amazing! If you’re not incredibly skilled in the kitchen -but looking to wow some picky eaters while keeping the meal healthy and fresh – this is the perfect recipe. I will definitely be making this again. Thank you!
★★★★★
Kate
Thank you, Nicole! Really glad to hear it!
Lauren
I rarely leave comments on recipes but I decided to make this soup tonight and all I can say is WOW!! So simple, tasty and fresh. What a fantastic recipe. I’m originally from San Diego but I currently live in Dublin, Ireland so finding some of these ingredients was tricky enough. I replaced the hominy with sweet corn, added extra jalapenos, and had to use mild cheddar instead of queso fresco (unfortunately). I’m so glad I decided doubled the recipe because it turned out a million times better than I expected. Thanks for sharing!
★★★★★
Kate
Lauren, I’m so glad you managed to make this soup in Dublin! I’m impressed. Glad you loved it!
Stacy
I also rarely comment on the many food blogs I follow, but this was so awesome. I made it tonight for dinner and my husband and I were all smiles. Kids ate it up too! Thanks for always being such a trusty resource. You are one of about 4 food blogs that never disappoint!!!
★★★★★
Kate
Hooray! Thank you, Stacy. That means a lot!
Allie
I made this last night – the weather just turned colder in Los Angeles and it was the PERFECT weeknight dinner! I’ve been craving a good tortilla soup for a while, and this was better than any restaurant tortilla soup I’ve tried. The ingredients were easy to find, as there are plenty of Mexican markets around LA with smoked chili peppers, hominy and queso fresco, and the flavors together were terrific. I’m a wuss when it comes to spice, so I only added a very small amount of jalapeno and it was not spicy at all. Thank you for my new favorite soup recipe!
★★★★★
Kate
Hey Allie! I’m so glad you loved this tortilla soup. Thank you for letting me know!
Julia
I made this recipe this week as part of an ongoing effort to transition my husband and I into “mostly vegetarian with an occasional splash of meat” people. It was fantastic and easy to make, though I did make a few changes.
I couldn’t find the smoked poblano, so I added in 1 tsp of smoked paprika, and a few heavy dashes of tabasco sauce for smokey heat. I bought tortilla strips from the salad section of my grocery store. These two changes made this recipe SUPER fast, as I skipped the first 3 steps. I think you could probably use crumbled up tostadas as well for the tortilla strips.
My husband loved this, and we ate all the leftovers. A true testament to its tastiness.
★★★★★
Kate
Thank you, Julia! Great tips. You’re in the right place for vegetarian recipes! :)
leela
Great Recipe! Made it for a dinner gathering and every one loved it!
Thanks for sharing your recipes.
Krista
This is DELICIOUS! I highly recommend this recipe! I could eat this every day. FYI I substitute chipotle in adobo for the poblano pepper and sweet corn for the hominy. YUM! In Canada, those ingredients aren’t readily available at the grocery although can be found in specialty markets. I’m just lazy :) .
Kate
Thanks, Krista! Those sound like perfect subs, thank you for sharing.
Shelly
Sooooo good!!!!!
The husband and I are eating vegetarian now days, and I thought tortilla soup was a thing of the past b/c how could it taste right without chicken stock, BUT this was AMAZING!!!
With the dried pepper, black beans, and hominy, it has plenty of authentic Mexican flavor. We seriously didn’t miss the chicken stock one bit. Oh, and baking the tortillas rather than frying was so much easier too!
Also good with a little crema :)
THANK YOU – this is a definite keeper/repeat recipe for us!!
★★★★★
Kate
Hooray! Thank you, Shelly!
laura
I’ve recently discovered I’m dairy and gluten intolerant so was looking for yummy recipes to try. I substituents the tortillas for gluten free ones and skipped the feta cheese but added a little swirl of soya cream and a little bit of grated violife dairy free cheese yum yum. Used sweetcorn as well instead of hominy as I’m in Scotland and couldn’t get it. Was very good thanx will be making it again soon
Carol-Ann
Made it yesterday and it was better than i expected. It was even better the next day!! Thanks!! :)
Carolina
I’ve made this recipe for my co-op (which is basically just a giant house with 20+ college students) twice, and it’s been an absolute hit both times. Especially now when it’s a little cooler, the warmness of crispy tortillas with the rich broth just really hits the spot. Thank you so much!
★★★★★
Joan
Made this tonight and my husband and I both loved it! It came together with quickly and with ease. We don’t use any dairy so omitted the queso fresco. Wonderfully fresh tasting. Don’t omit the hominy. It is fantastic in this soup. Thanks so much for this delicious soup.
Becky
Made this last night and it was amazing! Such a simple soup and perfect for a weeknight dinner. I used a polano and 1/2 a jalapeno and it wasn’t too spicy for my little ones. Thanks for the recipe!
★★★★★
Denise
My whole family loves Mexican and we eat mostly vegetarian so I thought I’d give this one a try despite the fact that it seemed odd to add things like avocado to a soup :) It was great! I added diced fresh tomato and even included radish even though that’s not a familiar one for the kids. Happily, the tortilla crisps kept them all happily distracted and not a drop remained at the end of the meal. Excluded hominy as we’ve recently moved to Switzerland and the challenge of finding that (in french) was too great! Delish and will definitely be making a reappearance :)
★★★★
Angela Moulton
Hi Kate,
I’m new to your blog. It’s amazing! I’ve made a few dishes now (including this tortilla soup) and they have all been a hit with my husband and 5 children. Thank you for the delicious recipes and fun stories about you and Cookie. I have a daughter named Kate, so I am particularly fond of your name ;) Looking forward to the news of your completed cookbook!
Arturo Ortega
El encabezado Vegetarian Tortilla Soup es un engaño. Esto en verdad
no tiene nninguna relación con arturo ortega.
PDURGIN01
This was fantastic Kate, thank you for the recipe. (And thank you for improving on the one from Blue Apron, which was a little anemic). I’ve tried a number of vegetarian tortilla soup recipes before (some of them really complicated!) but none fit the bill so well with my mixed vegan/omnivore/vegetarian family. This was fresh and light, yet satisfying at the same time. 4 clean bowls and many smiles later, this is joining our permanent collection of recipes.
Our method: used Muir Glen fire roasted crushed tomatoes, only half of a jalapeno, and used nice gourmet multi-color baked tortilla chips from the store instead of doing it myself. (It was hot and I was lazy).
Thanks!!!
★★★★★
Kate
Thank you! I’m glad you enjoyed the tortilla soup. Those Muir Glen tomatoes are the best!
Madeline
Love, love, love this recipe! Added regular corn instead of hominy since its what I had on hand and it was delicious! This will be a staple soup this fall for sure! Thanks a bunch!
★★★★★
Kate
Thank you, Madeline! I’m glad you loved it!
AnneMarie
This was the MOST yummy and satisfying soup!! I’m making it again tonight. It will be a regular in my house from now on.
★★★★★
Kate
Thank you, AnneMarie! I’m so glad you loved the soup.
Amy
Let me start by saying this recipe is really good. Very tasty soup, thank you for sharing it! Now my story of making it…
Found all the ingredients at the store: check.
Invited my mom and her husband to dinner: check.
Now to make the soup. Okay, it says it will take 30 minutes. Sweet, I start 30 minutes before they’re supposed to be here. Ummmmmmm….there is no way I can make this soup in 30 minutes. I’ll admit I am no master chef but all the dicing and baking and hand washing took a good 30 minutes by itself (for me). Also it turns out I cannot be trusted to put a dried pepper directly on my oven rack. Beware your whole house will smell and feel like a can of pepper spray exploded when your pepper falls through the grate and burns up on the oven heating element. And in my case, that may or may not have happened twice.
Annnnnyway, to wrap things up:
•Good soup
•Takes at least an hour
•Don’t put the pepper directly on the rack
Haha!
Kate
Oops! Well, thank you for your feedback. That timing may have been provided in the original recipe but I can understand this one taking longer. Did you lay the pepper parallel to the grates or perpendicular? I’m wondering if I can provide better directions or an alternative method. I know that the chile worked fine on my oven rack, but I’m sure racks/pepper sizes vary!
Amy
I placed it perpendicular to try to keep it from falling through but the pepper was just too small I guess. Would it work to just put it in a bowl or does it need to be directly on the rack?
Kate
I think it would work fine on a pan. I’ll revise the instructions now.
shirola
I made this soup last night for dinner! It was awesome! I have two picky kids. needless to say 1 out of two loved it! my husband was impress with the soup and wasn’t upset that the meat was missing.:0 who knew that going meatless would be so tasteful.
Thanks again!
Jill
The recipe turned ok in the end. I got kind of confused with the directions which is not a problem I normally have with your recipes.
linda james
Made it for my two kids the whole family loved it! i also put out some sour cream for them to eat it with. It was delicious and i’ll definitely make it again!
★★★★★
Shannon
I made this tonight and it was a hit with the family. Would have been great as is, but i omitted the peppers for the spicy-sensitive folks and added some fake chicken (the trader joes chickenless strips stuff and browned in a little olive oil). I also cooked the hominy and black beans (only half can of the black beans since i had added the fake chicken) along with the onion and garlic since i prefer things a bit less chewy. I will make this again and again. THANKS!!
★★★★★
Kate
Happy to hear your variation worked for you, Shannon!
Holly
I love your recipes! They are bright and delicious. I made this for dinner last night, with some shredded grilled chicken on the side. No one even used the chicken, the pot of soup is gone and everyone said it was a favorite.
Thank you!
★★★★★
Kate
No offense to chicken, but I do think this Tortilla Soup is fulfilling and delicious all on its own :) Happy the family enjoyed!
Shelly
This soup came together very easily – perfect for a Monday night dinner when the last thing I wanted to do is cook. It was a hit with my son. The hominy definitely makes it a hearty soup. Didn’t have radishes, but will try them next time. I can see how the crisp crunch of the radishes would be an excellent addition.
★★★★
Kate
I’m so glad this was the simple dinner you were looking for, Shelly! Thanks so much.
Joye
I made this soup last weekend and it was soooooo good. I had never used dried smoked chili peppers before and was a little intimidated at first. I loved how easy it was and the amazing flavor that came out of it.
There are some vegetarians in my family and some that are not. I cooked up some shredded chicken for those that wanted to add it in. Everyone loved creating their own unique bowls of yumminess. I will definitely make this again and again. Thanks Kate and Cookie too!
★★★★★
Kate
I’m so glad everyone enjoyed this, Joye! Those smoked chili peppers are one of my favorite ingredients in this soup, so I’m glad they didn’t give you a hard time!
Carley
That’s it! Your cookbook has been added to my birthday wish list and if no one buys it for me, it’ll be my gift to myself.
This soup, like everything else I’ve made from your site, is delish! Even my carnivorous husband loved it. Added to the rotation :)
Kate
I’m so glad, Carley! I hope you love the book, whether it’s a gift from yourself or not. ;)
Stephanie
I have had this recipe bookmarked, but my husband randomly made it before I could, as he knows how much I love every Cookie and Kate recipe. This soup was stellar. It was hearty, but still great for summer. I think he subbed out black beans for red beans, out of necessity. The toppings really make the soup top-notch! This will be (yet another Cookie and Kate) staple to add to dinner meal plans!
★★★★★
Kate
Hooray! Sounds like a keeper for the two of you. :)
Sue Rotto Ilg
OMG this is amazing. I tweaked it a bit and was very happy with the results. 1: time saver for busy cooks: instead of baking the corn tortillas, I used organic blue corn chips. 2: added juice of 3 limes to the soup when I put in the beans 3: instead of hominy I used chickpeas (no hominy in New Zealand) for extra fibre. This soup is a winner!
Kate
Perfect! I’m glad your version worked out just as well, Sue.
Karen
This was fantastic. I used half of a chipotle pepper in adobo along with 1 jalapeño, and frozen sweet corn instead of hominy. Ive challenged myself to lower my cholesterol by eating far less meat and finding your blog is making this easy. I’ve made 4 of your recipes and each one has been amazing. I’m sure I’ll be buying your cookbook soon! Thank you.
★★★★★
Kate
I’m so glad my blog has been helping you lower your cholesterol, Karen! I hope you pick up the book–I think you’ll love it.
Ruth
My family and I lived in San Antonio for three years and I never tried the Tortilla Soup as a vegetarian but I always lusted after it. I was excited to make this for my 17 year old daughter tonight; just the two of us home. It was so flavorful and delicious that I kept going back for more despite being full. Thanks for making me happy tonight, Kate. I haven’t tried any new recipes in awhile, stuck in a rut and so busy at work.
★★★★★
Sandi
This is one of the many recipes you have that uses sweet potatoes. While I love them, my husband, not so much. Do you have any suggestions for a substitute for sweet potatoes in this or any of your recipes? Thx!
–plazadwellerkc
Kate
Hi Sandi! How about butternut squash?
Brindy
I love how easy this came together – I’ll definitely be making it a lot this winter. Great use of hominy too!
★★★★★
Ragan
My dried peppers weren’t smoked so I added some extra smoked paprika, some ground coriander and some extra chilli powder (+ both jalapeños) for a kick. I also added normal corn kernels because I’ve never seen hominy in Australia! It turned out really nice :)
★★★★★
Ralph Gonzalez
I was so happy and surprised with how well this came out my first time. My (vegetarian) daughter and I both loved it.
I added some coarsely chopped celery and carrots and a bit of extra garlic and used frozen fire-roasted corn instead of hominy, which I couldn’t find. Also she’s not into a lot of spice so I just used 6 or 8 slices of pickled jalepeno.
Kate
I am glad you were happily surprised! Thank you, Ralph for trying it. If you would want to leave a star review, I would appreciate it!
Dee
I made this for dinner tonight and it was a hit! My husband and I loved it. I let it cook for a little longer than what’s on the recipe and only a dash of cumin (personal preference). So flavorful and very filling. I will be making this again.
★★★★★
Kate
I like to hear that! Thanks, Dee for your review.
Wendell
Kate – I was curious whether you’ve tried replacing the hominy with garbanzo beans… I’m not super big on hominy, although I was ok with it in back when I ate Posole. Thank you!
Kate
I haven’t with this soup, but let me know if you try it! Love to hear how you make recipes your own based on your tastes.
Wendell
Thanks! I ended up using hominy, and I can’t wait to have it tonight!
smruti
hi! first, i love your blog. i cookie recipes from here one night a week for my parents and we are all fans! second, i’m using a poblano pepper–should i roast it or just add it in as is with the onions/garlic?
Kate
Great question! You still want to roast briefly. Follow the same directions as it notes for the dried chili pepper. I hope this helps!
Shakiyra Baker
I made this and used non dairy cheese. Crushed red pepper seeds and golden homey. Delicious.
★★★★★
kara johnson
FIVE STAR RATING! THIS SOUP IS DELICIOUS! SO GLAD I TRIED IT OUT! WILL ADD TO MY TOP FAVORITES!
I left the seeds in and used 2 jalapenos cause I like spicy. ;)
I also seasoned the tortilla strips with cayenne pepper, garlic salt, and cumin. I fried the poblano pepper with the onion and other stuff. My grocery store is limited so I made it without hominy. Was perfect! Wouldnt change a thing!
THANKS FOR SHARING!
★★★★★
Jon
Great Recipe, really not that hard to make. We have it every couple weeks and even freeze some for easy meals. I add more hominy and black beans. I also make more tortilla strips. Radishes are a must!
★★★★★
Kate
I agree with the radishes. Add a nice fresh flavor! I appreciate the review, Jon.
Mariana
I am so sorry but this is not a tortilla soup. Tortilla soup is vegetarian. Pozole and tortilla soup (sopa de tortilla) are different things. Pozole has meat in it and the preparation is more complicated.
Kate
I’m sorry you feel that way, Mariana. I try my best to stay as authentic as I can and provide vegetarian options to readers.
Hannah
We make this consistently and love it. So flavorful and healthy.
★★★★★
Kate
Great, Hannah!
Katie Piuta
I just made this, and omg!!! It’s delicious I will be recommending this recipe to everyone. Taste just like tortilla soup and you will forget that there’s not chicken in it. I have never had hominy before and I really like it.
Kate
Wonderful! I’m glad you liked it so much.
Alyssa
This recipe is easy and delicious. The perfect thing to warm you up on a cold day. Sometimes I add chopped kale when I’m trying to add more greens to my day.
★★★★★
Kate
That’s perfect! Thanks, Alyssa for sharing and letting me know your thoughts.
Caitlin
I haven’t made tortilla soup in years and it used to be a fav around here.I made this for supper last night and it was delicious! I used 2 jalapeños and seeded 1of them and instead of 1 tsp of cumin, I added 1 Tbsp. This will definitely be my go-to recipe for now on!
★★★★★
Kate
Happy to hear that, Caitlin! Thanks for your review.
Purvi
Hi Kate,
There were a few types of fried chili pepper at the grocery store. Which one did you use i this recipe?
Purvi
Sorry, I meant to say several types of dried* chili peppers.
Carmen
Amazing recipe. Simply delicious. Have made it twice already!
★★★★★
Kate
Wonderful, Carmen!
Julie
I am sick and 9 months pregnant. This soup is everything I’ve been craving! Flavorful, comforting, hearty, healthy. My husband approved too… it was printed out and made the binder of family favorites.
★★★★★
Kate
Oh no on being sick. But congratulations! You are almost there. I’m glad this soup met the craving!
Montag
Made it twice. My picky son loves it .It is even more enjoyable with the avacado . The corn chips are fun. This is great for a week night.we used a Roasted poblano and two jalapenos and a chipotle in adobado sauce with the seeds removed.
★★★★★
Kate
Wonderful, Montag! Thanks for your review.
Angela H.
The 1st time I made this soup my husband asked me what restaurant I bought it from. He absolutely LOVES it. We had friends over for Taco Night and I made this soup, I actually have a friend that doesn’t care for soup in general and she even loved it.
I do cheat and actually use corn chips “fritos” instead of making tortilla strips.
Thank you for being so awesome! Our kitchen “cookie” is named Koira (like koi fish) she loves to be right at my side when in the kitchen.
★★★★★
Kate
Those are amazing compliments all around! Thank you for sharing, Angela!
Marisa
I made this last night. OMG! What a wonderful recipe! My daughter who is not too excited about eating gave it an A+! We all loved it. It was perfect for a cold night. I just added more dry pasilla peppers and did not use the jalapeno peppers. I can’t believe how great the tortillas turned out in the oven and gave the perfect crunch. I am not vegetarian, so I added shredded chicken. Will definitely make again!
★★★★★
Kate
A+ and 5 stars! Thank you, Marisa! I appreciate the review.
Aubrey
My fiance and I both woke up with colds last week, so I made this soup to help with the healing process! It was absolutely delicious. I had never thought to add radishes to soup before, but they added such a fun textural element. Thanks, Kate!
★★★★★
Kate
I’m glad you loved it and it was just what you both needed, Aubrey!
Leah @ Lunch with Leah
This recipe is delicious AND healthy! I loved it so much that I featured it in my round-up of favorite vegetarian dinner ideas.
Thank you for posting such amazing recipes!
Kate
Thank you for supporting me work! I appreciate the feedback, Leah.
Jess T
Made this tonight and it was fabulous! Used a second can of beans since I could only find enormous cans of hominy, still came out great. Thank you so much!
★★★★★
Kate
I’m glad it still turned out for you, Jess!
Jeany Duncan
Just made the tortilla soup using dried, smoked ancho chillies. The broth was delicious, very rich and smokey. I went with one jalapeño and the amount of hot was perfect. Very easy to make also.
★★★★★
Kate
Great to hear, Jeany! Thanks for your review.