Vegetable Tortilla Soup

Vegetable Tortilla Soup
Vegetable Tortilla Soup

Vegetable Tortilla Soup

Rate This Recipe:

No ratings yet
I love tortilla soup because of the heat and flavor the Mexican spices contribute, and it's even better with all these yummy, delicious veggies.
Course Soup
Cuisine Mexican
Servings 6


  • Large Soup Pot or Dutch Oven


  • 1 lb cubed chicken breast optional
  • 1 ½ tsp fine sea salt
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp red pepper flakes
  • 1 tsp fresh cracked black pepper
  • 3 tsp extra-virgin olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 1 med  zucchini diced
  • 1 med potato diced
  • 2 celery ribs diced
  • 2 carrots diced
  • 20 grape tomatoes halved
  • 1 can crushed tomatoes (28 ounces) (preferably San Marzano)
  • 4 cups chicken stock
  • ½ cup corn kernels, thawed frozen or scraped from 1 grilled or boiled ear of corn
  • ½ cup peas


  • ¼ bunch cilantro, chopped optional
  • 1 bunch scallions chopped
  • ¼ cup vegan plain yogurt or low fat Greek yogurt
  • Vegan cheddar cheese
  • 1-2 limes cut into wedges
  • Tortilla chips


If using optional chicken breast:

  • Place 1 pound of cubed chicken breast in a medium bowl and sprinkle with 1 teaspoon of the salt and ½ teaspoon each of the cumin, chili powder, oregano, cayenne pepper, red pepper flakes, and cracked black pepper. Drizzle with 1½ teaspoons of the oil and toss to coat. Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 30 minutes while you prepare the soup.

IMPORTANT NOTE: If you are not including the chicken breast…. Cut each spice in half*** and follow the steps below:

  • Heat the remaining 1½ teaspoons oil in a large soup pot or Dutch oven over medium heat. Add the onions, half the garlic, and the remaining ½ teaspoon each: cumin, chili powder, oregano, cayenne, red pepper flakes, sea salt, and cracked black pepper. Cook until the onions are soft and translucent, about 5 minutes.
  • Add the celery, carrots, potatoes, zucchini, and grape tomatoes and cook for 5 minutes. Add the canned tomatoes and reduce the heat to low, and cook, stirring frequently, until the mixture thickens and takes on a reddish orange color, 10 to 15 minutes.
  • Stir in the stock and bring to a gentle boil over medium-high heat. Once the soup is boiling, reduce the heat to medium-low and simmer for 15 minutes.
  • Add the corn, peas, and marinated chicken (if applicable) and cook until the chicken is cooked through, about 10 minutes.
    If you are not using the chicken, cook corn and peas with soup for about 5 minutes.
  • Serve garnished with the cheese, cilantro, scallions, and a dollop of plain yogurt with lime wedges and tortilla chips on the side.


Tried this recipe?Let us know how it was!

Leave a Reply