Easy Vegetarian Tortilla Soup

Easy Vegetarian Tortilla Soup

Serving Size: Makes 2-4 servings

To cut down on the cook time, use white rice instead of brown - it will only take 15 minutes to become tender!


  • 1 medium yellow onion, finely diced
  • 3 garlic cloves
  • 1/2 teaspoon cumin
  • 1 16-ounce jar medium salsa (I like Green Mountain Gringo)
  • 1 quart vegetable stock
  • 1/2 teaspoon salt
  • 1/4 cup brown rice
  • 1/2 cup black beans
  • 1/2 cup fresh, canned, or frozen corn
  • 1/4 cup roughly chopped cilantro leaves
  • 1 cup crushed tortilla chips
  • 1 avocado, diced (optional)
  • 1/4 cup jack or mild cheddar cheese (optional)
  • 1 limes, cut into wedges (optional)


  1. In a medium Dutch oven, saute the onion in 1 tablespoon of olive oil over medium heat until translucent, about 5 minutes. Add the garlic and the cumin, and saute for another 2 minutes until fragrant.
  2. Add the salsa to the pot along with the veggie stock and the salt. Bring to a boil. Stir in the rice and the beans. Turn the heat down to medium-low, cover and cook for 35-40 minutes, until the rice is tender. Stir in the corn and the cilantro, and taste for seasoning. Stir in half of the crushed tortilla chips.
  3. Ladle the soup into bowls or mugs, and top with the remaining tortilla chips, lime wedges, avocado and cheese (if using). Enjoy!

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!



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8 Responses to Easy Vegetarian Tortilla Soup

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  2. Danielle says:

    As a vegetarian is really hard to come by tortilla soup that is veggie friendly. This is my first attempt at a tortilla soup in the 5 1/2 years I’ve been meat free. Mexican food is a favorite of mine. I cannot wait to try this! It smells sooo good! 🙂 Thanks for sharing.

    • hooray! how did it turn out? tortilla soup has so much flavor, it’s one of those great dishes where you don’t miss the meat at all. In general, love making my mexican dishes vegetarian. thanks for stopping by!

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