Vegetarian Tortilla Soup

Download the Vegetarian Tortilla Soup Recipe Here

A Cozy, Brain-Healthy Comfort Food Recipe

Soup season is here, and we couldn’t be happier. There’s nothing quite like a cozy bowl of nourishing soup to warm up, refuel, and support your brain and body. This vegetarian tortilla soup is a staple in our home—comforting, vibrant, and full of flavor.

Crispy, lightly salted tortilla strips meet creamy beans, earthy spices, sweet pops of corn, and cool, buttery avocado. It’s a satisfying bowl with the perfect balance of texture and taste—simple to make, nourishing to enjoy, and ideal for chilly days.

Looking for a forever soup pot? Check out my favorite crockpot, I have been using this pot weekly for the past 15 years!

Serves 6

MIND Points:

2 OV, 1 EVOO, 1 BN, 1 WG

INGREDIENTS:

Homemade Tortilla Strips:

• 4 tablespoons extra-virgin olive oil (EVOO) or avocado oil

• 8 corn tortillas, (6" tortillas), cut into thin strips

• Sprinkle of salt (about ⅛ teaspoon)

For the Soup:

• 2 tablespoons EVOO

• 1 large onion, chopped

• ½ teaspoon salt

• 2 cups diced butternut squash

• 4 garlic cloves, finely chopped

• 1 jalapeno pepper, seeded and diced

• 32 ounce low-sodium vegetable broth

• 28 oz can crushed tomatoes

• 1 ½ cups frozen corn, thawed

• 1-15ounce can black beans, rinsed (or 1 ½ cups cooked)

• 1- 15ounce can pinto beans, rinsed (or 1 ½ cups cooked)

• 1 ½ teaspoons chilli powder

• 1 tablespoon ground cumin

• Squeeze of 1 lime (1-2 Tablespoons)

Optional Garnishes Per Bowl:

• Chopped cilantro, shredded sharp cheddar cheese, diced avocado

DIRECTIONS:

1. In a medium pan over medium heat, warm the oil. Test one tortilla strip in the oil, if it sizzles, its ready. Add tortilla strips in a single layer (making sure not to overcrowd the pan). Saute until lightly golden. Move to paper towel-lined plate. Repeat until all strips are cooked. Sprinkle with salt and set aside.

2. For the soup, add 2 tablespoons oil to a large pot over medium heat. Add onions and ¼ teaspoon salt, and saute until translucent, about 3-5 minutes. Stir in butternut squash, garlic, and jalapeno; cook an additional 3 minutes.

3. Stir in vegetable broth, crushed tomatoes, corn, black beans, pinto beans, chili powder, cumin and ¼ teaspoon salt. Bring to a simmer and cook until squash is tender.

4. Add a squeeze of lime juice and serve topped with toasted tortilla strips and optional garnishes: cilantro, shredded cheese, and diced avocado. Adjust salt to taste, being mindful of sodium if monitoring blood pressure.