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Tortilla Soup, #nondairy

So popular in our house right now….

mexican tortilla soup

I’ve lost count of the amount of times I’ve made this soup over the past few weeks.  It’s filling, easy and even non-dairy.  It works great as a leftover.  You know how some dishes taste better the second go round?  The toppings make it even yummier and fun.

I spent some time experimenting with the original recipe from The Vegetarian Mother’s Cookbook by Cathe Olson.  It’s a great cookbook.  There are quite a few recipes I would like to try.  The only problem is the cookbook is out of print.  I’m hoping that will eventually change.  I found it at my local library.  You might look for it at yours.  And the recipes aren’t just for pregnant and nursing moms.  I don’t fall into either of those categories.  😉

Tortilla Soup
Recipe type: Soup
Cuisine: Mexican
  • 1 Tablespoon Olive Oil (optional)
  • 1 onion, diced
  • ½ pepper, bell pepper or jalapeño (optional)
  • 2 cloves garlic, minced
  • 1 can/box or 2 cups cooked pinto beans
  • 1 can/box or 2 cups cooked red beans
  • 1 can/box or 2 cups cooked black beans
  • 1 15 oz can corn or 1¾ cups frozen corn
  • 4 to 4/12 cups water
  • 2 cups or 1 15 ounce can diced tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ to 1 teaspoon sea salt
  • 2 Tablespoons nutritional yeast (optional)
  • 1 Tablespoon miso
  • 1 Tablespoon tahini
  • Optional Toppings:
  • Corn tortilla chips (crumbled)
  • Fresh cilantro
  • Shredded cheese (We use non-dairy Daiya)
  • Diced avocado
  • Dollop of sour cream (We use non-dairy home made fermented coconut cream)
  • Splash or squeeze of lime juice
  1. In sauce pan over medium heat, saute diced onion and pepper (if using) in 1 Tablespoon olive oil or water. Saute until onion begins to soften (about 3 minutes) then add minced garlic. Salute another minute or two.
  2. Add beans, corn, water, tomatoes, chili powder, cumin, oregano, paprika and salt. Bring to a boil then simmer for 30 minutes. Add nutritional yeast (if using), miso and tahini. Using an immersion blender (see notes for regular counter top blender option) puree a portion of the soup to thicken it. Be sure to blend the miso & tahini as you blend. Mix with spoon to be sure all is well combined.
  3. Ladle into bowls then top with any combination of the optional toppings listed above. This is the part where everyone can personalize their own.
Countertop Blending instructions:
If you don't have an immersion blender, remove 1 to 2 cups of the soup and blend then add back to soup pot.

This can also be prepared in a crock pot. Saute the onion, optional peppers and garlic in a small skillet. Add to the crockpot along with the water, tomato, beans, corn , salt and spices. Cook on low for 4 to 6 hours or on high for 2 to 4 - whichever suits your schedule best. When ready to eat, add optional nutritional yeast, miso and tahini and follow blending instructions in main recipe. Serve, top and enjoy.


mexican tortilla soup

I haven’t tried this with brown rice but I think that would be a good topping.  If you are looking for an easy way to dice avocado, check this post.

I usually make this using beans I cook from dried beans.  It can keep costs down and I find them to taste better.

Give it a try and let me know what you think.  I have a feeling it might become a family favorite at your house too.

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