Tortilla Soup
A simple vegetarian Mexican-style tomato and vegetable-broth soup with corn tortillas, black beans, corn, onion, and garlic. Crisp tortilla strips add texture on top.
- beans
- black beans
- budget-friendly
- comfort food
- corn
- corn tortillas
- dairy-free
- dinner
- egg-free
- garlic
- gluten-free
- lunch
- main course
- meal prep
- mexican
- nut-free
- one-pot
- onion
- pantry staples
- plant-based
- shellfish-free
- soup
- soy-free
- stovetop
- tomatoes
- tortilla soup
- tortilla strips
- vegan
- vegetable broth
- vegetarian
- weeknight
- Cuisine
- Mexican
Shopping options
Check ingredients to include themPackage used · most used first
vegetable broth · 4 Cup
Swanson Vegetable Broth
Sale
100%
Details
canned diced tomatoes · 1 Can
Kroger Diced Tomatoes
100%
Details
canned black beans, rinsed and drained · 1 Can
Kroger® Black Beans
97%
Details
frozen corn · 1.5 Cup
Kroger® Frozen Super Sweet Corn
63%
Details
garlic, minced · 3 Count
Garlic
Sale
30%
Details
corn tortillas, cut into thin strips · 6 Each
Kroger® Soft Traditional White Corn Tortillas
20%
Details
yellow onion, diced · 1 Each
Kroger® Yellow Onion 3 lb Bag
17%
Details
tomato paste · 2 Tablespoon
Kroger® Tomato Paste
17%
Details
chili powder · 1 Tablespoon
Kroger® Chili Powder Shaker
7%
Details
ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
vegetable oil · 2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
Details
kosher salt · 1 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- corn tortillas-6 each
- vegetable broth-4 cups
- yellow onion-1 each
- garlic-3 cloves
- frozen corn-1 1/2 cups
- canned diced tomatoes-1 can
- vegetable oil-2 tablespoons
- canned black beans-1 can
- tomato paste-2 tablespoons
- chili powder-1 tablespoon
- ground cumin-1 teaspoon
- kosher salt-1 teaspoon
Cut the tortillas, dice the onion, mince the garlic, and rinse and drain the black beans before cooking.
Keep your fingers tucked and the knife blade angled away from your hands while cutting.
Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add the tortilla strips and cook for 4 to 6 minutes, stirring often, until crisp and lightly golden; transfer to a paper towel-lined plate.
Use caution when frying tortilla strips, as hot oil can splatter.
Add the remaining 1 tablespoon vegetable oil to the pot. Cook the yellow onion for 4 to 5 minutes until softened, then stir in the garlic for 30 seconds.
Stir in the tomato paste, chili powder, and ground cumin. Cook for 1 minute until the mixture smells toasty and fragrant.
Add the canned diced tomatoes, vegetable broth, black beans, frozen corn, and kosher salt. Stir well and bring to a gentle boil.
Keep pot handles turned inward to help prevent spills of hot soup.
Reduce the heat and simmer for 15 minutes until the soup is hot, slightly thickened, and the flavors are blended.
Ladle the soup into bowls and top with the crisp tortilla strips just before serving.
Let the soup cool slightly before tasting to avoid burns.
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