This Mexican veggie tortilla soup is warm, layered, and deeply comforting without being heavy. A tomato-based broth gently simmers with vegetables, building flavor slowly and naturally. Corn and beans make it hearty, while tortillas add that familiar, grounding touch. It’s the kind of soup that fills the kitchen with warmth and invites you to slow down. Simple ingredients come together in one pot with ease. Bright, nourishing, and perfect for everyday meals.
Mexican Veggie Tortilla Soup
Mexican veggie tortilla soup with vegetables, beans, and tortillas simmered in a flavorful tomato broth.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, bell pepper, and zucchini and cook for 3-4 minutes.
- Add cumin, smoked paprika, salt, and pepper and stir well.
- Add diced tomatoes and vegetable broth. Bring to a simmer.
- Stir in corn and black beans and cook for 20 minutes.
- Add tortilla strips and simmer for 5 minutes more until slightly softened.
- Taste and adjust seasoning before serving.
Nutrition
Notes
Garnish with avocado or cilantro if desired.
Use baked tortilla strips for extra texture if preferred.
Keeps well refrigerated for up to 3 days.