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Vegetarian Tortilla Soup Recipe

SERVES 4-6 | FINISH IN 50 minutes

Vegetarian Tortilla Soup is a veggie-ful dish with a kick! With jalapeño, chili powder, and Red Sriracha, your taste buds will be happily on fire. Serve with tortilla chips, avocado, and sour cream for a beautifully balanced dish.

  • 2 tbsp. Olive Oil 
  • 1 Yellow Onion, diced
  • 1 Jalapeño, finely minced
  • 1 c. Fire Roasted Corn (frozen)
  • 2 tbsp. Tomato Paste
  • 1 tsp. Chili Powder
  • ½ tsp. Garlic Powder
  • 1 tsp. Cumin
  • Salt, to taste
  • 2 tbsp. Sky Valley Red Sriracha + more for topping
  • 2 15-oz. cans Fire Roasted Diced Tomatoes
  • 4 c. Vegetable Broth
  • 2 15-oz. cans Kidney, Pinto or Black Beans, drained and rinsed
  • For garnish: tortilla chips, avocado, sour cream, more Sky Valley Hot Sauce
Products you'll need
  1. Heat olive oil in a stock pot over medium heat. Add onion and jalapeño and sauté for 5-7 minutes.
  2. Add corn, tomato paste, chili powder, garlic powder, cumin, salt and hot sauce. Stir well, then add diced tomatoes, broth and beans. Stir, bring to a boil, then reduce heat to low and simmer for 25-30 minutes.
  3. Garnish with tortilla chips, avocado, sour cream and more Sky Valley Red Sriracha.

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