Authentic Spicy Creamy Vegetarian Tortilla Soup

There are many stories out there about the history of tortilla soup, but the majority of information leads me to believe it originates from Mexico City, or central Mexico.

Authentic Spicy Creamy Vegetarian Tortilla Soup -

Although I was born in California, I actually had my first tortilla soup in Buenos Aires, Argentina. I fell in love with its hearty flavor, and became an instant fan.

Now I live in Mexico, and of course it is everywhere. Though I have not found a vegetarian version yet, so I have to make it at home.

But it’s very simple! All one has to do is use vegetable broth instead of chicken.

Recipes vary, and I have tried to use a relatively common one here, but with a little more chili added while cooking, to make it a little spicier.

At the local Mexican food fair in my neighborhood, I purchased some homemade garlic and chili de árbol salsa in oil, and the combination of the two is amazing – I use it in everything.

In case you can’t find it pre-made, I have included a recipe to make a similar version of this below, given to me by a friend from my hometown of Ojai, California. Ruben’s family owned some wonderful Mexican restaurants where I enjoyed eating for years, and made good friends.

It was actually my friend’s idea, when I told him I was making this soup, to add this chili. And then I realized I had just purchased the salsa!

Thank you Ruben for your help, and thank you and your family for all the years of delicious Mexican food, friendship, and kindness.

For me, I like to add all the garnishes. And I usually eat the soup on its own, or sometimes with a Caesar salad – which is also Mexican! (This might surprise you, I know!)

I love my food hot and spicy, so I add the fresh chilies on top, as well as everything else. But if you are not sure what your guests like, just put the garnishes out separately on the table, and let them add what they want.

Or, at least just put the chilies on the table, and let guests add them as they wish (or not at all – I think they’re missing out, but I know everybody doesn’t like their food spicy).

The recipe serves 2 to 4, depending on if want to use it as a side or main dish. But this soup is very hearty, and it can be eaten as a main dish very easily.

Craving more Mexican-influenced vegetarian recipes? Give our hearty and flavorful vegetarian burrito bowl a try!

Authentic Spicy Creamy Vegetarian Tortilla Soup -
Authentic Spicy Creamy Vegetarian Tortilla Soup
Votes: 2
Rating: 5
Rate this recipe!
Print Recipe
Authentic Spicy Creamy Vegetarian Tortilla Soup -
Authentic Spicy Creamy Vegetarian Tortilla Soup
Votes: 2
Rating: 5
Rate this recipe!
Print Recipe
  • 1 small yellow onion cut into 6 wedge sized pieces
  • 3 large cloves of garlic do not peel
  • 2 medium sized whole jalapeño chili pepper for cooking the other for topping
  • 1 tablespoon prepared garlic and chili de árbol salsa in oil with various spices and seeds depending on the brand if you cannot find this instructions are below on how to prepare it yourself or something similar. This will add a beautiful red tint to the soup and cooking it with the tortillas inside will add creaminess, which makes this recipe a little spicier and different than the more traditional thinner broth only base of the chicken tortilla soup.
  • Olive oil and Extra virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • 1 12 oz can fire roasted tomatoes diced or you can take 5 roma tomatoes and roast them along with the onions and peel the skin off after they cool
  • 1/4 teaspoon dried cumin
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon agave syrup
  • 1 teaspoon sherry vinegar
  • 3 cups organic vegetable broth
  • 4 corn tortillas chopped and save a fifth for a crispy topping if you cannot purchase the tortilla strips already fried and prepared by the bag full (just as delicious)
  • The juice of 1 lime look for the large and soft limes that have a lot of juice
Tortilla Soup Base
  1. Preheat oven to 350 degrees.
  2. Spray a large baking sheet with non-stick cooking spray.
  3. Spread out the onion slices, jalapeno chili pepper, garlic cloves and toss with olive oil, salt and pepper.
  4. Roast for about 20-30 minutes or until the edges of the onions blacken and start to caramelize, mixing them about half way through to cook thoroughly on all sides.
  5. Garlic burns easily so remove them after about 5 minutes.
  6. Remove the jalapeno chili pepper when the skin is black and full of blisters.
  7. Place the roasted jalapeno in a small glass bowl covered tightly with plastic wrap.
  8. Let it cool until you can comfortably peel the skin off. Cut the pepper in half with and with a fork and knife remove the stem and seeds. Leave a few seeds if you like it hot as the heat is in the seeds. Do not touch the seeds with your hands and then touch your eyes, face or mouth
  9. In a medium pot, heat a few dashes of olive oil wait for it to get hot
  10. Add peeled garlic cloves, onions, garlic (remove the paper like film on the outside of the clove), jalapeno, oregano, tomatoes, chile powder, cumin and a splash of agave with a little sea salt and freshly ground pepper.
  11. Cook for 4-5 minutes until the tomatoes start to bubble and sizzle.
  12. Add a splash of sherry vinegar, stir, and cook for about 30 seconds more.
  13. Add the vegetable broth that you already heated and prepared (cook the broth along with árbol salsa) along with the chopped tortilla pieces, reduce heat and let simmer for about 20-30 minutes more. Remove from heat and let cool until warm.
  14. Transfer all ingredients to a food processor and puree.
  15. Taste and adjust the seasonings if needed adding a squeeze of fresh lime juice.
  16. Serve with an extra drizzle of extra virgin olive oil on top of each serving along with the other toppings or put the toppings to the side and let your guests chose which ones they prefer.
Árbol salsa from scratch
  1. Purchase dried árbol chilis. The ones from New Mexico tend to be hotter. You can even use the small dried Japanese chilis if you cannot find the others but be warned, they are even hotter so use less or take out more seeds.
  2. Remove 5 from the clear package they usually are sold in and remove the seeds. Leave a few seeds if you really like your soup spicy and hot In a sauce boil some water and add the chilis, boil them until soft.
  3. Break off the stems.
  4. Place boiled chilies into a food processor and puree them
  5. Place boiled chilis into a food processor and puree them After they are pureed pour the sauce through a metal strainer before putting the sauce into the pot. This will insure a smooth and silky sauce without any unwanted particles in it.
    Authentic Spicy Creamy Vegetarian Tortilla Soup -
Recipe Notes

Optional Toppings (Garnishes)

  • 4 tablespoons of panela cheese cut into small cubes. If you can’t find this type of Mexican cheese substitute with crumbled feta.
  • Avocado slices, sliced thinly, about 6 slices per bowl
  • Cut avocado in fourths and then remove the skin from the fourths and cut lengthwise into thin slices
  • Extra virgin olive oil
  • Fresh cilantro, finely chopped, about 4 tablespoons
  • Fresh jalapeño, sliced thinly
  • 2-4 Lime wedges, to put on the side and squeeze in the amount you like
  • Oven or pan fried corn tortilla strips from the bag, if not slice the fifth tortilla in thin strips, toss with olive oil and sea salt and bake it in the over until crispy or pan fry. You can always make two of these if you want more



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About Lori Jo Hendrix

Lori was born in southern California and currently resides in Mexico. She is an actress and model who also writes in the fields of nutrition, wellness, and cuisine. Her passions include working as a volunteer with various groups in the rescue and rehabilitation of orphaned and injured animals.

92 thoughts on “Authentic Spicy Creamy Vegetarian Tortilla Soup”

  1. I never had Mexican soup, but from the stews and chilis I had, I would be ready to say that Mexican makes for a very nice comfort food in the winter! And I like how authentic your recipe looks, especially with all those special ingredients that you teach us to do ourselves.

    • Hi crayonelle,

      You know, I never gave much thought to Mexican soup either, did not try it although seeing it on the menu for years and finally did and wow, it is now one of my favorite soups.

      Thank you for liking my recipe.


      Lori H.

  2. Wow this looks so yummy! I find that sometimes my chill’s turn into soup, so would be great to actually try making it a soup for a change! I am unsure if I will be able to get Arbol Chills but it should still taste great with regular salsa. Another great recipe to try thank you very much.

    • If you gave me a choice between chili and soup, I would pick chili every time! The heartiness and flavour intensity that you get from a chili just can’t really be competed with. This recipe seems like it’d be quite flavourful, but the depth provided by all the spices and seasonings in a proper chili really are out of this world.

    • Hi nonsiccus,

      I too am a chili lover, love them on everything or at least a spice chili sauce or salsa.

      Please let me know how you like it when you try it. A chili lovers paradise!


      Lori H.

    • Hi Kittyworker,

      Yes it is yummy and don’t worry if you can’t get any certain type of chili, if you can’t just get the common small red chilis, but use a little less as they are very hot. Salsa will not taste quite the same and may water down the soup too much.


      Lori H.

  3. A vegetarian I ‘m always on the look out for new soups that aren’t too heavy and this looks like a good one to try I do like salsa although I have not tried it myself and imagine any left over soup would become a good sauce for noodles or pasta afterwards.

    • Hi Bella,

      Yes made with vegetable broth instead of chicken makes this the perfect vegetarian recipe. I never thought of trying it later as a sauce on noodles. Thanks for the suggestion! And I agree, this soup is neither too light or too heavy.


      Lori H.

  4. I didn’t even have to read this post right away because I saw the picture of the soup and fell in love. It looks so healthy and delicious. I could seriously live off of rice and soup I think. It doesn’t look to difficult to make either.

    • Hi WorkAtHomeGal,

      Hahaha, thank you very much! Yes, rice and soup and amazing and food staples if well made. I am very happy you love the recipe, let us know how it turns out.


      Lori H.

  5. This looks delicious! I’m a baby when it comes to spice, so I would dial it back to almost none to start off. I’d probably add a few handfuls of either fresh green or red peppers or maybe some roasted red peppers. It may not be authentic, but I think adding some greens like kale would be a great addition too.

    • Hi zeedame,

      Yes that would work fine but don’t forget the seeds are the hot part, if you put gloves on and remove the seeds and the white vein in the center after slicing the chili open you will remove the heat. But red or green peppers would also be tasty or a combo of both. No recipe needs to be authentic, embellishing is fun and a good way to learn new things. What matters is that you love what you re preparing and eating.


      Lori H.

  6. Looks amazing! I’m adding it to our weekly line up. We’ve been trying to incorporate more vegetarian meals into our diet, and with this cold snap the spice will be perfect! Thanks for sharing!

    • Hi Nichole W.,

      Thank you! I am so excited you are adding it to your weekly line up. This is the perfect and satisfying way to add vegetarian meals to your menu, nobody will miss meat in this dish, guaranteed.



      Lori H.

  7. Thank you so much for sharing this! I couldn’t have come across this recipe at a better time. Recently, I have been put on a diet by my therapist. It’s basically a vegetarian diet but I am allowed to have some meat like chicken or turkey. However, I decided for myself to cut out meat entirely and it has been incredibly difficult! It’s been really hard finding recipes that I actually enjoy. Much of what I find are typically bland but I am determined to stick to this diet. I absolutely love tortilla soup so I very excited to try this recipe!

    • Hi MLNewkirk,

      Congratulations on your decision to embark on a healthier diet! With the right recipes it should not be too difficult. They say it only takes two weeks to break a habit so if you can eat delicious vegetarian dishes for two weeks it should be fairly easy from then on. Good luck! You can do it!


      Lori H.

  8. I had a meat version of this (given, not very authentic) while visiting Peurto Vallarta in one of the all-inclusive resorts. One thing I enjoyed about it was adding some fresh tortilla chips in to it and digging in. The additional texture profile provided by the crunchy chips really made a nice impact from the otherwise soupy consistency.

    • Hi nonsiccus,

      This recipe should not be too soupy because of the dissolved tortillas inside but yes adding the crunchy tortilla strips does add something special as well as the cool and creamy avocado and spicy chilies and then topping it off with mexican or sour cream, yummy!


      Lori H.

  9. I am a vegan who loves Mexican food, so this recipe is very appealing to me. I like the way it starts, with the roasting; that is a good sign of flavor. I admit, I can’t handle real hot and spicy, but a bit of hot spice just really enhances the food I eat. It seems like this soup is going to be comforting as well as delicious. I love that it is pureed, as I often puree a portion of my beans, and it gives such a nice texture and blends the flavors. Thanks for sharing!

    • Hi aphil,

      You are correct, without the cream this is a perfect vegan dish. If you can’t handle it too hot just remove the seeds from the chilies 😉 Well most of them and leave a few to give it just the slight kick you like.

      Pureed dishes and soups are delicious and with a nice texture, texture is so important and often forgotten.


      Lori H.

  10. Am abit rigid about adding chilli anywhere near my food or soup or anything that is going to my mouth, although i must say that presentation right there has my heart and stomach-locked and tempted and at the throw of the hat, my rigidity might just melt away and i find myself caving in 😉

    • Hi dianethare,

      Why not try it with chilies but removing all the seeds and the white veins inside the chili after slicing them in half? That should take the heat out or do it to all and then just add a few seeds if you want a challenge. You can slowly build up the heat as you get used to it.

      The seeds are what makes the chilies hot, not the skin, which is actually sweet. Just be careful not to touch the seeds with your hands, use a knife to remove them.


      Lori H.

      • Wow, i never pictured it that way, i always thought the whole chili bulb was hot, hmm…awesome idea, to be implemented tomorrow…to be on the safe side, i’ll have a glass of yoghurt by my side 🙂 Thank you for the golden nugget of wisdom there…i appreciate 🙂

        • Your welcome dianethare! Actually, to me the chili skin without the seeds or the white pulpy part reminds me of bell pepper.

  11. Tortilla soup is one of my favorite comfort foods. It is just about the perfect food as far as I’m concerned. 🙂
    I am glad to see this vegetarian variation on the traditional recipe. It is always nice to have a healthier and lighter option.

    • Hi Nids,

      Well thank you very much! I hope you enjoy making it. It’s so delicious that one does not need the chicken at all for flavor and the vegetable broth is delicious. The vegetarian version definitely is not lacking in flavor. This is a very satisfying soup.


      Lori H.

  12. Soups are one of my favourite things to throw together in the slow cooker on a cold winter day! I find I can never have enough soup recipes in my collection, and this one is the perfect addition! It sounds absolutely delicious and actually when I am done this post I am going to run to the store and get the ingredients to try tonight! I am so excited!

    • Hi megankl,

      I agree, soups on a cold winter day are so satisfying and this recipe is hearty as well and the spiciness of it warms you up even more. So did you make it yet?


      Lori H.

  13. Oh, my! This recipe looks absolutely delicious! I am not really a fan of soup as I find them a tad bit dull to eat. I think this is a soup I would enjoy to cook or eat. While tortilla itself is already delicious, I am loving the garnish ideas here! Will definitely make this soup with feta cheese. I think feta’s cool and smooth flavour would contrast brilliantly with the spiciness of the soup….mmmm I am making myself hungry already!

    • Hi lemoncamelia,

      I agree, I am not a big fan of soups that are not hearty and full of flavor either. Yes, garnishes are fun and really make a dish flavorful. Feta cheese is delicious and you are making me hungry now!



      Lori H.

  14. Well, I’ve found what I’m making for dinner tonight! Tortilla soup is magnificent, so hearty and bursting with every flavor imaginable. I’ve never had the vegetarian variety, and this looks like a great way to try it. There’s definitely enough ingredients to make up for the lack of meat. I’ll take your suggestion and add avocados to make it a little more filling, and serve it right up.

    • Hi jakecarlo,

      Great! I am so happy you are going to try the vegetarian version. I promise you won’t miss the chicken and yes the avocados add a nice creamy, cool and yet filling addition.

      Buen provecho!


      Lori H.

  15. This recipe looks really good! I think I will pair it with some bread and sour cream to counter the spicyness a little. I always love sour cream on my tortillas so I think it will work well with this!

    • Hi the_queen_n00b,

      Thank you! Yes, crusty bread or fresh tortillas and sour cream will be perfect!



      Lori H.

  16. Gosh, this looks so good. My mother is on a vegan diet for her health, and I eat in solidarity with her (except for bacon, I can never say no to bacon) 9 times out of ten, so I’m always looking for new and interesting recipes I can show her. We’re huge fans of Mexican food (ey, fellow Californian!), but where we live right now there aren’t a whole lot of places that DO Mexican food. It’s an East Coast thing, I suppose. So we have to cook most of it ourselves.

    But yes, this looks absolutely delicious, and I’m definitely going to email my mother this recipe.

    • Hi moorishflower,

      If you leave out the cheese or cream this is a delicious and easy to make vegan dish. I am sure your Mom will love it and not being in California at the moment, this will be a very special treat!


      Lori H.

  17. Tortilla soup is AMAZING. One of my favorites to make whenever it’s snowing outside. Will definitely try out this recipe

    • Hi queenbellevue,

      Thank you and please let us know how it turns out for you and what particular garnishes you used and enjoyed.


      Lori H.

  18. This one pulled me in with my two favourite words combined: Vegetarian Soup. Why? I love a warm soup during this time of the year & I love when it is solidly based in vegetables. It only reinforces its value.

    • Hi JoanMcWench,

      It’s nice to see another vegetarian soup fan! The heartiness of the soup as well as the spicy chillies will only accent it’s comfort food and warming effects it as in cold weather. Enjoy!


      Lori H.

      • My goodness, Lori. After reading your bio, I’m wondering how you find time to eat, much less cook. 🙂

        The soup really does look and sound delicious. I think my husband might enjoy this, and I’ve been looking for some new and interesting dishes to add to my menu. He likes spicy too, so this sounds like a very good option. Thanks!

        • Hi Zyni,

          Why thank you for the compliment! Always time for food I say!

          Let us know how your husband likes it, it’s always nice to get feedback, ideas and suggestions. I do think this is a good hearty soup. Especially with all the garnishes. Some men are just not into soup but this one is really special.



          Lori H.

  19. I’m not much of a cook (I tend to burn food too easily), but I love food! This is why I am always looking for unique & simple recipes to try. I’ve always been a fan of Ethnic foods & this looks absolutely mouth-watering good. I cannot wait to make this at home. I wonder if it would go well with angel hair pasta or rice noodles…

    • Hi Cmadotta,

      This is very easy to make and not very easy to burn, so go for it! I would serve it with something that is also Mexican to compliment the flavor such as my Caesar salad recipe. This would also be great with fajitas. Vegetarian fajitas would be very easy to make and also go great with fresh, warm tortillas. If you like I can post a recipe for that.


      Lori H.

  20. I love Mexican food and I’ve never heard of Tortilla soup before. That might be a sign that I should try and make it then. Thanks for the detailed recipes, as always. I never tire of trying out your dishes and I’ve had my kitchen fully stocked since I discovered this website.

    • Hi TommyVercetti,

      Why thank you! I think there are a lot of Mexican dishes we don’t really think of when we think of Mexican food, that is why I have found living in Mexico to be such a surprise. One thing that surprised me was the use of potatoes in things such as what we would call a taco. I am happy to hear you are enjoying our recipes!


      Lori H.

  21. I saw this and wanted to cry. Why? Because I love Tortilla soup, but I have GERD and there is no way I could pull this one off. And somehow, I don’t think it would be quite the same without the spiciness. 🙁

    • Hi torreyy,

      I think you should go ahead and try it without the spicy ingredients that bother you. The avocado and all the rest of the toppings will add flavor enough, especially the cilantro. Go for it!

      Lori H.

  22. Genuine Mexican cooking is not something you find in my country. I am a lover of spicy foods and food that is natural and fresh. This recipe looks like really delicious Mexican home cooking at its best and I would be really happy to try it out. I am going to try making this from scratch.

  23. Hi oraclemay,

    The ingredients here in Mexico are very fresh and flavorful. Making this dish from scratch with fresh organic ingredients is definitely worth it. I am glad you like the recipe, enjoy!


    Lori Jo

  24. I’ve had tortilla soup before and I love it. So I especially appreciate finding a vegetarian recipe. I’m not sure how easy it is to find arbor chills here, but I’ll have to keep an eye out. This looks likes a delicious, deceptively simple recipe to get you through some cold nights!

    • Hi LeopardJones,

      I am happy you are happy to find the vegetarian version. You can replace arbor chilis with Cayenne peppers. Yes, this is the perfect cold night treat! A true warming comfort food.


  25. This sounds like a nice hearty and healthy soup. I’ve never had a tortilla soup like this, since I’m used to the thinner type with chicken in it, but they both sound delicious to me. I think I would pair this with a nice salad, or some crusty bread, for a filling meal.

    • Hi Diane Lane,

      Try it with my Caesar salad recipe and some nice, fresh warm tortillas on the side 🙂


  26. Wow! This sounds delicious! I love this kind soup, but I became a vegetarian three years ago and I’ve never seen a version without chicken before. The most intriguing part of the dish is your homemade salsa. I’m really looking forward to trying this dish out in wintertime.

  27. I’m really wanting to try this one. I’ve eaten jalapeño peppers but I just started adding them to things at home. The sherry vinegar I would have to get and I bet that this really makes the flavor. I’m thinking this is going to be good hot or cold too. Today I was planning on doing a carrot soup, but I think I may have changed my mind after seeing this.

  28. Hi Love2eat,

    I have never tried this cold, let me know how it is. I too love carrot soup, have you tried it with ginger? That would be a good idea for my next recipe publication, thanks! Aside from carrot and ginger soup being delicious it has many health properties as well.

  29. This soup does look warm and hearty. I am glad you were able to make a vegetarian version since I know some people who don’t eat meat.

  30. Hi Jasmine2015,

    And that is is! Me too! Even if you do eat meat try this version anyway for yourself, I promise you will enjoy it as much as the non-vegetarian versions. Let me know.


  31. This is a good one. Kind of interesting because it is a soup. I seriously thought it was chili when I looked at it. Definitely want to dip something in this one. Maybe like a flour tortilla would be seriously good with this one.

  32. Hi Love2eat,

    Thank you! It is a very heart soup so in a way it is similar to chili but packed with a lot more various flavors. A warm flour or corn tortilla would be perfect for dipping into this. Enjoy!

  33. The soup looks good, but what looks even better are the crackers sitting next to the soup. I bet the soup makes an incredible dip! Mmm

  34. Hi harpazo22,

    I think a dip should be thick but this soup certainly is wonderful for dipping things such as warm tortillas or crackers inside for sure!

  35. This honestly looks soo amazing. I’ve never had tortilla soup, but I’m a big fan of chili and this definitely looks like something I’d love to try, I have to add this to my recipes list and pick up the ingredients next time I’m out grocery shopping. This seems soo perfect for fall too.

  36. Hi Lori Jo! What a delight to run across this awesome Chili recipe. I love anything with peppers and spice. I will add this to my Chili collection. It will be a hit, no doubt, at my house. Especially in this Autumn season. The crisp cool nights just call out for a bowl of creamy Chili goodness. Especially with a spoon of sour cream. I like to take a soft tortilla and roll it up and dunk it right into the bowl of Chili. And the addition of chopped onions and avocado makes it even more delicious. Thanks for sharing this great recipe!

    • Hi SusieQ,

      Thank you! No chili collection is complete without it! I love the creaminess combined with the chili as well and then the squeeze of lime juice. The mix of flavors and textures is truly divine! And dipping tortillas or crackers is a must.

      You are welcome! And thank you for your enthusiasm.

  37. I’ve never had a soup like this. I haven’t even seen it anywhere! I guess I will have to make it and see how it tastes like! Thanks for the recipe, I love getting to know recipes of food that I never heard about!

    • Hi Heda,

      Really? Wow! By all means you have to make it!

      Your welcome and enjoy your new recipe, I always love it when I get to try something delicious for the very first time. Sort of like the first kiss 😉 I never forget my first time.

  38. I’ve never had tortilla soup – it sounds like an interesting texture by adding the con chips and I would never have thought myself! having said that, I love corn chips and spicy food so this has g to be tried – and vegetarian means my daughter can also eat it.

    I like the idea of adding some avoid strips on top – makes it like nachos in liquid form!

    And yes I was surprised to read that Caesar salad is from Mexico

    • Hi LoveSantaAu,

      Hehehe, I like your sense of humor. From what you said I am sure you are going to love this and have fun making it. Please report back and let us know!

  39. I’m so excited to try this! While I love a good chicken tortilla soup, it is nice to have a decent recipe for a veggie option for a change. I wonder if I can find that arbol salsa of a good quality in the states. My goal is to try cuisine from all over the world in my own kitchen, but so many ingredients can only be found in tiny Mexican or Asian markets… but whatever, going to those markets is fun anyways. Thanks for the recipe!

    • Hi alexfranks,

      I have found that I can find special ingredients in the local China Town super markets, even if they are ingredients for foods other than Chinese or Mexican. I am sure you can find it. Do you have a Mexican neighborhood near? I bet they would have it. I love going to ethnic super markets as well but, I always end up spending way to much, hahaha.

  40. I’m no fan of cold soup, but this does sound very enticing. I would probably present this as a dip, rather than a soup, with some type of chip or bread stick. I think it could even be drizzled over chicken or a salad. It would also be tasty drizzled over grilled cheese. In the UK we call it cheese on toast, and it’s not a toasted sandwich, but we toast the bread, then cover it with thin slices of cheese and toast that until the cheese bubbles.

    • Hi ukfoodiegirl,

      This soup is served hot! I think it is not thick enough to use as a dip but dipping warm tortillas into it would be delicious and it has enough toppings to not actually require something to dip into it but by all means, dip away as well as use all the toppings.

      Hmmmm, I have not tried your other suggestions. I would recommend trying the original first although I do encourage experimenting.

      Have fun!

  41. This soup makes me realize I haven’t made any in a while and it’s just about time I remedied that. I’ve been thinking of trying new kinds anyway and this one really catches the eye. I too like my foods somewhat spicy, so this is perfect for me. It looks delicious, is nutritious as well and very filling. All of those things are perfect for a soup lover, vegetarian or not.

    • Hi Novelangel,

      You know what? Same here and I have no excuses, all the ingredients fresh and right at my fingertips. Although it is Summer that means rainy season, I love to cook soups on rainy nights. Lets get cooking!

  42. Wow, just reading this Spicy Creamy Vegetarian Tortilla Soup article made me hungry, it is forever so tantalizing!

  43. This soup looks delicious. I went searching through the site for some more vegetarian recipes after stumbling on the sweet potato cake one the other day. The picture of this looked so delicious I had to read more and now that I have I am going to have to make my own batch. Sounds great!

  44. Hi ally79,

    I am glad you like the recipe! Have you made it yet? If not you are going to love it. Such a nice vegetarian treat!

  45. This soup looks yummy and reminds me of the Moroccan harira soup. I will have to try it and let you know how I like it. Thanks for sharing!

    • Hi sahara1981,

      Thank you! I have never tried the harira soup. Looks like I have to try it! Let us know how our tortilla soup recipe turns out for you. 🙂

  46. This soup really does look good. I have always loved vegetable soups, and I can’t wait to try this out. I like the idea of dipping tortillas and having a caesar salad on the side. I can just smell all those wonderful aromas and taste the flavors already. Thanks for the recipe.

  47. My family and I have been trying to incorporate more vegetarian dishes into our diet in an effort to lead a more healthy lifestyle, and this is a perfect recipe to add to our weekly menu. Thank you for sharing it. It really will go down well with tortillas and salad. It looks really hearty and flavorful.

  48. Hi MsTc,

    Congratulations on eating less meat! This is satisfaction guaranteed in the hearty and flavorful department and a sure hit with your whole family. I hope you make it once a week 😉

    You are welcome!

  49. I just love my soups. And this recipe looks divine. I can appreciate just how much flavor is in it just from the list of ingredients. I’m sure my family will love this one as well, although they are not as enthusiastic about soups as I am.

  50. This soup looks amazing. I have not tried this particular recipe before but I am a huge fan of Mexican soups. The ingredients look great and it looks like it might be a prett healthy meal. I think it should be pretty easy to make too. Overall great dish.

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