Vegetable Tortilla Soup

By Ham El-Waylly

Updated Feb. 16, 2024

Vegetable Tortilla Soup
Armando Rafael for The New York Times. Food Stylist: Mariana Velásquez.
Total Time
40 minutes
Rating
4(1,116)
Comments
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This vegetarian spin on tortilla soup gets its savory flavor from deeply caramelized cabbage, which brings sweetness, bitterness and earthiness. It uses tortillas in two ways: Pulverized tortilla chips add body and a delightful undercurrent of nutty flavor. (Grinding the tortilla finely ensures that it integrates into the soup without needing a final blend.) They are also sprinkled on top, adding a satisfying crunch while echoing the soup’s corn flavor. Treat this recipe as a template, and add whatever other vegetables you may have. As with other tortilla soups, the final garnishes are key to balancing the complex flavors. Don’t skimp on the lime, as its bracing acidity lifts all of the elements. 

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Ingredients

Yield:4 to 6 servings 

    For the Soup

    • 3tablespoons neutral oil, like grapeseed
    • 1small purple cabbage, halved, cored and finely shredded
    • Salt and black pepper 
    • 1large sweet potato, peeled and cut into ½-inch cubes
    • 1medium yellow onion, finely chopped 
    • 6garlic cloves, finely chopped 
    • ½packed cup tortilla chips, finely ground in a spice grinder or blender
    • 2cups tomato purée
    • 3canned chipotles in adobo, finely chopped 
    • 1(15-ounce) can pinto beans, drained 

    For Serving

    • Lightly crushed tortilla chips, diced avocado, vegan sour cream or yogurt, chopped cilantro and yellow onion, lime wedges
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oil in a large, heavy-bottomed pot over high. Add the cabbage, season with a large pinch of salt and cook, occasionally stirring, until softened, lightly charred in spots and smelling smoky, about 10 minutes. Add the sweet potato, onion, garlic and another pinch of salt and cook, stirring frequently, until the onion and garlic have softened, about 5 minutes.

  2. Step 2

    Stir in the tortilla chips. Add the tomato purée and chipotles and bring to a simmer.

  3. Step 3

    Add 5 cups of water and another large pinch of salt; bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the soup is thickened and the sweet potatoes are cooked through, about 15 minutes.

  4. Step 4

    Stir in the pinto beans; season to taste with salt and pepper.

  5. Step 5

    Divide soup among bowls and serve with desired toppings.

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Ratings

4 out of 5
1,116 user ratings
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Comments

Christine

Very successful with friends and family! I was a little worried after I finished making the soup, but all of the go-withs brought it up to company level. Do not skimp on lime is spot on advice. I put avocado chunks, lime, shredded cheese and additional chips on the table for folks to add as they wished. Chipotle in adobo is pretty powerful, so I found two, not three, plenty spicy.

Michael

It's three "canned" peppers, not three cans.

Patti E

Is anyone else missing the lovely taste of cumin in this soup? I m going to try adding it to my next bowl.

Emile

Would only add 1-2 cans chipotle’s and increase the tomato purée. Delicious soup and enjoyed sharing it with family.

M

Very satisfying, added a little bit of vegetarian Better than Bullion to pump up the flavor a little.

Emile

While three cans of adobe were fine for my friend and me, Others may find it too spicy. I still enjoyed it.

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