This vegetarian tortilla soup recipe has been a staff favorite for over a decade.  I tend to add a little more cumin and pepper than the recipe calls for because these spices are what gives it that special flavor that everyone loves.

Vegetarian Tortilla Soup


  • 2 tablespoons vegetable oil
  • 1 pound frozen pepper and onion stir fry mix
  • 2 tablespoons minced garlic
  • 3 tablespoons ground cumin
  • 28 ounces crushed tomatoes
  • 4 ounces chopped green chile peppers
  • 24 ounces vegetable broth
  • 1 teaspoon salt
  • 2 tablespoons black pepper
  • 11 ounces whole kernel corn
  • 12 ounces tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 avocado, diced


Heat oil in a large pot over medium heat. Stir in the pepper and online stir fry mix, garlic and cumin. Cook for 5 minutes until vegetables are tender. Stir in the tomatoes and chile peppers.  Pour in the broth. Add salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.

Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Vegetarian Tortilla Soup