This easy tortilla soup is a satisfying vegetarian riff on the classic dish. Make this a vegan tortilla soup by using vegetable broth and omitting the queso fresco topping. Source: Diabetic Living Magazine, Winter 2020

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add tortilla strips and cook, stirring occasionally, until golden brown and crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Sprinkle with 1/4 tsp. salt.

  • Add poblano, onion, chili powder, and the remaining 1/2 teaspoon salt to the pot. Cook, stirring, until the vegetables are beginning to soften, about 2 minutes. Stir in broth, sweet potatoes, tomatoes (with their juice), and beans. Bring to a simmer. Cover and simmer, stirring occasionally, until the sweet potatoes have softened, about 20 minutes.

  • Stir lime juice into the soup. Ladle into 6 bowls and top each serving with radish slices, pepitas, queso fresco, avocado, and the tortilla strips.


Tip: Look for queso fresco, a mild Mexican cheese, in the dairy section of your grocery store, or use feta cheese in its place.

Nutrition Facts

412 calories; total fat 21.6g 33% DV; saturated fat 3.8g; cholesterol 10mg 3% DV; sodium 624mg 25% DV; potassium 1035mg 29% DV; carbohydrates 45g 15% DV; fiber 11.7g 47% DV; sugar 9g; protein 13.5g 27% DV; exchange other carbs 3; vitamin a iu 14694IU; vitamin c 66mg; folate 45mcg; calcium 187mg; iron 3mg; magnesium 113mg.