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


Recipe Summary

30 mins
50 mins


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

1 2/3 cups
412 calories; protein 13.5g; carbohydrates 45g; dietary fiber 11.7g; sugars 9.4g; fat 21.6g; saturated fat 3.8g; cholesterol 9.8mg; vitamin a iu 14694.4IU; vitamin c 65.9mg; folate 45.4mcg; calcium 187.1mg; iron 3.4mg; magnesium 113.2mg; potassium 1035.3mg; sodium 623.6mg.