When the cold days arrive, all we want is to tuck ourselves in a blanket, get cozy in our bed, and enjoy some comfort in a bowl. This ultimate Mexican Tortilla soup is so satisfying and filling that you would want to make it repeatedly. It is a high-protein vegetarian recipe with the goodness of sweet potato, pumpkin, sweetcorns, quinoa, and kidney beans. Best of all – it is a ONE-POT dish. Wuhooo.
This soup is wholesome, nutritious, and gives you warmth. It is loaded with vegetables, spices, beans, and grains which makes it quite filling and fulfilling too. It even helps in boosting our immunity and fight infections in this changing weather.
Make it! Slurp it! Bite it!
What is Mexican Tortilla Soup?
Mexican Tortilla Soup is one of the most popular and most loved dishes in Mexico. It is not just filling but also very satisfying. It is a traditional Mexican soup recipe that consists of fried corn tortilla pieces submerged in tomato, ginger, and garlic broth. This soup contains meat and in the vegetarian recipe, mixed seasonal vegetables go really well. You can even add kidney beans, cannellini beans, and chickpeas for some plant-based protein. It is usually topped with sour cream, crispy tortilla pieces, jalapeno, and avocado while serving. It makes a delicious and hearty bowl.
This soup will make you happy. Nothing quite like it, to warm you up to your core. I even added a good amount of sweet potato and pumpkin because they are in season and taste very good in this recipe. It tastes the best with some seasoned and freshly baked corn or flour tortilla. Perfect combination. Crispy, sweet, sour, and spicy – I bet after having this in cold winters, you will have a happy mood and a good night’s sleep (if consumed in dinner).
What is vegetable broth?
Vegetable broth is also known as vegetable stock. It is a vegetable flavor-infused liquid. All kinds of vegetables (and fruits), herbs, whole spices, and salt are added to the water. It is cooked on a simmer for 1 to 2 hours till the veggies infuse all the flavors and aroma in the water. The longer you cook, the longer it lasts in the refrigerator. Traditionally it is cooked for a couple of hours. The beauty of the recipe is that there is no set recipe because you can make it with whatever vegetable is available in your home.
I always make it using veggie peels or vegetable discards like the outer cover of cauliflower, peels of onion, garlic, carrot, potato, etc. I even add the veggies that I haven’t used and that’s lying in my refrigerator. Sometimes, I even add fruits like apples or pears. You can even saute the whole spices in some oil and then add all the vegetables and water. This is a very flexible recipe. So, just experiment and see what comes out after an hour or two of brewing.
Why use vegetable broth instead of water?
In this recipe, I suggested using homemade vegetable broth instead of water. Using vegetable broth takes the flavors to another level. It makes the soup even tastier. Of course, you can use water also but I feel water just adjusts the consistency of the soup but doesn’t add any depth of flavor.
Making vegetable broth is quite easy too. I make it using all the vegetable peels which I usually discard. In cold seasons, I keep a bottle of vegetable broth ready at all times because we make soups, Khow suey, Thai curry, and ramen every other day during the fall (autumn) and winter seasons. If you are also like us, keep some vegetable broth ready in your refrigerator at all times.
What are the different kinds of pumpkins available?
There are many kinds of pumpkins available in the market during the fall or autumn season. The options include Golden Nugget, Butternut Pumpkin, Kabocha Squash, Cinderella, Sugar Pie, etc. But obviously, different regions grow different kinds of pumpkins depending on the temperature, soil conditions, or other factors. And they have different names also in different regions. For example, Butternut Pumpkin is also known as Butternut Squash. So, don’t get confused.
For this soup recipe, I would suggest trying it with any kind of pumpkin that you can find. You can use a golden nugget (Hokkaido Pumpkin) or butternut pumpkin. Both of them give amazing results. You simply can not go wrong with this recipe and with such a humble vegetable.
Which season is best for pumpkin?
Pumpkin is available during the fall and early winter seasons (or autumn season). You can easily get them in the month of September till November. Make use of this delicious vegetable when it is in season. It is nutritious and good to strengthen your immune system.
What are the benefits of sweet potatoes?
Sweet potatoes are one of the healthiest vegetables on the planet and can be considered a superfood. The diet of Okinawans, historically one of the longest-living populations, was centered around sweet potatoes. They are protective against cancer, have the greatest nutritional benefits, rich in antioxidants, and are a good source of vitamins, potassium, and proteins. This soup recipe is a great way to include this gem of a vegetable in our regular diet.
The darker-colored sweet potatoes have more anti-oxidants. That means the brighter orange flesh of sweet potatoes is more nutritious and the purple one is even better than that.
What are the benefits of quinoa?
Humans have been eating Quinoa for more than 7000 years. It is an ancient ingredient that has gained popularity in recent years. It is high in proteins and lots of other vitamins and minerals too. Quinoa is also rich in magnesium, zinc, and iron. Red and black quinoa have about twice the antioxidant power.
We consume it regularly and make salads, pulao, cutlets, energy balls, and even granola.
Is this recipe vegan?
Yes. Of course. All the ingredients used in this recipe are vegan and plant-based.
Ingredients Used – for your quick reference
Cooking Method – some photos for your quick reference
How to Store Mexican Tortilla Soup?
This quinoa and kidney bean tortilla soup can be refrigerated for up to 2 days. Reheat while serving.
You can even freeze this soup for around 2 to 3 weeks. I don’t prefer the freezing option but if you have time constraints then go with it. Reheat while serving. You can also thaw the soup overnight in the refrigerator and then heat it while serving.
More Soup Recipes – just as good
- Miso Soba Noodle Soup with Crispy Tofu
- Fall Special Pumpkin and Red Pepper Soup
- Veg Khow Suey
- Immune Boosting Red Lentil Soup
- Pumpkin And Sweet Potato Minestrone Soup (Italian Pasta Soup)
Now grab all the ingredients because you are all ready to make this delicious, one-pot, nutritious, vegetarian Tortilla soup at home. You can make it for lunch or dinner. It makes a quick and easy recipe for the days when you do not feel like cooking anything and still want something comforting at home.
This recipe is just perfect when the weather gets colder and all you want is some hot and steamy soup. It’s a MUST-TRY!
Happy Cooking 🙂
Love from us
Richa
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