Pinto Tortilla Soup

Looking for a delicious and satisfying soup that’s packed with flavor? This hearty and comforting Vegetarian Pinto Tortilla Soup recipe is just what you’re craving!  Made with protein-rich pinto beans, savory spices, and various fresh vegetables, this soup is the perfect way to warm up on a chilly day or nourish your body after a long workout. 

Topped off with crispy tortilla strips and a sprinkle of cheese, this soup is sure to become a new favorite in your household. 

How to Make Vegetarian Pinto Tortilla Soup:

Ingredients: 

• 1/2 cup chopped onion
• 2-3 cloves garlic, minced
• 1/2 red pepper, chopped
• 3 cups water*
• 3 cups salsa
• 28 oz. pinto beans or chili style pinto and kidney beans
• 1-2 bay leaves
• 2 Tbsp. vegetable boullion powder
• salt and pepper to taste

*You can add the water on the day of assembly or make a note on the bag to add it on the day of cooking. This will make the bag take less space in the freezer.

Assembly instructions:

1. Place all ingredients in a large resealable freezer bag. 
2. Remove the excess air, seal, and freeze.

Cooking instructions:

Stove top: Thaw. You can add this to the stove top on medium heat in a pan. 

Slow cooker: Place the thawed ingredients into a slow cooker for 4-7 hours. 

In the video below, you can see how easy it is to assemble this soup. 

What can I serve with this vegetarian soup?

One thing about vegetarian tortilla soup is that you have so many serving options! Here are some of my favorites:

• Fresh cilantro or parsley. Chop up the cilantro or parsley really small and use it as a topping on the soup. It makes everything taste fresh and zesty! 
• Avocado. Another great option for a topping is avocado. You can slice the avocado and place it right on top of the soup. It’s amazing!
• Tortilla strips. You can buy these tortilla strips or you can make them yourself by cutting flour tortillas in strips and placing them in a 350° oven for 3-5 minutes on a baking sheet. I have also added crushed tortilla chips on top of my soup. 
• Cotija cheese. For all of the cheese lovers out there, you cannot go wrong with adding cotija cheese! 

How to Store Tortilla Soup 

​​To store vegetarian tortilla soup, let it cool down to room temperature. Then, transfer the soup to an airtight container or a plastic resealable freezer bag. You can store it in the refrigerator for up to a week or in the freezer for up to three months.

When you’re ready to use it, simply reheat it on the stove or in the microwave.

Is vegetarian tortilla soup typically spicy?

Vegetarian tortilla soup can be mild or spicy, depending on the recipe and the amount of chili peppers or spices used. In this version, since we’re using salsa, it depends on whether you choose mild, medium, or spicy salsa.

Can you make tortilla soup vegan?

Yes, many vegetarian tortilla soup recipes can easily be made vegan by omitting any dairy or cheese toppings and using vegetable broth instead of chicken broth.

What are some other good toppings for vegetarian tortilla soup?

Some popular toppings for vegetarian tortilla soup include sliced avocado, shredded cheese, chopped cilantro, diced tomatoes, sour cream, and crushed tortilla chips.

How long does tortilla soup last in the fridge?

Leftovers of your tortilla soup can last in the refrigerator for up to one week if stored properly in an airtight container.

The next time you’re craving a soup that can satisfy the whole family, give this Vegetarian Tortilla Soup a try. It’s so easy to make, freeze, and thaw for later.