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No Chicken Tortilla Soup

Savory, spicy, tangy, rich and delicious are the things I think of when I think of Tortilla Soup! This is an entriely plant based recipe.  I am a Tortilla Soup expert and I can't get enough of this recipe!  

Course Soup
Cuisine Vegetarian
Keyword Tortilla Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • ½ bulb of fresh garlic
  • 10 cremini mushrooms stemmed and quartered
  • 3 tbs of olive oil
  • 1 tsp sea salt divided
  • 1 tsp ground cumin divided
  • 1 tsp chili powder divided
  • 1 tsp paprika divided
  • 2 tbs of ghee
  • 4 organic corn tortillas cut into ½ inch strips
  • 1 carrot finely diced
  • 1 celery stalk finely diced
  • 1 onion finely diced
  • 1 green chili finely diced
  • 1 red bell pepper finely diced
  • 4 cups chicken stock or veggie stock
  • 2 tbs of tomato paste
  • 1 can organic tomatoes with green chilies
  • 1 cup black beans if canned drain and rinsed
  • ¼ tsp red chili flakes
  • 1 tsp arrowroot starch
  • ½ cup of hot water
  • 1 cup fresh cilantro finely chopped
  • juice of 1 lime


  • Raw cheddar cheese
  • Purple onion
  • Cilantro
  • Sliced Avocado
  • Lime wedges


  1. Pre-heat oven to 425, line a roast pan with parchment. 

  2. Cut the top off of 1/5 of a garlic bulb and place on roasting pan. Drizzle with olive oil. 

  3. On the same pan add mushrooms. Drizzle olive oil, sprinkle ½ tsp of each salt, cumin, chili powder, and paprika over the top of mushrooms and garlic. Mix gently with hands or tongs. Cook for 10 mins until mushrooms are slightly crisp.
  4. Cut corn tortillas into narrow strips. 

  5. In a large stock pot add 2 tbs of ghee. Heat well and add tortilla strips, cook until edges brown and they are slightly crisp. Remove strips from pan and set aside to drain on paper towel.   
  6. After garlic has cooled, remove outside skin by smashing in your fingers to reveal inside flesh of the garlic.
  7. In the stock pot add carrot, onion, celery, green chili and bell pepper. Cook until slightly soft 3 -4 minutes.

  8. Mince soft garlic and add to mixture.
  9. Add stock, tomato paste, tomatoes with green chilies, black beans, remainder of spices, and red chili flakes. Mix well and bring to a boil. 
  10. Turn heat to a slow simmer and cook for 15-20 minutes. 
  11. In a small bowl add hot water and arrowroot whisk until well blended. Add to soup and simmer for 10 minutes. 

  12. Return tortillas to the pot; add roasted mushrooms, fresh cilantro, and juice of lime. Simmer for up to 1 hour.
  13. Top with any or all suggested toppings.