Mexican Vegetable Tortilla Soup

    Mexican Vegetable Tortilla Soup


    659 people made this

    About this recipe: This is fantastic vegetarian alternative to the classic chicken tortilla soup. Peppers, onion and sweetcorn are simmered together in a spicy tomato soup. Serve with tortilla chips, grated Cheddar cheese and diced avacodos.

    Serves: 12 

    • 2 tablespoons vegetable oil
    • 350g frozen sliced mixed peppers
    • 100g onion, sliced
    • 2 cloves garlic, finely chopped
    • 3 tablespoons ground cumin
    • 800g passata
    • 1 1/2 (220g) tins diced green chillies, drained
    • 1.6 litres vegetable stock
    • salt and pepper to taste
    • 1 (340g) tin sweetcorn kernels
    • 350g tortilla chips
    • 120g grated Cheddar cheese
    • 1 avocado, peeled, pitted and diced

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the oil in a large pot over medium heat. Stir in the peppers and onions, garlic and cumin and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chillies. Pour in the stock and season with salt and pepper. Bring to the boil, reduce heat to low and simmer 30 minutes.
    2. Mix sweetcorn into the soup and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.


    Tinned diced green chillies can be purchased in Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.

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    Reviews (1)


    Extremely hot but still very yummy would but less green chillies - 30 Jun 2014

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