Vegetable Tortilla Soup Recipe (2024)

Very successful with friends and family! I was a little worried after I finished making the soup, but all of the go-withs brought it up to company level. Do not skimp on lime is spot on advice. I put avocado chunks, lime, shredded cheese and additional chips on the table for folks to add as they wished. Chipotle in adobo is pretty powerful, so I found two, not three, plenty spicy.

It's three "canned" peppers, not three cans.

Is anyone else missing the lovely taste of cumin in this soup? I m going to try adding it to my next bowl.

I made as written except I subbed 3 cups of homemade vegetable broth for 3 of the cups of water. I did t have the can of chipotle in Adobe, but I had a dried pepper hiding in my spice drawer that I rehydrated and gingerly added a pinch at a time until I got the desired heat. Very rich and delicious super easy for an early spring Sunday afternoon lunch.

You just need to read the comment carefully - Seattle Cookery says they substituted three OF the cups of water for broth. So to total 5 cups of liquid, they used 3 cups broth and 2 cups water.

This soup with all the add ones at the end was delicious! Before I added the sour cream, avocados, lime, tortilla chips and cilantro I had my doubts but was very pleasantly surprised! I did add a lot more salt. I didn’t feel it needed anything more than the water as some have mentioned using vegetable broth, as there was plenty going on for my taste buds. It felt like a lot of prep and I remember thinking “I won’t make this again” BUT it’s a woman’s prerogative to change her mind!

This is a delicious soup! Added cumin and coriander when I added the onion and garlic to boost the flavor. Put the sweet potatoes in half way through cooking the cabbage and they were tender at the end. I used a whole can of adobo peppers and it gave a nice smokey flavor without too much heat. It would be nice to have approx weights or volumes on things like the potato and cabbage - my husband grows them the size of basketballs so a small one would still be enough soup for the neighborhood.

This was super delicious. I'm looking forward to making it again. I did make a few teeny adjustments: 1) I seeded/de-veined those three chipotle en adobo peppers to reduce the heat (I learned the hard way on other occasions), 2) I added 2 Knorr bouillon cubes (chicken and tomato, you can use vegetable); 3) I added 1 C of defrosted/frozen corn the same time as the beans; and 4) I thought the soup texture was too thick, so I added around 2 more cups of water.

On the tortilla chips, do you measure 1/2 cup of chips BEFORE grinding or are you supposed to have 1/2 cup AFTER grinding? Because there is a considerable difference. I am assuming it is 1/2 cup tightly packed pre-ground tortilla chips that you then grind which makes far less than half a cup of ground tortilla chips. But this confusion could be the reason some people report the soup being “too thick”.

I would have liked weight for the cabbage.

Delicious. Rather than add more salt, I added a teaspoon of Better Than Bouillion No Chicken Stock when adding the 5 cups of water. Even my very picky tween thought it was great.

Subbed quarter cup or so of Trader Joe’s hatch valley salsa for adobe peppers - not a fan of the Smokey taste. Added corn, cumin, coriander and t of veg better than bouillon as others suggested. Served with chips, lime, avocado, cilantro and cheese. Yum by all!

Excellent. Cook onion after cabbage has cooked 5 mins.

I cooked my own beans and used that highly flavored broth (bay leaves, a dried guajillo and a kombu sheet) for the soup. I used the food processor to first grind the chips (remove), then dropped in four garlic cloves to mince and on top of that, I sliced the cabbage. This was a real timesaver. Used one ancho because of the guajillo in the broth. I needed extra liquid for my liking. I think 2c of tomato purée is too much. It was good w garnishes. Will also tinker w spices a bit next time.

Added a can of white hominy (drained) instead of the sweet potato in this recipe - a nice chewy starchy element. Agreed with others who said that three chipotles was too spicy/smoky here - I stirred a tablespoon of the adobo sauce into the soup and that gave just enough of a bite.

Our reaction to this recipe was "Meh"! First, it isn't anything like actual Tortilla Soup, which we love and have made many times. Second, It's more like vegetarian chili, except as some others have noted, there's no cumin, which we added. And third, it has BOTH cabbage and Pinto Beans, which wrought havoc on our intestines. There are plenty of good vegetarian chili recipes; our fave is the black bean chili in The Cafe Beaujolais Cookbook, by John Bear and Margaret Fox.

Simple, but nice tortilla soup. Love the use of pan-charred cabbage here. However, I found it a bit bland as written and added bouillon, three additional chipotles adobo sauce from the can, chili flakes, and more salt.

This is a great vegan soup. I added some green vegetables to it, also.

Wonderful soup! You will find that 3 chipotles in adobo will give this a pretty strong kick. Perfect heat for me, but others in my family would have preferred the heat scaled back a bit. No problem, more soup for me!

Definitely needs the cumin someone mentioned, as well as the lime. But very tasty. I swapped in carrot for about 1/3 of the cabbage; too much cabbage just doesn’t agree with me, but the carrot substitution did fine. I had a yellow carrot on hand, so it made a nice color addition as well.

Yum. We are fans of pozole, this seems a good vegetarian version and so added pozole (hominy). The vegetables and red cabbage reminds me of winter borscht. It’s tasty and easy too.

This is too much for 4, more like 8 servings. If you are just 2 people, half the recipe or freeze. Add the chipotle cautiously, or you might find the soup too hot—it gets hotter as it sits. Good with a tsp of cumin and some corn.

Awesome flavor but three chipotles were a bit much for us.

Very good. I rarely have chipotles in adobo sauce, so I added 1 Tbsp ancho chili powder and bloomed with the garlic. Also, I used a can of Ranch Style beans instead of pintos. I’ll definitely make again.

I used the recipe's advice to use it as a template! I used only 1 chipotle in adobo, and it is still fiery hot! I used a cup of vegetable/beet broth, in place of all the water, which brought it to a perfect soupy consistency. I'm going to try it again, perhaps with some new modifications!One thing I used was fresh tortillas, torn and sauted in olive oil and salt, for the chips for the top. YUM!

This soup is so delicious! I found though that the sweet potatoes took an extra 10 minutes to get soft. I also forgot to buy the pepper so I substituted dried chipotle and it was still delicious!

I just made this soup for lunch. While making the cabbage and onion steps I thought I should have just stopped there. I was thinking if I just put this on some butter toasted bread, yum it smelled so good. But I went through the recipe as close to it as I was able. So, when it was done, I had a crock of soup for lunch. Of course I wasn't thrilled, but by this time I was missing the onion cabbage sandwich. Next lunch I added 1 teaspoon of better beef bouillon to my cup, perfect. Ground beef in th

Super good! But!I made this several months ago and loved it, though I didn't have chipotles in adobo that time around. When I made it again this week — this time, with chipotles in adobo — I found it almost too spicy to eat. (And after reading some of the comments, I cut back to just two chipotles rather than the three specified — still, it was too much for me.) So, make this! But beware and adjust accordingly if you're not a hot spice enthusiast.

I made the soup yesterday and was very pleased with the results. I only used one can of the the chipotle in adobe. It was still a bit too spicey hot. Next time I will seed the peppers to reduce the heat and reserve the canning liquid, adding to taste while simmering. I did add cumin as well which added a nice mellow flavor. Second night I added 1 1/2 cup of hominy to the pot for more soft chewy texture.Overall it's a keeper with certain adjustments.

I am one who has not made the soup yet but chilis in adobo is very spicy. Having used them before in Tex Mex foods I am very careful. There was a comment asking if 3 chilies should have been 3 cans. That’s a big NO!