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Vegetarian Tortilla Soup

Vegetarian Tortilla Soup
Makes 2-4 servings


  • 2 tbsp Home Appetit Estate Grown Extra Virgin Olive Oil
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves
  • 2 tbsp Home Appetit Southwestern Toasted Cumin and 4 Chili Blend
  • 1 16-ounce jar medium salsa (I like Green Mountain Gringo)
  • 1/4 cup roughly chopped cilantro stems
  • 1 quart vegetable stock
  • 1/4 cup brown rice
  • 1/2 cup black beans
  • 1/2 cup fresh, canned, or frozen corn
  • 1/4 cup roughly chopped cilantro leaves
    Two 8-inch tortillas, sliced into 1/4 inch strips
  • 1 avocado, diced (optional)
  • 1 limes, cut into wedges (optional)


  1. In a medium Dutch oven, saute the onion in 1 tablespoon of oil over medium heat until translucent, about 5 minutes. Add the garlic and the Spice Blend, and saute for another 2 minutes until fragrant.
  2. In the meantime, puree the salsa and cilantro stems in a small food processor. Add to the pan along with the veggie stock and the salt. Bring to a boil. Stir in the rice and the beans. Turn the heat down to medium-low, cover and cook for 35-40 minutes, until the rice is tender. Stir in the corn and the cilantro, and taste for seasoning.
  3. Preheat the broiler.
  4. Toss the tortillas with 1 tablespoon of oil and arrange in one layer on a baking sheet lined with parchment paper. Broil in the oven until golden brown, about 3 minutes. Set aside.
  5. Ladle the soup into bowls or mugs, and top with the tortilla strips, lime wedges, avocado (if using). Enjoy!


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