Spicy Tortilla Soup

By April 23, 2014Food, Main Dishes, Recipes

Oh happy, happy spring! How I love thee! Is anyone else psyched by this beautiful warm weather?! How about these lovely thunderstorms we’ve been having in Dallas? It’s my absolute favorite weather of all time. When I was a kid (okay, maybe more recently, lolz) I’d get super hyper anytime I’d see a storm was coming on the forecast. Then as soon as it struck, you’d find me outside dancing in the rain. Nothing like a lightning-filled thunderstorm to leave you feeling awestruck by the beauty of this world. Like seriously. #realtalk Well, here’s a quick and hearty recipe that’s like a bolt of lighting for your tastebuds! It’s got that particular heat that has you dreaming of margaritas and the beach. Oh, baby.  Vegan Spicy Tortilla Soup | SPIRITPLATEOn the Aly Scale of Tasty Food, it got a rating of “Hmm. It’s good. Like whenever I order it at restaurants it’s not as flavorful.” That’s pretty much Aly-speak for “HOLYCRAPIT’SSOGOODITMAKESMEWANNADANCE!!!!!” Vegan Spicy Tortilla Soup | SPIRITPLATE I must add: you shouldn’t take the title of “Spicy Tortilla Soup” lightly. We’re Indian and we live in Texas. We thrive on the heat. We ain’t about to go nowheres without some hot sauce in our purses, y’all. That ain’t livin’!  Vegan Spicy Tortilla Soup | SPIRITPLATE Mmmmm, don’t that just look divine?!  RECAP: Hard-to-please-husband-approved? Check. Spicy enough to make you cry tears of joy? Check. Perfect for this weather? Double check. Are ya gonna make this TODAY?! CHECKYEAH! #spicytortillasouplife

Spicy Tortilla Soup
Serves 2
An incredibly flavorful and hearty soup, great year-round!
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
440 calories
68 g
0 g
14 g
18 g
2 g
916 g
2558 g
20 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 440
Calories from Fat 125
% Daily Value *
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
Sodium 2558mg
Total Carbohydrates 68g
Dietary Fiber 21g
Sugars 20g
Protein 18g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tsp olive oil, divided
  2. 1/2 white onion, chopped
  3. 3 vine tomatoes, chopped
  4. 1 tsp garlic paste
  5. 1-2 cups pre-cooked beans (black, navy, cannellini, or kidney)*
  6. 1 cup fresh tomato or tomatillo salsa
  7. 3 sprigs fresh cilantro leaves OR 1 1/2 Tbsp dried cilantro leaves
  8. 10-12 slices of pickled jalapeños
  9. 1 Not Chik'n bouillon cube
  10. 2 cups boiling water
  11. 1/2 cup Sour Supreme or other vegan sour cream
  12. 2 tbsp Cholula hot sauce
  13. juice of a 1/4 to 1/2 lemon or lime
  14. 1 tsp paprika
  15. 1 Tbsp cajun seasoning
  16. 2 Tbsp ground cumin
  17. 1 Tbsp ground coriander seed
  18. 1/2 tsp red pepper flakes
  19. salt and pepper to taste
  20. handful crushed tortilla chips of choice
  1. In a deep pot, place diced tomatoes, salsa, fresh or dried cilantro, cholula, and a pinch of salt.** Let cook on medium-high-heat for ten minutes, stirring occasionally. You want the tomatoes to break down completely and for most of the water that is released to evaporate, without burning them.
  2. In a non-stick pan, heat up another teaspoon of oil on medium-high heat. Add the onions, garlic paste and all your dried seasoning. Saute until onions are translucent and and the garlic fragrant. Turn off heat and add to tomato mixture.
  3. Add the jalapeños and beans to the tomato pot and stir.
  4. Whilst the tomato mixture is simmering, add a bit of hot water to the bouillon cube to mash it up. Add the remaining two cups of boiling water to the cube, stirring until completely dissolved.
  5. Add the resulting broth to the tomato mixture and stir to incorporate.
  6. Allow to simmer for a few minutes before stirring in sour cream and lemon or lime juice.
  7. Taste and adjust spices to your liking.
  8. After sour cream is incorporated, let simmer on low for a few minutes to heat through.
  9. Serve piping hot, garnished with fresh cilantro and crushed tortilla chips on top!
  1. *I used 1 cup of navy beans as that is what I had on hand. For a more filling soup, add up to two cups of beans and add water accordingly to get the right thickness for the soup. I think any of the listed beans would work beautifully in this soup!
  2. **The salt here is not to season the tomatoes, but rather to help release all their moisture. If you are trying to keep this dish low on sodium, you can omit adding any other salt as well as ensuring that your seasoning mixes do not have any added salt.
  3. If you're not a fan of spicy foods, substitute the hot sauce and jalapeños with 1 Tbsp vinegar to get the right acidity for this dish. You can also omit the cajun seasoning and pepper, substituting with more lemon juice and paprika.
SPIRITPLATE http://spiritplate.com/
I highly recommend Way Better Snacks’ Naked Blues No Salt Sprouted Tortilla Chips. Just check out what amazing ingredients they use and you’ll be – yup! – amazed.  Peace and joy,  N

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  • Lucy says:

    Lisa, this is my first visit to your blog, so I have nothing to corpmae it to. I can tell you I’ve browsed through your site and think it is wonderful. I love the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings Mary

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