Veggie-Packed Tortilla Soup Recipe


Souper Stars

Hot, cold, savory, spicy, or sour – few dishes are as versatile as soups, which can be tailored to any season, diet, or flavor preference. Here, locals showcase their favorite soup recipes that are loaded with nutrients and adaptable ingredients, so you can whip up a recipe using whatever you have in your pantry. Locally-grown seasonal produce is sure to shine in the recipes, so be sure to connect with the many independent grocers and farmers in the Chattanooga area!

Photography by David and Drew Photography

maggie tate

veggie-packed tortilla soup

Veggie-Packed Tortilla Soup Recipe

Maggie Tate
Course Soup
Cuisine Tex-Mex
Servings 4 servings


For the base:

  • 1 cup broth (veggie, chicken, or beef)
  • 1 Roma tomato, halved
  • 1 carrot, halved
  • ½ celery stalk
  • 1 inch slice onion
  • 1 garlic clove
  • 1 inch slice zucchini
  • 1 inch slice red pepper
  • 1 inch slice green cabbage
  • 1 medium mushroom of choice
  • 1 tsp. taco seasoning
  • Cumin, to taste
  • Salt and black pepper, to taste
  • cup salsa verde

For the toppings:

  • Cooked chicken, chopped
  • Black or pinto beans
  • Jalapeño, sliced
  • Avocado, sliced
  • Corn
  • Shredded cheese
  • Tortilla chips
  • Cilantro, chopped
  • Lime wedges


  • Begin by making the soup base. Add all ingredients for base in a high-speed blender and blend until smooth or desired consistency. Pour into a large pot and heat to a simmer.
  • Meanwhile, fill individual bowls with toppings of choice. After simmering for about 15 minutes, ladle broth into bowls.
  • Garnish with cilantro and a squeeze of fresh lime.
Keyword tortilla chips, vegetables, veggie-packed tortilla soup, veggies
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