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Tortilla Soup Weather

Updated: Jan 3, 2020

| gluten free and vegetarian |

Vegetarian and Gluten Free Tortilla Soup
Vegetarian and Gluten Free Tortilla Soup

I feel like there is SOUP WEATHER and TORTILLA soup weather.

It's when it's not cold enough for soup soup, but still chilly enough that you want something warm and spicy.

Here is my favorite tortilla soup recipe (aka EASIEST), and I hope you enjoy!


INGREDIENTS: 4 large plum tomatoes 1 medium onion, diced 4 garlic cloves, minced 1 medium Poblano pepper, stemmed, seeded, and chopped into small pieces. 6 cups vegetable broth

15-ounce can crushed tomatoes

15-ounce can of black or kidney beans, rinsed and drained

4-5 radishes, sliced thin

2 cups frozen corn

1 tsp ground cumin 2 non-GMO corn tortillas Sea salt, cayenne (optional) and freshly ground black pepper

Dallop of plain, whole fat yogurt (I like Siggi's - really nice and thick)

Lime wedge Avocado, cilantro and cheese for garnish if you like

INSTRUCTIONS: 1. Sauté tomatoes, onion and garlic in 2 tsps of coconut oil until soft (about 10 minutes). 2. Add Poblano pepper. Sauté until tomatoes are getting a little black but garlic is not burning. 3. Add broth, crushed tomatoes, beans, and corn. 4. Bring to a boil, then let simmer for 20 minutes. 5. Toast tortillas in oven whole or as strips. Add garnishes.

Siggi's plain yogurt
One optional garnish... Just like sour cream :)

For more help finding FRESH takes on old recipes, let's work together. I can help you take your wellness visions and make them a reality. We'll set goals (like eating more veggies), make a plan and I'll hold you to it ;)

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The Author:

Hi! My name is Sarah. I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog. Thanks for reading!

Sarah Philipp, Certified Health and Nutrition Coach
Sarah Philipp, Certified Health and Nutrition Coach



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