White Bean Tortilla Soup puts a spicy, vegetarian twist on a fun and filling Tex-Mex favorite. Quick and easy to prepare, it makes for a great meatless and gluten-free weeknight dinner!
It’s almost that time of year…soup season!! There’s just something magical about a hearty, comforting bowl of soup…it warms the soul! Whatever you do don’t forget all the toppings with this…they take the soup to a whole other level!
One Pot White Bean Tortilla Soup
For the soup
Heat the olive oil in a large stock pot over medium high heat.
Add the carrot, onion, celery and bell pepper, season with 2 tsp of salt and 1 tsp of pepper and cook about 4-5 minutes or until veggies are tender.
Add the minced garlic and cook another 1-2 minutes. Add the next 9 ingredients to the veggie mixture.
Bring to boil, then reduce to a simmer. Simmer for 30 minutes uncovered. Taste and re-season with salt and pepper if needed.
Add chopped cilantro right before serving. Ladle into bowls and load up with toppings as desired! The toppings take this soup over the top!
Optional toppings are: crispy tortilla strips or tortilla chips, avocado, lime wedges, shredded Monterrey Jack cheese, sliced green onion, sour cream or Mexican crema, chopped cilantro
For the crispy tortilla strips
Heat oven to 400 degrees.
Take 5 corn tortillas and slice thinly into strips.
Place the tortilla strips on a large sheet pan in one layer, sprinkle with salt and bake for 10 minutes or until crispy.
My name is Emilie, AKA Texas Granola Girl. I'm a 7th generation Texas girl, former restaurateur, wife, mom, Celiac, foodie with some definite hippie tendencies. I have a special place in my heart for kombucha, muesli, vegetarian dishes and shredded wheat …and a deep love for the yummy, Texas comfort food that I grew up eating. These days I am the Writer / Photographer/ Cook at Tales of a Texas Granola Girl, a food blog dedicated to creating gluten-free Texas & Southern comfort food recipes that are always Cowboy & kid approved.
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