Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
As the name implies, this is a quick & easy weeknight tortilla soup meal that comes together in just 30 minutes. Perfect for busy evenings, lazy weekends, or whenever you are craving a spicy soup rich with vegetables and beans.
Living in Northern California for almost a decade, we enjoyed our fair share of Mexican food. Living just a few blocks from quite a few Mexican restaurants, it was safe to say that we enjoyed our share of chips and salsa, margaritas and tacos almost weekly. I’m never not in the mood for spicy sauce, crispy tortillas and savory toppings. It’s probably why to this day tacos are one of my favorite food groups and something that I eat at least weekly.
This weeknight tortilla soup is my take on my go-to order at one of our previous favorite haunts. A slightly spicy, tomato based soup filled with vegetables, beans, corn and then topped with all the goodies: crispy tortilla strips, avocado and cilantro. It’s just so, so good. I’ve been making this one for over 6 years and every time I do, BL raves and raves about it and asks me to please make it more.
It’s the perfect balance of warm soup, cooling avocado and a little crunch from the tortilla strips. It’s also one of the few soups that sounds appealing on both 20 degree and 70 degree afternoons.
Did I mention how easy this one is? I call it my weeknight tortilla soup because unlike many soup recipes, this one doesn’t need hours and hours on the stove to simmer. If you can dice an onion and open a few cans, then you can make this soup! There is a video below that shows you step-by-step on how to put this one together! Fellow spicy fans, I highly recommend using fire-roasted tomatoes and extra hot sauce.
The crispy tortilla strips are a must for me, but if you’re really feeling lazy then you can just stir the tortillas directly into the soup. However, the fresh cilantro and lime juice are a must for me. The acid from the lime juice cuts through the tomato broth so perfectly, it feels off if you leave it out.
Then top to your hearts content! I’ve served this one for dinner parties and it’s fun to have bowls of toppings for people to enjoy. Obviously avocado, cilantro and tortilla strips but lime wedges, street corn salad, quesadilla croutons are all fun as well.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Weeknight Tortilla Soup! This vegan tortilla soup is so delicious and packed with plant-based protein, fiber and vegetables. Healthy, filling a MUST-TRY!