My Favorite Soup: Vegetarian Tortilla Soup

One of my favorite soups is this Vegetarian Tortilla Soup recipe I originally found on Martha Stewart’s website. I’ve been using this recipe off and on for 15 years. Since I have a hard time finding the recipe on the website, I’m posting it here (so I can find it later).  

Martha’s version of the tortilla soup is good…but my version makes everything taste better (which is what you’ll find below). I just like it when my taste buds sing. That’s why I made these little changes to her tortilla soup recipe.

Also, as a bonus, you’ll find my guacamole recipe that my friends (and, in the past, when I worked for the Senate, Senators) loved below this soup recipe. I hope you enjoy!

Vegetarian Tortilla Soup

Michelle Kenneth
Vegetarian Tortilla Soup adapted from Martha Stewart.
Course Soup


  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp chili powder
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14 1/2 ounces) reduced-sodium vegetable broth
  • 1 package (10 ounces) frozen corn kernels
  • 1 cup water
  • coarse salt and ground pepper
  • 1 cup crushed Tostitos Hint of Lime tortilla chips
  • 1 tbsp fresh lime juice, plus lime wedges for serving


  • In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
  • Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

In addition, I like to add a tablespoon of guacamole to garnish.  Here’s the recipe to my guac…

2 ripened avocadoes (peeled & mashed)
1/2 cup of diced onions
2 limes (or lemons)
1 tomato diced
2-4 red Thai Chilis diced (use based on varying degrees of spiciness to your liking)
2-3 pinches of sea salt

1.  After mashing avocadoes with a fork, add onions, tomato and chilis.  Squeeze juice from both limes into mixture.  Add 2-3 pinches of sea salt and mix together.

Remember…the trick to a good recipe is to add in a little at a time until consistency is to your tastebud’s liking.  In this recipe, you should add the limes (or lemons), salt and chilis a little at a time until it’s the consistency you like. 

2.  Add a dollop of guacamole to the tortilla soup with the Hint of Lime chips on top and it kicks the flavors in the soup up a notch…all complimentary flavors.

About Michelle Kenneth

Michelle Kenneth is the voice behind