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    Home > Soup, Stews, Chilis > Vegetarian Tortilla Soup with Mushrooms and Chipotle Chile

    Vegetarian Tortilla Soup with Mushrooms and Chipotle Chile

    Published: Nov 14, 2015 · Modified: Nov 6, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegetarian mushroom tortilla soup served in a large flat soup bow.

    This is a recipe for Vegetarian Tortilla Soup. Rich in both flavor and color, this is a can’t stop slurping this tortilla soup that gets a kick from Chipotle pepper and earthy with mushrooms and goat cheese. 

    Vegetarian Tortilla Soup

    I accidentally made something vegetarian this week.

    We’re pretty much meat and potato folks around here but there are times when I prepare a dish that is so full of flavor and comes complete with a meatless “chew factor” that I find myself questioning the morality of our carnivore habits.

    You know … that guilty nag about taking a life to nourish myself.

    I could blame my parents. All meals growing up consisted of meat, potatoes and a vegetable side. 

    But I’ve always claimed that if I had to kill my own food, I’d be a vegetarian. On the other hand, I love hamburgers so much that I’d probably kill cow to to have one.

    And speaking of my favorite meat, have you ever noticed that cows like to stare? And when I look into those gigantic friendly eyes, I have to remind myself that if a cow could eat me…it would.

    And it probably wouldn’t kill me very humanely…and probably wouldn’t wonder it it were right or wrong. With that said, I think I’ll stick with my “want it…then eat it” mentality.

    Vegetarian Mexican Tortilla Soup

    This vegetarian tortilla soup definitely falls into that “want it…then eat it” category.

    A broth rich with onion, garlic, shiitake mushrooms and tomatoes is ladled over chopped avocado, watercress, chipotle chile and tangy goat cheese.

    Your chew factor is satisfied with thick wonderful pieces of shiitake mushrooms. Topped with home baked tortilla strips you’ve got a fabulous version of tortilla soup. So delicious that I wouldn’t feel guilty about ripping those mushrooms from the comfort and safety of their decaying tree trunk homes.

    A recipe adapted from Rick Bayless, let’s take a look.

    Recipe for Vegetarian Tortilla Soup with Chipotle Chile and Goat Cheese

    I hope you give this vegetarian tortilla soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite tortilla soup recipe, let me know, I’d love to give it a try.

    More Vegetarian Soup Recipes 

    • Southwestern Fire Roasted Creamy Tomato Soup
    • Country Mushroom Soup
    • Butternut Squash Soup with Apple

    And if you’re looking for even more soup recipes, don’t miss my soup category. You’ll find lots of great recipes, including the most popular on my site for Hatch Green Chili With Pork.

    Vegetarian Mushroom Tortilla Soup

    Mushroom Tortilla Soup with Chipotle Chile and Goat Cheese

    A vegetarian tortilla soup bursting with flavor
    5 from 2 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: Southwestern
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6
    Calories: 173kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 1/2 tablespoon vegetable oil or lard
    • A little oil to spray or brush on corn tortillas
    • 4 cloves garlic peeled and left whole
    • 1 small sweet onion sliced
    • 1-15 ounce can chopped tomatoes in juice or 4 – 6 plum tomatoes, rough chopped
    • 6 cups vegetable broth or chicken broth
    • 8 ounces mushrooms full flavored (shiitake preferred) cleaned and sliced
    • Salt to taste
    • 6 corn tortillas
    • 2 to 3 canned chipotle chiles en adobo removed from canning sauce, seeds and veins removed if you want less heat
    • 4 ounces goat cheese broken apart into 1/2 inch cubes
    • 1 inch large ripe avocado pitted, peeled and cut into 1/2- cubes
    • 1 leaves large bunch of watercress only, rough chopped
    Prevent your screen from going dark

    Instructions

    • In a medium large saucepan heat the oil or lard over medium. Add the garlic and onion and cook, stirring regularly until golden. About 7 minutes.
    • Use a slotted spoon to scoop up the garlic and onion, pressing them against the side of the pan to leave behind as much oil as possible and transfer to a food processor or blender. Set the pan aside. Add the tomatoes to the garlic and onion and process to a smooth puree.
    • Set the saucepan over medium-high heat. Wen hot, add the puree and stir nearly constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the broth and mushrooms and bring to a boil, them partially cover and gently simmer over medium to medium low heat for 30 minutes. Taste and season with salt, usually 1/2 teaspoon depending on the saltiness of your broth.
    • Heat oven to 375 degrees. Cut the tortillas in half, then cut crosswise into 1/4 inch strips. Spread the tortilla strips in a single layer on a baking sheet and spray or lightly brush with oil and toss to coat. Set in the oven and bake, stirring around every couple of minutes or so, until lightly browned and crispy. About 8 minutes.
    • Serving the soup. Cut open the chipotle chiles and scrape out the seeds. Cut the chiles into thin strips. In each soup bowl place a portion of the cheese and cubed avocado, a generous sprinkling of the watercress leaves and a few strips of the chipotle. Ladle the broth into the bowls and top each with a handful of crispy tortilla strips.
    • Serve immediately.

    Nutrition

    Calories: 173kcal | Carbohydrates: 19g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 1094mg | Potassium: 217mg | Fiber: 3g | Sugar: 4g | Vitamin A: 956IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Vegetarian Tortilla Soup with Mushrooms, Chipotle Chile and Goat Cheese…It’s what’s for Dinner.

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    Reader Interactions

    Comments

    1. Barb says

      October 12, 2016 at 6:45 am

      Lea Ann, I’m going to try this recipe – Bob and I are eating more plant based for health reasons. I’ll sub organic vegetable broth for the chicken broth. I’ve actually found some (Pacific low sodium organic) that’s quite flavorful. Hope you’re enjoying your fall weather. Our fall colors are over in the mountains and temps are lowering.

      Reply
    2. Amira says

      November 18, 2015 at 10:28 am

      I do not think of it that way, I always tell my kids that we give animals a better life as it changes from being an animal to being a human – if that is considered a better life- hahahaha. Thanks for the recipe, Face booking this right away.

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:05 am

        Love it Amira.

        Reply
    3. John/Kitchen Riffs says

      November 18, 2015 at 10:26 am

      I love meat! But I could easily be a vegetarian — there are so many good, satisfying vegetarian dishes out there. Although I agree about the burgers — would be tough to give those up! Anyway, this soup is terrific. Tons of flavor, tons of texture. Who needs meat? 🙂

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:06 am

        Thanks John. I love a fellow burger lover. 🙂

        Reply
    4. Denise Browning@From Brazil To You says

      November 17, 2015 at 2:57 pm

      5 stars
      Love this spicy variation of chicken tortilla soup. I am a fan of mushrooms — and I can imagine how flavorful this soup is. This is a complete meal! Wishing you and your family a wonderful Thanksgiving!

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:06 am

        Thanks so much Denise. And Happy Thanksgiving to you.

        Reply
    5. Karen (Back Road Journal) says

      November 16, 2015 at 8:48 am

      Tortilla soup is a favorite of mine and I love your new version…it sounds quite delicious.

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:07 am

        Thank you Karen.

        Reply
    6. Abbe @ This is How I Cook says

      November 15, 2015 at 10:01 pm

      What a great soup! I love shitakes and you never miss the meat with them in there! My grandfather was a butcher and we had meat constantly. Yes, I may have given up meat, but I sure miss the smell of a good roast in my oven!

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:08 am

        I had a cousin that had a butcher shop. I just read about the incredible health benefits of shiitake’s. I must buy them more.

        Reply
    7. cheri says

      November 15, 2015 at 6:36 pm

      5 stars
      Hi Lea Ann, I think the best kind of vegetarian dishes are the ones you don’t even miss the meat, they are so good, this definitely sounds like that dish.

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:08 am

        Thanks Cheri, I agree.

        Reply
    8. Larry says

      November 15, 2015 at 9:23 am

      Meat and taters girl – sounds like someone who grew up on a farm in Kansas. The soup sounds totally delicious and your presentation looks very pretty. Are you enjoying your first snows?

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:09 am

        We’ve had about three good snowstorms. And by good, I mean 6 + inches. You don’t hear me complaining – yet. 🙂

        Reply
    9. Jean | DelightfulRepast.com says

      November 15, 2015 at 7:52 am

      PS Your “if a cow could eat me, it would” made me laugh — that’s what my husband says about our cat! 😀

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:09 am

        I agree with him about that cat. Too funny.

        Reply
    10. Jean | DelightfulRepast.com says

      November 15, 2015 at 7:51 am

      Lea Ann, this soup looks sooo good! I’ve been vegetarian at several points in my life and, ideally, would be vegan. My excuse is my husband. No matter how careful I was about getting a lot of protein into him, he did not thrive on even a vegetarian, let alone vegan, diet. And I just don’t have the time or energy to cook two different meals. My “answer” is buying only humanely raised and “harvested” grassfed/pastured meats.

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:10 am

        I agree, I do buy my meat products with exactly that in mind. I actually took an eat no farm raised chicken challenge in September. It’s hard to do when you eat out alot.

        Reply
    11. Susan says

      November 15, 2015 at 6:28 am

      It would be very hard from me to give up my meat-eating ways too, although I try to serve a good dose of fish much more often that my mother ever did. That being said, I don’t think I would miss it at all in this tasty bowl of soup!

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:11 am

        I try to eat fish once a week. Thanks for stopping in Susan, always good to hear from you.

        Reply
    12. sue|theviewfromgreatisland says

      November 14, 2015 at 6:07 pm

      It’s so funny, I agree with everything you said about meat eating vs vegetarianism. I blame my mom, too, (don’t we all?) she made such a good meatloaf 🙂

      Reply
      • Lea Ann Brown says

        November 22, 2015 at 7:11 am

        ohmygosh – now you have me craving meatloaf. 🙂

        Reply

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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