Cinco de Mayo Tortilla Soup


Cinco de Mayo Tortilla Soup

This is one of those recipes that I’d made for years and sort of forgot about. I’m glad I remembered it, because it’s so darn easy. And as a bonus, my kids completely devoured it last night for dinner. So it’s definitely a winner!

Oh so long ago I picked up a Nordstrom cookbook. Sounds a little weird I know, but they have a cafe and the food is actually really quite good. The book I have is more than 10 years old. It’s the Nordstrom Friends and Family Cookbook and I’ve adapted many recipes from it. It’s not a vegan book, so I’ve had to be a little creative…which I like to do.

Their recipe for tortilla soup is outstanding. It calls for chicken, but I just add more vegetables instead. It’s awesome!

What I love about it, besides the flavor, is that it’s so versatile. Throw in whatever you happen to have in your vegetable drawer. It will work. So I’ve listed some suggested vegetables, but add whatever you want. You could use black beans or navy beans instead of or in addition to the pinto beans. And have fun with the toppings too. I like to have lots of little ramekins with sliced limes, cilantro, chopped red onion, avocado and salsa.


Red onion + lime wedge toppings

There’s something about these flavors that makes this hot soup work as a summertime supper. I’m going to imagine you enjoying this on the patio on a breezy summer evening. Margaritas are optional. 😉

Cinco de Mayo Tortilla Soup

Serves 4

Adapted from Nordstrom Friends and Family Cookbook 

1 Tbsp olive oil

1 small jalapeno pepper, seeded and minced

1 medium sweet onion, chopped

3 cloves garlic, minced

3-4 carrots, peeled and chopped

1 red pepper, chopped

1 zucchini, diced

1 chayote squash, diced

4-6 baby bella mushrooms, diced

1 cup fresh corn, cut from the cob

1 tomato, chopped

1 can pinto beans, drained and rinsed

2 tsp ground cumin

1 tsp dried oregano

2 tsp vegan worcestershire sauce

4 cups vegetable broth

Sea salt + freshly ground black pepper

Cayenne pepper (optional)


Crushed tortilla chips

Avocado, chopped

2 limes, cut into wedges

Fresh cilantro, chopped or torn


Vegan sour cream (optional)

In a large stockpot set over medium heat, warm olive oil and swirl to coat the bottom of the pot. Add the onions, jalapeno and garlic and saute until the onions begin to soften and become translucent.

Add the carrots, red pepper, zucchini, chayote, mushrooms and corn. Saute until vegetables have softened. Add the tomatoes, pinto beans, cumin, oregano and worcestershire sauce. Saute for about 10 minutes. Add the vegetable broth and bring to a boil. Let simmer for 15-20 minutes to allow the flavors to blend. Add sea salt, ground black pepper and optional cayenne pepper to taste.

To serve, place a handful of crushed tortillas in the bottom of a soup bowl. Ladle soup on top of chips. Add desired toppings and enjoy.

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