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Freshly made tortilla strips, avocado and cilantro garnish a full bowl of Mexican vegetable and bean tortilla soup.
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We are getting another snow storm today and it’s the perfect day for this Mexican vegetable and bean tortilla soup!

When it comes to flavorful soups that I crave during cold winter months, nothing comes close to Mexican vegetable and bean tortilla soup and chili. I mean, I’m pretty sure I could eat an entire pot of this stuff in no time!

I’m not big on bland food, if you couldn’t already tell by my other recipes. I love bold flavors, and this might just be the most flavor-packed soup recipe I’ve ever whipped up. It’s packed with ingredients like jalapeño, chipotle peppers and taco seasoning… it’s truly mouthwatering and a flavor bomb!

So grab a Corona or shake up a guava mojito, because this Mexican soup will have you feeling deliciously south of the border!

Cilantro and tortilla strips have been placed next to a full bowl of Mexican soup on a white surface.

Ingredients for Mexican vegetable and bean tortilla soup

  • Avocado oil
  • Yellow onion
  • Garlic
  • Jalapeño
  • Frozen corn
  • Taco seasoning
  • Chipotle pepper in adobo sauce
  • Carrot
  • Zucchini
  • Butternut squash
  • Canned chopped tomatoes
  • Vegetable broth
  • Canned white beans
  • Lacinato kale
  • Kosher salt

Ingredients for homemade tortilla strips

  • Corn tortillas
  • Avocado oil
  • Sea salt
  • Lime
Two full bowls of soup are sitting next to each other with tortilla strips and lime on the side.

How should I serve this Mexican soup?

I love tossing some cooked rice into my soup bowl! It helps give the soup more texture, and it makes it even more filling.

To garnish the soup, you need these three ingredients – diced avocados, freshly cut lime, and fresh chopped cilantro (parsley for me). Trust me, this soup is delicious on its own, but you’re really missing out on fresh flavor if you skip those garnishes!

Is your avocado not ripe enough to cut? Or is it too ripe? That’s okay – just grab some frozen avocado chunks from the store and let them thaw. Your secret’s safe with me!

A close up show shows all of the ingredients of the soup in detail.

Can I freeze Mexican vegetable and bean tortilla soup?

Yes, you certainly can! This soup will keep fresh for up to 3 months in the freezer.

However, your tortilla strips and garnishes will need to be made fresh. When you’re ready to serve it, simply put the frozen soup into the pot and let it thaw at a low temperature. Once thawed, heat it up at medium high heat until it’s ready.

The best part? It’ll be just as delicious as when you first made it!

A spoon is sitting on the side of a bowl of Mexican vegetable and bean tortilla soup.

If you’re craving more zesty soups, I’ve got you covered.

Stovetop Chicken Tortilla Soup

Slow Cooker Chicken Enchilada Soup

Instant Pot Jalapeño Lime Chicken Soup

Southwest Chicken Chili

Potato Leek Soup

5 from 1 vote

Mexican Vegetable and Bean Tortilla Soup

If you love FLAVOR, this Mexican vegetable and bean tortilla soup is packed with it! You definitely won't be missing it!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4



  • 1 tablespoon avocado oil, or any other neutral cooking oil
  • ½ large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, thinly sliced
  • ¾ cup (123 g) frozen corn kernels
  • 1 tablespoon taco seasoning
  • 2 tablespoons chipotle pepper in adobo sauce
  • 1 large carrot, chopped
  • 1 large zucchini, chopped
  • 1 cup (140 g) cubed butternut squash
  • 14 ounce (397 g) can chopped tomatoes, with juice
  • 4 cups (946 ml) vegetable broth
  • 15 ounce (425 g) can white beans, rinsed and drained
  • 1 bunch lacinato/dinosaur kale, ribs removed and leaves chopped
  • Kosher salt, to taste

To make tortilla strips:

  • 3 corn tortillas, cut into thin strips
  • 2 tablespoons avocado oil
  • Sea salt
  • Lime

To serve:

  • 1 ½ cups (237 g) cooked rice
  • 2 avocados, diced
  • 1 lime, quartered
  • ¼ cup (4 g) fresh chopped cilantro
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  • Start by making the tortilla strips. Heat the oil in a medium saucepan until it shimmers. Working in batches, add the cut tortilla strips to the oil in a single layer. Fry 30 seconds – 1 minute per side until golden and crisp. Use a slotted spoon to remove the strips and lay on a paper towel lined plate. Sprinkle with salt and a squeeze of lime. Repeat with remaining strips.
  • Heat the oil in a large 5 quart Dutch oven over medium heat. Once the oil is hot, add in the onion and cook for 4 minutes until softened and translucent. Add in the garlic and jalapenos, cook a minute longer until fragrant.
  • Add in the taco seasoning and chipotle sauce along with the carrot, zucchini, and butternut squash, tomatoes, and broth.
  • Bring to a simmer, cover, and cook for 20-25 minutes or until the butternut squash is tender.
  • In the last 5 minutes of cooking, add in the white beans and kale. Allow the kale to wilt then season with salt to taste.
  • Divide the soup between bowls and top with rice, avocado, cilantro, and tortilla strips. Serve with a wedge of lime.


Serving: 1bowl, Calories: 651kcal, Carbohydrates: 88g, Protein: 19g, Fat: 30g, Saturated Fat: 4g, Fiber: 18g, Sugar: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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