Sometimes eating healthy is really hard. You eat well for a while but inevitably begin to miss the familiar, comforting foods that are no longer on your menu. This has happened to me many times over. But, I have a solution, and that’s to get creative; to modify and find ways around restrictions and rules so I can still enjoy my food without ditching my healthy eating habits.
The good news? This soup satisfies both requirements. It has all the taste of the hearty, comforting dishes you love plus all of the nutritional and health benefits and whole foods ingredients your body craves. Plus, it’s easy, vegan, and gluten-free – a win-win for all parties involved.
Originally I set out to make a tortilla soup mixed with a vegan chili. The name didn’t hit me until I was taking my first bites and thought, “Wow, this tastes exactly like nachos!” The crunchy chips on top and all of the traditional nacho toppings had me totally sold. It’s like healthy food and comfort food all wrapped into one.
*Note: you can learn about the origins of tortilla soup here and chili here.
These DIY baked chili cheese Fritos are perfection on top of this soup. But you can also just use tortilla chips for a quicker, easier option.
What I love about this soup:
1) It comes together in about 30 minutes.
2) Is rich and hearty with the perfect balance of tomato-y thickness and savory broth.
3) And is loaded with veggies: onion, tomato, chilis, fresh salsa, plus fresh avocado and red onion on top. Cilantro would also make a brilliant addition.
Dream big, friends, and don’t skimp on toppings. That’s my motto.
I think we’ll be seeing a lot of this soup this winter. It’s so perfect for cold weather, plus makes enough to feed you for at least two if not three meals. Make it your own and adjust the heat, toppings and yield to best suit your family. It’s extremely customizable and thoroughly delicious. Enjoy!
Loaded Veggie Nacho Soup
Ingredients
- 1 Tbsp olive oil
- 1/2 large onion (chopped)
- 3 cloves garlic (diced)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp each sea salt and black pepper
- 1 6-oz can tomato paste*
- 2 1/2 cups water
- 2 cups low sodium vegetable broth (DIY or store-bought)
- 1 cup your favorite fresh, chunky salsa
- 1 4-ounce can mild diced green chilis
- 2 15-ounce cans black beans (lightly drained)
FOR TOPPING (optional)
- Tortilla chips or DIY chili cheese Fritos
- Diced onion
- Cilantro
- Avocado
- Grated cheese and/or sour cream (if not vegan)
- Hot sauce
- Lime juice
Instructions
- Heat a large pot over medium heat.
- Add olive oil, onion, garlic and sir. Cook for about 5 minutes or until softened and transparent. Turn down heat if the garlic starts to brown.
- Add salt, pepper, cumin, chili powder and stir to coat. Then add tomato paste, water, veggie broth, salsa, green chilis and stir to combine. Bring to a simmer, then add black beans. Bring to a simmer again, reduce heat to low and cook for another 20-30 minutes.
- Taste and adjust seasonings as needed, adding more spices, salt or pepper. Add hot sauce for more heat.
- Serve hot with tortilla chips or DIY chili cheese Fritos, fresh onion, avocado or guacamole, fresh cilantro, etc. Add grated cheese or sour cream for non-vegan options.
Notes
*If not vegan/vegetarian, as an option you could sub 1 of the cans of black beans for 1 cup cooked shredded chicken.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nicole says
So so so good. Made it with the Vegan Cornbread for 2 and it was a perfect meal for a January night.
Sounds delicious! We’re so glad you enjoyed it, Nicole! Thanks so much for sharing! xo
susie says
can you use soy curls in here? also what would you adjust if you used them?
Hi Susie, we haven’t experimented much with soy curls, but we think they would work. Perhaps in place of some of the beans?
Michelle says
Delicious and quick recipe! I had some veggies that I wanted to use up before they went bad, so I added 1 diced carrot, 1 diced zucchini and 1 diced bell pepper (between steps 2 and 3) and it came out super tasty!
Topped with non fat Greek yogurt and lime juice.
Yum! Love that idea. Thanks so much for the great review, Michelle!
Andrea W says
This soup was a big hit with my family and super easy to make. Will definitely be making it again
Yay! Thanks so much for the lovely review and the 5 stars, Andrea!
J says
This was super easy to make. I used red onion for both cooking and as a topping. Added leftover pinto beans and portobello mushroom slices between steps 2 and 3. Baked the DIY chili cheese fritos, which were so tasty just on their own.
We’re so glad you enjoyed both recipes! Thanks so much for sharing!
Sneha says
Such an easy, delicious soup and the tortilla chip recipe is perfect! I feel like this is a soup I regularly cave and it’s such an easy pantry meal (we use homemade salsa) we can make anytime.
Sylvie says
This has become my favourite soup. I crave it! Its so delicious! I’ve also made it on two separate occasions for sick friends and they quickly called me to tell me they’d loved the soup! So don’t just take my word for it, take theirs too! LOL
We’re so glad you enjoy it, Sylvie! Thanks so much for the lovely review!
Sophia says
Delicious, easy to make and filling. I added a can of red beans after realizing I only had 1 can of black beans. A tasty addition. Made the DIY Chili Fritos and they were the perfect addition. Definitely will be making this again.
Leanna Rudolph says
This soup turned out soooooo good! We put all the toppings on it, and it was perfect for a cold fall night. It made alot of soup for my small family so I get soup for lunch tomorrow too! Oh, and it was super simple too, perfect for a weeknight. I’m putting this into my regular rotation. Thanks for sharing !
Whoop! Thanks for sharing, Leanna!
Matthew Allen Hays says
Why is this called “loaded veggie” when there’s only vegetable broth and tomato/onion blends. Surely we can be more creative to add in more veggies in the onion sauté.
Julie Walsh says
I made a version of this soup and added golden hominy, chopped collards, and carrots. The toppings make yum though!
Maggie says
Perfect soup/chili like to have on a weeknight. We make this at least once a month!
Nancy says
Does the nutrition info include all the optionals? Trying to figure out how carb count is so high. Thanks!
I believe it doesn’t. The carbohydrates likely come from the beans.
Heather says
This was wonderful! I did use jarred salsa, but it still came out great. I topped mine with sour cream, cheese, and whole grain tortilla chips, my daughter went with cheese and the tortilla chips, and my husband went all out with sour cream, cheese, fresh cut onion, hot sauce, the tortilla chips, lime juice, and fresh tomatoes. Everyone loved it! I’m always looking for new things to try for my family, and it was delicious! I am subscribing to your blog now for more great ideas! Thanks for the great recipe!
Yum! Thanks for sharing, Heather!
Jamie says
A family favorite! Easy to make on a busy night and the kids love it, especially with the diy chips.
Amanda says
I love this soup! With my full days at work it’s harder to find time. Is this doable in a crockpot ?
Hi Amanda! We haven’t tried making it in a crockpot! If you give it a try, report back! Good luck!
Cathy Singer says
I still don’t understand how much tomato paste to use!
Hi Cathy! The small can – I believe it’s 4 ounces!
Sarina says
What size can do tomato paste? I know they always have super small cans and then the larger ones! Thanks :)
Hi Sarina! A regular 156ml can will do the trick!
Maggie says
It has been posted higher up in the comments, that the paste is a 4 oz can. 28 oz can of crushed tomatoes were recommended as a substitute, as listed in the ingredients.
Perhaps Dana Schultz can confirm the 4 oz paste size in the ingredients list, so as to cause less confusion, to new cooks in particular?
This recipe is something I would like to try for my vegan niece, once the weather turns cooler. I will leave a comment once she tries it.
Essence says
OMG!!! I LOVE THIS RECIPE! I just made it tonite I love it soo much and even my family does and they are carnivores lolol. I just added some corn and vegan sour cream! Its amazing!
Jocelyn Spence says
Easy and delicious! My coworkers were all pretty jealous that this was my lunch today.
Stacey says
Hi Dana!
I just made this tonight (3/2017) and it was AWESOME! It was easy, healthy and so tasty and earned a place in the meal rotation at my house. I even did the “fritos” and they came out great also. Thanks for all your great recipes and all the fun on your insta stories, you always make me smile. :)
Rose says
It was kinda tasty but I feel like it was lacking more flavor just by itself. With toppings it was fine.
Serenity says
This is amazing. I followed the recipe exact and it was delicious! I was a bit skeptical at first because the ingredients seem so simple, but if was so wrong. My husband raved about it all night. Thanks so much!! Oh p.s. Make the chili cheese Fritos!!!!! They are sooooo good!
Robin says
I made this last week, and my family all loved it. My husband said I needed to make it again and often! I used kidney beans in place of the black beans and a fresh jalapeño (no seeds) in place of the canned chilis. For fresh salsa, I used Trader Joes hot pico de gallo. It was quite spicy, but delicious.
Brookelynne says
I cannot thank you guys enough!
This recipe is PHENOMENAL. Far be it from me to judge a recipe by its simple ingredients, but my husband scoffed at the mere idea of this soup. I’ve been vegan for a few years and he finally decided to try to change his ways this year – so far, it has been a struggle. But every single recipe I make of yours, my entire family loves! He said this was the best soup he’s ever had – I’m pretty sure he had four bowls, and he took a heaping container full for his work lunch today. Any time my husband likes something that is vegan (or just plain healthy!) I know it is a success.
We served ours with crushed tortilla chips and homemade guacamole and it was just divine. I look forward to serving this at dinner parties for years to come!
FOR THOSE LOOKING FOR SUBSTITUTIONS (not listed):
– I used jarred salsa (one that I had purchased for my husband that none of us liked – so it doesn’t have to be fresh or the best salsa in the house)
– I didn’t have tomato paste, so I subbed one 15 oz can of tomato sauce and a half 15oz can of fire roasted tomatoes (muir glen brand) – this means I also didn’t add ANY water!
– I omitted the green chills since I served it to my toddler, and subbed corn instead (I didn’t measure this, I just dumped the rest of the freezer bag I had on hand)
Try this, you won’t regret it!
Yay! Thanks for sharing, Brookelynne!
Monica says
If I don’t have fresh salsa, would a jarred one work in this recipe?
Brookelynne says
Hi Monica,
I made this recipe last night and my entire family was in love! And I used a jar of salsa that I didn’t even like… so YES. You absolutely can!
Lori says
When I try to print this there is no ingredient list or recipe instructions, just a url link..?
Lori, it’s an error in the recipe plug-in we’re currently using. Sorry for the inconvenience, but it will be remedied soon!
Matt says
Oh man is this delicious! So much so that I had to link to the recipe and feature it on my new blog!
Nikki says
Made this tonight for dinner! LUV IT!!!!!!!
elisa says
Delicious!!
The Horse Enabler says
Love — thank you so much for creating + sharing this (and the homemade fritos). A nacho-loving girlfriend of mine, whom my eldest has nicknamed “Hot + Spicy” (seriously), sent me this link because she just knew it was meant for me to make. Super-easy and super-delicious. We’re just really strict vegetarians (although my youngest is on a modified keto diet so he does eat a lot of animal protein and we monitor his spicy intake) but this recipe, as is, would be ideal for anyone who likes spicy yumminess. Like us. Next time we’ll be doubling the frito recipe because it was kinda hard to control ourselves …. Oops.
Those frito chips are so good with this, right?! Glad you all enjoyed it so much!
Samantha D says
I made this tonight for the family – my hubby loved it as is. I added some vegan cheese and vegan sour cream for the kids and they loved it too! Thanks!!
Sam
Great additions to the soup! So glad you enjoyed it, Samantha. Thanks for sharing!
Gingergirl says
Wow – this was fantastic! We didn’t make the chips (not enough time).
Thanks for the recipe!!
Love to hear it!
Ian says
Such a delicious soup! For a little more Mexican zest and even more flavour, get some corn on the cob and cut off kernels and roast them. Add to recipe and also add 1/2 teaspoon or so of smoked paprika. Dish is amazing! One of the best.
Thanks Ian! Great idea with the corn, too. Love it!
Jenny @ BAKE says
These photos are beautiful! and this soup sounds delicious!
Thanks, Jenny!
susan says
What size can of tomato paste? Looks YUMMY!!!
The small one – I believe it’s a 4 ounce!
nanette says
this looks great Dana! it’s perfect for polar vortex weather :P
Agreeeeed! polar vortex = soup weather
Megan - The Emotional Baker says
This sounds perfect! I love all the flavors you used. Definitely making this this winter :)
Thanks Megan! Let us know if you do!
Jess says
Oh wow, Dana – this makes me so happy. It was only recently that someone introduced me to putting Fritos on top of chili and soup. I’d prefer not to by bags of real fritos if I can help it, so I’m thrilled to have a much nicer option – and so simple to boot!
Fritos on soup is where it’s at! Thanks Jess! Always love hearing from you. Sending you hugs from KC :D
Atika says
You made this soup look sexy. I must this soup and chili cheese fritos soon :)
rawr, sexy indeed. Thanks Atika!
Monique @ Ambitious Kitchen says
My kind of soup! Love how easy and healthy it is – loaded with fiber & protein! Can’t wait to make it. xoxo
Kathryn says
The toppings totally make a good soap and I love the idea of all of my favourite nacho toppings on top of a bowl of delicious and hearty soup. So good for the cold weather!
Katy says
Agreed, it’s so hard to keep eating healthy when pizza is just calling your name! Love the idea of turning something a little less healthy (nachos) to something totally healthy without even realizing it’s healthy. Pinned!
Eileen says
I would definitely go for nachos in soup form! I mean, I go for them in every other form… :) Sounds great!
Amanda @ Once Upon a Recipe says
Yes. Puh-lease. Looks like winter comfort food perfection!
Dixya @ Food, Pleasure, and Health says
going to make this next Monday – its a perfect Meatless Monday comfort heaven.
Michelle @ The Fresh Direction says
YUM! This looks perfect… especially for this weather.
Jordan Lynn // Life Between Lattes says
I love healthy “comfort” food, especially in the winter! This looks ah-mazing!
Katrina @ Warm Vanilla Sugar says
Soups like this are my total comfort food! I love the DIY fritos on there too!
Lily @ Life, Love, and Cupcakes says
I find that when I want comfort foods but I’m trying to eat healthy, soups are the way to go! These sounds like a great healthy, but comforting option!
Abby @ The Frosted Vegan says
Um nachos in a soup?! This is the ticket for this crazy weather we are having. Dinner is done and done!
Whoop! Glad you like it! I am probably having this for dinner again next week. It’s perfect cold weather comfort food :D
Kristi says
This soup looks fantastic!
Thanks, Kristi!
Averie @ Averie Cooks says
Genius. And gorgeous. WOW
pinned
*blushing* Thanks Averie!