⏱ 55 min total

Vegetable Tortilla Soup

Name: Vegetable Tortilla Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 2 tortilla Corn tortillas; ¼ medium Onion; 1 clove Garlic; ¼ cup slices Radishes; 1 oz Queso añejo; ⅜ cup Hominy; ½ fruit Lime; ¼ fruit Avocado; ½ tbsp Cilantro; ½ tbsp Olive oil; ¼ dash Salt; ¼ dash Black pepper; 1 cup Tomatoes; ¹⁄₁₆ cup Taco seasoning mix; 1 cup Water

Per 1 serving · 768 g · 15 ingredients

Calories

469

23%
of a 2,000 cal day

Protein
14g
11% of calories
Carbs
54g
43% of calories
Fat
25g
46% of calories

Portion

At a glance

One serving of Vegetable Tortilla Soup (768 g) has 469 calories, with 14 g of protein, 54 g of carbohydrates and 25 g of fat. Most of its energy comes from fat (46% of calories). It is high in protein (27% DV), dietary fiber (53% DV) and Vitamin C (60% DV). Keep an eye on sodium and saturated fat, which provide 48% and 39% of the daily value.

Per 100 g

61cal

low energy density

Protein per 100 cal

2.9g

Net carbs

39g

carbs minus fiber

Fiber

15g

12 g sugar

High in

20%+ of the daily value

Protein27%
Dietary fiber53%
Vitamin C60%
Vitamin E25%
Vitamin K20%
Thiamine122%

Good source of

10–19% of the daily value

Vitamin B1216%

Watch

20%+ of the daily value

Sodium48%
Saturated fat39%

Ingredients

For one serving. Tap an ingredient to see its nutrition.

Directions

Prep 15 minCook 40 min

1
Heat the oven to 450° F. Stack the tortillas, cut into halves, then into 1/2-inch strips. Dice the onion; mince the garlic. Thinly slice the radishes. Crumble the queso fresco. Drain and rinse the hominy. Cut the limes into wedges. Dice the avocado and toss with the juice from 2 lime wedges. Chop the cilantro.
2
Spread the tortilla strips on a sheet pan. Drizzle with half the olive oil, season with salt and pepper, toss to coat, and arrange in a single layer. Bake 16–18 minutes, stirring halfway, until golden and crisp. Set aside.
3
Warm the remaining olive oil in a large pot over medium heat. Add the onion, garlic, and taco seasoning; cook 4–6 minutes, stirring, until softened and fragrant.
4
Stir in the tomatoes, hominy, juice from 2 lime wedges, and the water. Season with salt and pepper, bring to a boil, then reduce to a steady simmer and cook 14–16 minutes until slightly reduced and flavorful.
5
Ladle the soup into 4 bowls. Top with queso fresco, radishes, avocado, tortilla strips, and cilantro. Serve with the remaining lime wedges.

Vitamins & minerals

Amounts for 1 serving (768 g). Bars show % of the daily value.

Vitamins

Nutrient	Amount	% Daily Value
Vitamin A	72 μg	8%
Vitamin C	54 mg	60%
Vitamin D	0.2 μg	1%
Vitamin E	4 mg	25%
Vitamin K	24 μg	20%
Thiamine	1 mg	122%
Riboflavin (B2)	0.3 mg	24%
Niacin	3 mg	21%
Vitamin B6	0.5 mg	35%
Folate (B9)	79 μg	20%
Vitamin B12	0.4 μg	16%
Pantothenic acid	1 mg	28%
Choline	41 mg	8%

Minerals

Nutrient	Amount	% Daily Value
Calcium	354 mg	35%
Iron	3 mg	43%
Potassium	979 mg	21%
Magnesium	100 mg	24%
Phosphorus	390 mg	56%
Zinc	3 mg	26%
Copper	0.3 mg	34%
Manganese	1 mg	23%
Selenium	12 μg	21%

Full breakdown · 43 more nutrients

Nutrient	Amount	% Daily Value
Alanine	1 g	—
Alpha Linolenic Acid (ALA)	0.1 g	—
Alpha carotene	12 μg	—
Arginine	1 g	—
Aspartic acid	1 g	—
Beta carotene	652 μg	—
Caffeine	0 mg	—
Cystine	0.1 g	—
Docosahexaenoic Acid (DHA)	0 g	—
Docosapentaenoic Acid (DPA)	0 g	—
Eicosapentaenoic Acid (EPA)	0 g	—
Fluoride	18 μg	—
Fructose	4 g	—
Galactose	0.1 g	—
Glucose	4 g	—
Glutamic acid	3 g	—
Glycine	0.3 g	—
Histidine	0.3 g	—
Hydroxyproline	0 g	—
Isoleucine	1 g	—
Lactose	0 g	—
Leucine	1 g	—
Lycopene	6,089 μg	—
Lysine	1 g	—
Maltose	0 g	—
Methionine	0.2 g	—
Monounsaturated fats	13 g	—
Phenylalanine	1 g	—
Polyunsaturated fats	3 g	—
Proline	1 g	—
Retinol	18 μg	—
Serine	1 g	—
Starch	0.1 g	—
Sucrose	0.3 g	—
Theobromine	0 mg	—
Threonine	0.4 g	—
Total omega 3	0.1 g	—
Total omega 6	0 g	—
Tryptophan	0.1 g	—
Tyrosine	0.5 g	—
Valine	1 g	—
Vitamin D2	0 μg	—
Vitamin D3	0.2 μg	—

Burning 469 calories

Estimated for a 70 kg (154 lb) adult using MET values from the Compendium of Physical Activities.

89min
Walking (3.5 mph)
56min
Cycling (moderate)
39min
Running (6 mph)
66min
Swimming laps

Common questions

How many calories are in Vegetable Tortilla Soup?

One serving of Vegetable Tortilla Soup (1 serving) has 469 calories, which works out to 61 calories per 100 g. That is about 23% of a 2,000-calorie day.

Is Vegetable Tortilla Soup high in protein?

It provides a solid 14 g of protein per serving (27% of the 50 g daily value), but protein supplies only 11% of its calories, so it is not a protein-dense food. Foods where protein provides 30% or more of calories are generally considered protein-dense.

Is Vegetable Tortilla Soup keto-friendly?

It is hard to fit into a strict keto diet. One serving has 39 g of net carbs and 43% of its calories come from carbohydrates, while most keto plans cap net carbs at 20–50 g per day.

How much sodium is in Vegetable Tortilla Soup?

1102 mg per serving, which is high (20% or more of the 2,300 mg daily value).

How much sugar is in Vegetable Tortilla Soup?

12 g of total sugars per serving. Labels list total sugars, which include natural sugars from fruit and milk as well as any added sugars.

Nutrition Facts

Serving size1 serving (768 g)

Calories469

% Daily Value*

Total fat 25g	32%
Saturated fat 7.8g	39%
Trans fat 0g
Cholesterol 30mg	10%
Sodium 1,102mg	48%
Total carbohydrate 54g	20%
Dietary fiber 15g	53%
Total sugars 12g
Protein 14g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How we calculate this

% Daily Values use FDA reference amounts for a 2,000-calorie diet. The calorie split uses 4 kcal/g for protein and carbs and 9 kcal/g for fat. Claims such as “low sodium” follow FDA thresholds for the serving shown.

Our methodology

Updated October 13, 2026 · Not medical advice

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