Southwest Vegan Tortilla Soup is a scrumptious, Mexican vegan soup made with fresh, everyday veggies, black beans, pinto beans, tomatoes, and southwest seasonings. It takes 10 minutes to prep and 20 minutes to cook. It’s delish right off the stove, but of course, it’s even better the next day! Just like my Southwest Sweet Potato Quinoa Black Bean Chili.
Southwest Vegan Tortilla Soup
Guys…this is one of my favorite, vegan soups of all time!
Well, next to my Meatless Lentil Chili, that is.
Both are crazy easy and ridiculously delicious!
It’s so great that we can whip up this vegan tortilla soup in only 30 minutes!
I especially love that it uses everyday, fresh vegetables, like onions, bell peppers, and carrots (which I always have laying around).
I also have pantry ingredients like canned beans and canned tomatoes on hand at all times too.
If you don’t have garnish ingredients such as cilantro, lime, avocado, and tortilla chips or baked strips, the soup is good, but it won’t be over-the-top amazing until you garnish it.
If you have a cilantro-hater on your team, it’s all good, just leave it off their helping.
Just don’t skimp on the garnishes I mentioned…they really make this soup what it is.
And, honestly, the whole combination makes meat really forgettable in this soup. Just wait til you taste it!
So, how do you make vegan tortilla soup?
1. chop veggies and open canned ingredients
2. saute veggies; then add canned ingredients, broth, and seasonings
3. bring to boil, then simmer
4. bake tortilla strips (or crumble tortilla chips)
5. chop other garnish ingredients
How do you bake / make tortilla strips?
- slice corn tortillas into thin strips
- toss in oil and seasonings
- Bake 400° for 10 minutes (shake em up at the 5 minute mark)
- cool; try to not eat them all before using as a garnish
Here are my favorite things about this vegan soup:
~ Soooo easy to make
~ Make-ahead…eat all week
~ Can be frozen, reheated, and stays pretty
~ Vegan AND gluten free, for the win
~ Healthy comfort food that’s really healthy and really comforting
~ Budget-friendly, everyday ingredients…great for other recipes
~ Reduced-sodium ingredients…you control the sodium
Ingredients you’ll need for Southwest Vegan Tortilla Soup (see full recipe below for amounts):
- extra virgin olive oil
- red onion
- red bell pepper
- carrots
- garlic
- cumin
- reduced-sodium vegetable broth
- diced tomatoes or rotel
- reduced sodium black beans
- reduced sodium pinto beans
- corn (canned, fresh, or frozen)
- oregano
- chipotle powder
- salt
- black pepper
Kitchen tools I use for this recipe:
- chef knife and cutting board
- 4 quart soup pot
- stirring spoon
- ladle
Looking for more healthy VEGAN soup recipes?
Southwest Sweet Potato Quinoa Black Bean Chili
Can’t Believe It’s Vegan Cream of Mushroom Soup
In A Hurry Kale Chickpea Soup
* Note: This post has affiliate product links, which means I earn commissions when you purchase using those links (at no extra cost to you). THANK YOU for supporting The Kitchen Girl.
Traci Antonovich
Yields 2 quarts
Mexican tortilla soup made with fresh, everyday veggies, black beans, pinto beans, tomatoes, and southwest seasonings.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save Recipe5 based on 12 review(s)
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 cup Red Onion (1/2 small onion, diced)
- 1/2 cup Red Bell Pepper (1 medium pepper, diced)
- 1/2 cup Carrot (1 large carrot, chopped)
- 3 cloves Garlic (finely grated)
- 1/4 tsp ground Cumin
- 4 cups reduced-sodium Vegetable Broth
- 1 15oz can Diced Tomatoes (with juice)
- 1 15oz can Reduced Sodium Black Beans (rinsed and drained)
- 1 15oz can Reduced Sodium Pinto Beans (rinsed and drained)
- 1 cup Frozen Corn (thawed speeds the cooking time)
- 1/2 tsp Oregano
- 1/2 tsp Chipotle Powder
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
Instructions
In a 5 qt soup pot on medium-high heat, heat OLIVE OIL until it shimmers (about 2 minutes).
Add ONION, BELL PEPPER, CARROT, and GARLIC; sauté until fragrant and tender; stirring as needed (about 3 minutes).
Stir CUMIN into vegetables and sauté a few minutes until fragrant.
Add VEGETABLE BROTH, DICED TOMATOES; BLACK BEANS, PINTO BEANS, CORN, OREGANO, CHIPOTLE POWDER, SALT, AND PEPPER; bring just to a boil; lower heat and simmer 10 minutes, stirring as needed; serve warm.
Notes
Garnish with crumbled tortilla chips or baked tortilla strips (see recipe in blogpost), cilantro, lime, jalapeño, and avocado.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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