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Vegan Tortilla Soup

Name: Vegan Tortilla Soup [Instant Pot or Stove]
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tbsp Olive Oil; 1/2 large Onion (diced (1 cup total)); 1 Red Bell Pepper (diced (1 cup total)); 1 large Carrot (diced (1 cup total)); 3 cloves Garlic (finely grated); 1/2 tsp ground Cumin; 1/2 tsp Chipotle Powder; 4 cups Vegetable Broth; 1 14.5-oz can Diced Tomatoes (don't drain) (or 2 cups chopped fresh tomatoes); 1 15-oz can Black Beans (rinsed and drained); 1 15-oz can Pinto Beans (rinsed and drained); 1 cup Corn (fresh, frozen, or canned); 1/2 tsp Dried Oregano; 1/4 tsp Kosher Salt; 1/8 tsp Black Pepper

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Vegan Tortilla Soup is a super flavorful Mexican bean and vegetable soup made with fresh vegetables and and pantry staples. These simple ingredients make this vegetarian tortilla soup budget-friendly, weeknight-approved, and perfect for novice cooks using the Instant Pot or stove.

white bowl of tortilla soup with avocado, serrano, lime, and tortilla strip garnish on blue background

Mexican Tortilla Soup

THIS, right here, is one of my all-time favorite soups! I mean, I'm always game for Mexican night and the ingredient combination in this tortilla soup is 100% awesome! It's truly the perfect balance of savory, acidic, salt, and the perfect amount of spicy that literally makes your taste buds dance and makes you forget you're not eating meat.

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Vegan & Vegetarian Tortilla Soup Ingredients

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extra virgin olive oil
red onion
red bell pepper
carrots
garlic
cumin
vegetable broth
diced tomatoes or Rotel
canned black beans
canned pinto beans
corn (canned, fresh, or frozen)
oregano, chipotle powder, Kosher salt, and black pepper

Then there's the toppings. Ohhhh, the flavors you get from piling on cilantro, lime, avocado, and tortilla strips are what give this classic vibes of a Mexican bean soup and take it over the top!

How to make Vegan Tortilla Soup in the Instant Pot

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Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
When the display reads "Hot", add ONION, BELL PEPPER, CARROT, and GARLIC; sauté a few minutes until tender, stirring as needed.
Stir CUMIN and CHIPOTLE POWDER into vegetables and sauté a few minutes until fragrant.
Add VEGETABLE BROTH, DICED TOMATOES (with juice), BLACK BEANS, PINTO BEANS, CORN, OREGANO, SALT, AND PEPPER.
Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position. Select "Manual" and set the Instant Pot on "High" pressure for 1 minute.
When the cycle completes, let the cooker sit undisturbed for a 10-minute natural pressure release (NPR).
Use a utensil to turn the pressure release valve to the "Venting" position to release any remaining steam.The cooker automatically goes into "Keep Warm" mode until you shut it off.

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How to make vegan tortilla soup on the stove

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Saute the veggies in a soup pot; then add the canned ingredients, broth, and seasonings.
Bring everything to a boil, then simmer.
Prep and bake the tortilla strips (or use packaged tortilla chips).
Serve vegan tortilla soup warm, topped with tortilla strips, avocado, lime, cilantro, and jalapeno pepper.

How to make tortilla strips

Preheat oven to 400°. Slice 4-6 corn tortillas into thin strips.
Toss in enough oil to lightly coat the strips and a few sprinkles of chili powder.
Bake 10 minutes (toss them around at the 5-minute mark).
Allow to cool, and try to not eat them all before using them in the soup.

baked tortilla strips on baking sheet on white towel on wood surface

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What I love about Vegan Tortilla Soup

naturally gluten-free
healthy comfort food that’s really healthy and really comforting
made with budget-friendly staples ingredients (onions, peppers, carrots, garlic, beans, broth, and seasonings)
easy to swap out ingredients for reduced-sodium versions
crazy easy to make
make-ahead and eat all week, or freeze and reheat anytime
can be made in the Instant Pot or on the stove

Recommended tools

chef knife and cutting board
Instant Pot or 4-quart soup pot
stirring utensil
ladle

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