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Southwest Vegan Tortilla Soup

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This Southwest Vegan Tortilla Soup Recipe is a scrumptious, Mexican vegan soup made with fresh, everyday veggies, black beans, pintos, tomatoes, and southwest seasonings. Tortilla soup takes 10 minutes to prep and 20 minutes to cook, making it perfect for busy weeknights!

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.

Don’t skimp on the garnishes (cilantro, lime, avocado, and tortilla strips).

I mean, the soup is good, but it won’t be over-the-top amazing until you garnish it with those classic toppings.

Honestly, this whole combination gives this tortilla soup the savory, spicy, sour, salty, and bitter flavors that will literally make anyone forget they’re not eating meat!

How to make this tortilla soup recipe

Step 1. chop the veggies and open the canned ingredients

Step 2. saute the veggies; then add the canned ingredients, broth, and seasonings

Step 3. bring to a boil, then simmer

Step 4. bake the tortilla strips (or use tortilla chips)

Step 5. chop other garnish ingredients

* See full recipe below

How do you make tortilla strips?

Step 1. slice corn tortillas into thin strips

Step 2. toss in oil and seasonings

Step 3. bake 400° for 10 minutes (shake em up at the 5-minute mark)

Step 4. allow to cool, and try to not eat them all before using them in the soup

Here are my favorite things about this vegan soup:

  • it’s vegan AND gluten-free
  • healthy comfort food that’s really healthy and really comforting
  • made with budget-friendly everyday ingredients
  • made with reduced-sodium ingredients
  • crazy easy to make
  • make-ahead…eat all week
  • can be frozen and reheated so easily

Southwest Vegan Tortilla Soup Recipe Ingredients

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

Kitchen tools I use for this recipe:

Other 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

Print REcipe
5 from 12 votes

Southwest Vegan Tortilla Soup

This Southwest Vegan Tortilla Soup Recipe is a scrumptious, Mexican vegan soup made with fresh, everyday veggies, black beans, pintos, tomatoes, and southwest seasonings. Tortilla soup takes 10 minutes to prep and 20 minutes to cook, making it perfect for busy weeknights!
Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 1-cup servings
Calories 69kcal
Author Traci Antonovich

Ingredients

  • 2 Tbsp Extra Virgin Olive Oil
  • 1/2 large Red Onion diced
  • 1 small Red Bell Pepper diced
  • 1 large Carrot chopped
  • 3 cloves Garlic finely grated
  • 1/4 tsp ground Cumin
  • 4 cups reduced-sodium Vegetable Broth
  • 1 14.5-oz can No Salt Added Diced Tomatoes keep juice
  • 1 15-oz can Reduced Sodium Black Beans rinsed and drained
  • 1 15-oz 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 Kosher 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.
  • Garnish with crumbled tortilla chips or baked tortilla strips (see recipe in the blogpost), cilantro, lime, jalapeño, and avocado.

RECIPE NOTES

Yield: 2 quarts (8 cups)
Serving size: 1 cup
Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts
Southwest Vegan Tortilla Soup
Amount Per Serving (1 cup)
Calories 69 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 555mg24%
Potassium 124mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 2095IU42%
Vitamin C 14.7mg18%
Calcium 7mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl

Traci Antonovich
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Traci Antonovich

Recipe author and food photographer at The Kitchen Girl
I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.
Traci Antonovich
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Comments

  1. Celine says

    04/29/2019 at 4:30 pm

    Would I be able to make this as a freezer meal for the crockpot? This recipe looks delicious and I’ve been looking for recipes that I can either chop up the ingredients, then freeze, and cook later in the crockpot; or cook in the crockpot first and freeze after. Any suggestions to make this work for this recipe?

    Reply

    • Traci Antonovich says

      05/06/2019 at 7:10 am

      Hi Celine, great question! When a soup recipe involves fresh produce, I recommend cooking it first because freezing fresh produce can discolor it and change its texture. I also prefer to freeze soup in smaller portions, mainly because it’s easier to store and thaws more quickly. Let me know if you have more questions…and thanks for stopping by!

  2. Maureen Longlade says

    01/17/2019 at 5:27 am

    I made this soup yesterday. My husband & I both loved it. Had no chipotle so I used Chili powder. Thank you.👍

    Reply

    • Traci Antonovich says

      01/17/2019 at 5:53 am

      Awesome Maureen! Chili powder in place of chipotle is perfect. So glad you loved it…one of my fav soups ever 🙂 Thanks for stopping back by!

  4. Lisa | Garlic & Zest says

    03/09/2018 at 11:56 am


    We make something similar and call it “taco soup”! The corn sounds like a great addition to this — and I love the fresh toppings.

    Reply

  10. K.C. says

    01/29/2018 at 2:28 pm


    I cannot even begin to tell you how delicious this looks. It is quick enough that I can even get it on the table for tonight’s supper!

    Reply

    • Traci Antonovich says

      12/21/2017 at 7:02 am

      Hey thanks so much! Yes, it is the shortest day of the year…perfect timing for this soup to get into your rotation 🙂 Enjoy the rest of 2017!

  18. Joyce says

    12/19/2017 at 10:32 am


    Loving all the flavours in this soup! I actually told myself to eat more beans in the new year – and this is such a flavourful way to enjoyit! 🙂

    Reply

    • Traci Antonovich says

      12/19/2017 at 2:24 pm

      Yay Joyce! This could be a signature dish for you. I especially love the pinto beans b/c they’re softer than black beans…they melt in your mouth 🙂 Enjoy!

  19. Katie D says

    12/19/2017 at 9:39 am

    I can’t believe this takes just 30 minutes to make! Perfect easy dinner for a cold winter night

    Reply

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