Vegan Tortilla Soup

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This vegan tortilla soup is packed with bold, satisfying flavor from hearty beans, vegetables, and simple pantry ingredients, and comes together in just 30 minutes.

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Why You'll Love This Recipe

This vegan tortilla soup is one of my go-to last-minute dinners. It’s made with simple pantry ingredients but still delivers big, bold flavor with just a little smoky heat—and you won’t even miss the meat. It’s naturally gluten-free, budget-friendly, and hearty enough to keep you full, whether you’re making it for tonight or prepping a few meals ahead. You can make it on the stove or in the pressure cooker, and it holds up well in the fridge or freezer, which makes it easy to come back to all week.

This recipe uses simple pantry ingredients and all the bold flavor you’d expect. If you’re not cooking plant-based, my chicken tortilla soup is another great option.

Ingredients You'll Need

• Olive oil – Helps soften the vegetables and builds the first layer of flavor.
• Onion – Adds natural sweetness and depth as it cooks down.
• Red bell pepper – Brings a mild sweetness and a little texture to balance the broth.
• Garlic – Adds a warm, savory flavor that rounds everything out.
• Ground cumin, chipotle powder, and dried oregano – This combo gives the soup its smoky, earthy flavor. Chipotle adds heat, so adjust to taste.
• Vegetable broth – The base of the soup. It ties everything together and carries the flavor.
• Diced tomatoes – Add acidity and a light sweetness to balance the spices.
• Black beans and pinto beans – Make the soup filling with protein and fiber, while adding a creamy texture.
• Corn – Adds pops of sweetness and texture throughout the soup.
• Salt and black pepper – Bring all the flavors into balance. Adjust at the end to taste.
• Toppings (optional) – Cilantro, lime, avocado, and tortilla strips add freshness, crunch, and brightness right before serving.

How To Make Vegan Tortilla Soup

1. Sauté the vegetables in a soup pot, then add the spices and cook briefly to bring out their flavor.
2. Add the canned ingredients and broth.
3. Bring everything just to a boil, then simmer for about 15 minutes.
4. Prep and bake the tortilla strips according to the recipe card instructions.
5. Serve the vegan tortilla soup warm, topped with tortilla strips, avocado, lime, cilantro, and jalapeno.

How to make tortilla strips

1. Preheat oven to 400°F. Slice the corn tortillas into thin strips.
2. Toss the tortilla strips in 2 teaspoons of oil to coat.
3. Bake for 10 minutes, shaking halfway through.
4. Allow to cool and serve as a tortilla soup topping.

My Test Kitchen Notes

• Build flavor early – If you have time, let the onion and bell pepper cook until softened before adding spices. This gives the soup a deeper, more developed base.
• Bloom the spices – Briefly cooking the cumin, chipotle powder, and oregano in oil wakes up their flavor and keeps them from tasting flat.
• Canned vs. dried beans – This recipe is designed for canned beans to keep it a 30-minute dinner. If using dried beans, cook them fully before adding.
• Control the thickness – For a thicker soup, mash a small portion of the beans in the pot. For a thinner broth, add a splash of extra broth or water.
• Balance at the end – Taste before serving and add a squeeze of lime or a pinch of salt if needed. This brightens the whole pot.
• Tortilla topping notes – Skip baking tortilla strips and top with crushed tortilla chips for an easy finish. If making tortilla strips, let them cool completely so they crisp up before adding.

More Vegan Mexican recipes

• Easy Refried Black Beans Recipe
• 5-Minute Restaurant Salsa
• Cilantro Lime Rice
• Homemade Pico De Gallo

More Vegan Soup Recipes

• Easy Homemade Vegetable Soup
• Tomato Soup
• Kale and White Bean Soup
• Vegan Cream of Mushroom Soup
• Thai Coconut Soup
• Chickpea Kale Soup

📖 Recipe

Vegan Tortilla Soup Recipe

This vegan tortilla soup is packed with bold, satisfying flavor from hearty beans, vegetables, and simple pantry ingredients, and comes together in just 30 minutes.

Prep TimePrep Time: 10 minutes mins

Cook TimeCook Time: 20 minutes mins

Total timeTotal Time: 30 minutes mins

Yield 9 cups

Author Traci

5 from 22 votes

Print Pin it for later 📌

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Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

1x2x3x

• ▢ 1 tablespoon Olive Oil
• ▢ 1 medium Onion, diced (about 1 cup)
• ▢ ½ Red Bell Pepper, diced (about 1 cup)
• ▢ 3 cloves Garlic, minced
• ▢ 1 teaspoon Ground Cumin
• ▢ ½ teaspoon Chipotle Powder, or chili powder
• ▢ ½ teaspoon Dried Oregano
• ▢ 4 cups Vegetable Broth
• ▢ 1 (14.5-ounce can) Fire Roasted Tomatoes, don't drain
• ▢ 1 (15-ounce can) Black Beans, rinsed and drained (about 1.5 cups)
• ▢ 1 (15-ounce can) Pinto Beans, rinsed and drained (about 1.5 cups)
• ▢ 1 cup Corn, fresh, frozen, or canned
• ▢ ½ teaspoon Salt
• ▢ Black Pepper, to taste

(Optional) tortilla strips

• ▢ 4 Mini Corn Tortillas, sliced into ¼-inch wide strips
• ▢ 2 teaspoons Olive Oil

Instructions

• Heat a 4-quart pot over medium heat. Add OLIVE OIL and heat until shimmering.
• Add ONION and RED BELL PEPPER. Cook until they start to soften, stirring as needed, about 5 minutes.
• Stir in GARLIC, CUMIN, CHIPOTLE POWDER, and OREGANO. Cook for a few minutes until fragrant, stirring as needed.
• Add VEGETABLE BROTH, TOMATOES with their juice, BLACK BEANS, PINTO BEANS, and CORN.
• Raise the heat and bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 10 to 15 minutes, stirring occasionally. Add SALT and PEPPER to taste.
• While the soup simmers, make the tortilla strips if using. Preheat the oven to 400°F. Place the TORTILLA STRIPS on a baking sheet, drizzle with OLIVE OIL, and toss to coat. Spread them into an even layer and bake for about 10 minutes, shaking the pan halfway through, until crisp. Let them cool completely.
• Ladle the soup into bowls and serve warm with tortilla strips and any desired toppings, such as CILANTRO, LIME, JALAPEÑO, or AVOCADO.
• Let the soup cool completely before storing. Refrigerate in an airtight container for up to 5 days. Store the tortilla strips separately so they stay crisp.

Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

Build flavor early – If you have time, let the onion and bell pepper cook until softened before adding spices. This gives the soup a deeper, more developed base.

Bloom the spices – Briefly cooking the cumin, chipotle powder, and oregano in oil wakes up their flavor and keeps them from tasting flat.

Canned vs. dried beans – This recipe is designed for canned beans to keep it a 30-minute dinner. If using dried beans, cook them fully before adding.

Control the thickness – For a thicker soup, mash a small portion of the beans in the pot. For a thinner broth, add a splash of extra broth or water.

Balance at the end – Taste before serving and add a squeeze of lime or a pinch of salt if needed. This brightens the whole pot.

Tortilla topping notes – Skip baking tortilla strips and top with crushed tortilla chips for an easy finish. If making tortilla strips, let them cool completely so they crisp up before adding.

Equipment

• chef's knife
• cutting board
• 4.5-quart Dutch oven or stockpot or 6 quart pressure cooker
• stirring utensil

Nutrition

Serving: 1cup | Calories: 45kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 551mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 0.4mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Dinner, Main Course, Soup

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

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