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.
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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
* Get printable recipe below
- 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
* Get printable recipe below
- 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.
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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
More vegan Mexican recipes
- Black Bean and Corn Salsa
- 5-Minute Restaurant Salsa
- Black Eyed Pea Salad
- Vegetarian Burrito Bowls
- Cilantro Lime Rice
- 5-Minute Refried Beans
More VEGAN soup recipes
- Tomato Soup [Instant Pot or Stove]
- Kale and White Bean Soup [Instant Pot or Stove]
- Vegan Cream of Mushroom Soup
- Homemade Vegetable Soup [Instant Pot or Stove]
- Thai Coconut Soup
- Kale Chickpea Soup In A Hurry
Vegan Tortilla Soup [Instant Pot or Stove]
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.
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Yield: 9 1-cup servings
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
Recipe Instructions
Vegan Tortilla Soup (Instant Pot Instructions)
- 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" or "Pressure Cook" 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.
Vegan Tortilla Soup (Stove Instructions)
- Heat OLIVE OIL in a 4 quart soup pot on medium-high heat.
- Add ONION, BELL PEPPER, CARROT, and GARLIC. Sauté until fragrant and tender; stirring as needed (about 3 minutes).
- 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.Bring just to a boil, then lower heat and simmer 10-15 minutes, stirring as needed.
Serving and storage instructions
- Serve tortilla soup warm. Topping options: Tortilla chips, baked tortilla strips (see recipe in the blogpost), cilantro, lime, jalapeño, avocado, sour cream, etc.
- Refrigerate soup in an airtight container up to 5 days. Store tortilla strips separate from the soup to maintain crispness.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.
Nutrition
Serving: 1cup | Calories: 61kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 492mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1894IU | Vitamin C: 13mg | Calcium: 6mg | Iron: 1mg
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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This is a fantastic, flavourful recipe! Made it as written, and myself and my husband loved it. We are incorporating more vegetarian and vegan meals into our diet and this one is a winner.
Yay Tiffaney! I'm so glad my recipe found its way into your kitchen and you both love it! This one really is a winner for more meatless meals in our house too. Thanks for the review 💚
I'm trying to make more vegan meals and I made this last night and it is SO delicious! So easy and I honestly couldn't stop eating it. I didn't have any pinto beans on hand but I just substituted for kidney beans and it was still perfect. I kept going back for seconds, then thirds! Thanks for the delicious recipe, will be making again!
Awesome, Gabby! I think you might love this tortilla soup as much as we do lol. I'm so happy to hear it and thanks for the feedback. I need to make your desserts! Wow! Thanks again 🙂
Delicious! Whole family loved it and went back for seconds! Didn't have chipotle powder so substituted Smoked Paprika per google's substitute recommendations and it was SO delicious! We don't really do hot so the substitute probably worked better for us anyway. Also added some conchas and accidentally cooked for 10 min instead of one (whoops lol) and did a quick release and was perfect. Topped with cilantro, sliced green onion and crushed tortilla chips. Seriously probably my new favorite soup. Thank you!
You are SO welcome 💚 Your new favorite soup? That's such a compliment ☺️ and I'm glad you loved it and I'm so happy to inspire!
Yes!
Hehe thanks! 🙂
Very easy and tasty! I added some cooked quinoa at the end, served it with sour cream, cheese and guacamole. I will definitely make it again!
So glad you enjoyed it, Jackie. Love the quinoa add-in...nice! Thanks for taking the time to comment 🙂
Oops, my bad! I just fixed it and it's located in the post. Thanks for bringing that to my attention, Rebecca 🙂
My whole family of 7 loved this recipe. Thank you so much! We’re trying to go more vegan and this recipe is building my confidence 😁.
Omgosh, Erin...this makes me so happy! When we do vegan, THIS is a staple recipe and nobody EVER misses the meat. Yay! I have plenty more vegan recipes and please, don't hesitate to reach out with questions or suggestions. Cheers to the new year!
What are we saving the tomato juice for just wondering? I am all about reusing but just making sure I am not missing something here?
Oops 🙈 it goes into the soup. Thanks for noticing that, Kayla...fixed it 🙂
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?
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!
I made this soup yesterday. My husband & I both loved it. Had no chipotle so I used Chili powder. Thank you.👍
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!
What a gorgeous looking soup and so healthy! Can't wait to try it!
Thanks so much Debbye! I love hearing that...and hope you get to try it out! 🙂
We make something similar and call it "taco soup"! The corn sounds like a great addition to this -- and I love the fresh toppings.
Yep Lisa, this could easily be called Taco Soup too. You're so right about the corn too...it's always a winner! 🙂
Our soup game is still going strong here in the month of March. I have so many veggies to use up in my fridge so this recipe is totally inspiring me to go Mexican with them! Thanks for the inspo!
Thanks so much, Katie! Yep, game on...it's still winter, right?! I love going Mexican with all the veggies 🙂
Mexican inspired dishes are always a winner in my list. Nice and cozy soup!
I'm right there with you, Adriana! I can eat Mexican anytime...and love it! 🙂
Oh I love tortilla soup and yours looks divine!! I bet those beans make it so hearty! Looking forward to trying! <3
Thank you Christina! I'm honored to hear it! Hope you get to try it out 🙂
What a beautiful, healthy and delicious looking soup - we eat with our eyes first and this soup ticks all the boxes along with you fabulous photography:-)
And you've just made my week with this, Camilla! Love hearing the feedback 🙂
I am warming up just looking at this soup!
Haha, perfect Amy...thanks for saying so 🙂
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!
I can't tell you how happy I am to hear that, K.C. Thanks! And you're right, it is so quick....even for last minute meals 🙂
Tortilla soup is of our family's favorites. This one is so hearty that no one will even notice it is vegan!
Thanks Leslie! You're so right that no one will notice because there's a lot of flavor and texture going on...that's the trick 🙂
This looks like a hearty and tasty recipe!
Thanks so much Ben! I must say it's definitely both 🙂
This looks so good! Going to try this myself.
Yay Mairi! Thanks so much...hope you do get to try it 🙂
Perfect - vibrant yet cozy flavors to brighten and soothe on this shortest day of the year!
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!
This looks so tasty, healthy and I bet it is full of flavour! Perfect comfort food!
Oh Hope, this soup has so much flavor...esp when you add in the condiments. YUM!!! Thanks for the lovely comment 🙂
Well, you know that looks fabulous to me. So many beautiful vegetables and lve the spices too.
Haha, yep...for the win! Thanks for saying so 🙂
This looks very hearty and filling. As a bonus, it looks pretty easy, too! I love all the beans for fiber and protein. I pinned it to try later.
Thanks Alicia! It really, truly is ALL of those things...hope you love it like I do! 🙂
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! 🙂
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!
I can't believe this takes just 30 minutes to make! Perfect easy dinner for a cold winter night
Thanks Katie! Yep, it's crazy fast and so dang good!! 🙂