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Instant Pot Vegan Tortilla Soup

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Instant Pot Vegan Tortilla Soup is a low cal soup made with fresh veggies, beans, diced tomatoes, and Mexican seasonings. Everyday vegetables and pantry staples make this plant-based vegetarian tortilla soup budget-friendly and weeknight-approved. This Instant Pot recipe includes instructions for the stove too!

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

Mexican Tortilla Soup

Guys…this is one of my favorite soups of all time! And it’s so easy to make it meatless! It calls for everyday, fresh vegetables, like onions, bell peppers, and carrots, which I always have on hand.

I always have pantry ingredients like canned beans and canned tomatoes too.

The Mexican toppings are highly recommended with this tortilla soup. The flavors you get from piling on cilantro, lime, avocado, and tortilla strips are what distinguish this as a classic Mexican bean soup and take it over the top!

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

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

How to make Vegan Tortilla Soup in the Instant Pot

  1. Select “Sauté” on the Instant Pot and heat the OLIVE OIL.
  2. When the display reads “Hot”, add ONION, BELL PEPPER, CARROT, and GARLIC; sauté until fragrant and tender; stirring as needed (about 3 minutes).
  3. Stir CUMIN into vegetables and sauté a few minutes until fragrant. (This toasts the cumin and gives it deeper flavor).
  4. Add VEGETABLE BROTH, DICED TOMATOES with their juice; BLACK BEANS, PINTO BEANS, CORN, OREGANO, CHIPOTLE POWDER, SALT, AND PEPPER.
  5. Press the “Cancel” function on the Instant Pot. Secure the lid and turn the pressure release valve to the “Sealing” position.
  6. Select “Manual” and set the Instant Pot on “High” pressure for +2 minutes.
  7. When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
  8. Then, using an oven mitt for protection, release any remaining steam by turning the pressure release valve to the “Venting” position.
  9. The cooker automatically goes into “Keep Warm” mode until you shut it off.

* See full recipe below

How to make vegan tortilla soup on the stove

Step 1. Saute the veggies in a soup pot; then add the canned ingredients, broth, and seasonings.

Step 2. Bring everything to a boil, then simmer.

Step 3. Pre and bake the tortilla strips (or use packaged tortilla chips).

Step 4. Serve vegan tortilla soup warm, topped with tortilla strips, avocado, lime, cilantro, and jalapeno pepper.

* See full recipe below

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

How to make tortilla strips for tortilla soup

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.

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

My favorite things about Vegan / Vegetarian Tortilla Soup

  • it’s a favorite from my Instant Pot recipe collection
  • not just vegan, it’s gluten-free too!
  • healthy comfort food that’s really healthy and really comforting
  • made with budget-friendly everyday ingredients (onions, peppers, carrots, garlic, beans, broth, and seasonings)
  • made with reduced-sodium ingredients
  • crazy easy to make
  • make-ahead and eat all week, or freeze and reheat anytime

Vegan Tortilla Soup 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 and black pepper

Recommended tools

Other healthy VEGAN soup recipes

Instant Pot Kale and White Bean Soup

Can’t Believe It’s Vegan Cream of Mushroom Soup

In A Hurry Kale Chickpea Soup

(top) white bowl of tortilla soup with avocado, serrano, lime, and tortilla strip garnish on blue background (bottom)
white bowl of tortilla soup with avocado, serrano, lime, and tortilla strip garnish on blue background
Print REcipe
5 from 14 votes

Instant Pot Vegan Tortilla Soup

Instant Pot Vegan Tortilla Soup is a low cal soup made with fresh veggies, beans, diced tomatoes, and Mexican seasonings. Everyday vegetables and pantry staples make this plant-based vegetarian tortilla soup budget-friendly and weeknight-approved. This easy recipe includes instructions for the stove too!
Course Main 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 reduced-sodium 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

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 until fragrant and tender; stirring as needed (about 3 minutes).
  • Stir CUMIN into vegetables and sauté a few minutes until fragrant. (This toasts the cumin and gives it deeper flavor).
  • Add VEGETABLE BROTH, DICED TOMATOES with their juice; BLACK BEANS, PINTO BEANS, CORN, OREGANO, CHIPOTLE POWDER, 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 +2 minutes.
  • When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
  • Then, using an oven mitt for protection, release any remaining steam by turning the pressure release valve to the "Venting" position.
  • The cooker automatically goes into "Keep Warm" mode until you shut it off.

Vegan Tortilla Soup Stove Instructions

  • In a 3 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. (This toasts the cumin and gives it deeper flavor).
  • Add VEGETABLE BROTH, DICED TOMATOES with their juice; 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.

Serving and storage instructions

  • Serve warm. Garnish options include baked tortilla strips (see recipe in the blogpost), cilantro, lime, jalapeño, and avocado.
  • Refrigerate in an airtight container up to 5 days. Store tortilla strips separate from the soup to maintain their crispness.

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
Instant Pot 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
(top) white bowl of tortilla soup with avocado, serrano, lime, and tortilla strip garnish on blue background (bottom)
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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Latest posts by Traci Antonovich (see all)

Comments

  1. Erin says

    12/30/2019 at 6:48 pm

    5 stars
    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 😁.

    Reply

    • Traci Antonovich says

      12/30/2019 at 7:42 pm

      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!

  2. Kayla Dixon says

    11/25/2019 at 3:13 pm

    5 stars
    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?

    Reply

  3. 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!

  4. 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!

  6. Lisa | Garlic & Zest says

    03/09/2018 at 11:56 am

    5 stars
    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

  12. K.C. says

    01/29/2018 at 2:28 pm

    5 stars
    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!

  20. Joyce says

    12/19/2017 at 10:32 am

    5 stars
    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!

  21. 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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