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.
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.
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.
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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Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: 9 1-cup servings
Ingredients
- 2 Tbsp Olive Oil
- ½ 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
- ½ tsp ground Cumin
- ½ 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
- ½ tsp Dried Oregano
- ¼ tsp Kosher Salt
- ⅛ 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 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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Tiffaney says
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.
The Kitchen Girl says
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
Gabby | The Cookie Dough Diaries says
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!
The Kitchen Girl says
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 🙂
Brian & Cheri Skudlarek says
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!
The Kitchen Girl says
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!
Caryn says
Yes!
The Kitchen Girl says
Hehe thanks! 🙂
Jackie says
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!
The Kitchen Girl says
So glad you enjoyed it, Jackie. Love the quinoa add-in...nice! Thanks for taking the time to comment 🙂
The Kitchen Girl says
Oops, my bad! I just fixed it and it's located in the post. Thanks for bringing that to my attention, Rebecca 🙂
Erin says
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 .
Traci Antonovich says
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!