Vegan Tortilla Soup

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Quick and easy vegan tortilla soup is a busy family favorite, packed with beans, veggies, and those delicious, crispy tortilla strip toppings.

Why you'll love this vegan tortilla soup

This is one of my all-time favorite soups! If you love Mexican flavors, you'll be head over heels for this tortilla soup at first bite. It perfectly balances savory and mildly spicy notes, making your taste buds dance with joy. You might even forget it’s vegan! Here’s what else you’ll love about this soup:

• It's naturally vegan and gluten-free!
• This comfort food is nourishing and satisfying.
• Made with budget-friendly staples available in any grocery store.
• You can make this soup ahead for a week of meals or freeze it for later.
• Includes stove and pressure cooker instructions.

Ingredients you'll need

• Olive Oil: Adds richness and helps sauté the vegetables, enhancing overall flavor.
• Red Onion: Provides sweetness and depth; milder than yellow onions, it adds color.
• Red Bell Pepper: Offers sweetness and crunch, balancing savory flavors.
• Garlic Cloves: Contributes aromatic depth and a warm flavor that complements the dish.
• Oregano: Adds earthy, minty notes, enhancing the soup’s Mexican flavor.
• Cumin: Provides warm, nutty flavor essential for a Mexican profile.
• Chipotle Powder: Delivers smoky heat, deepening the soup’s flavor complexity.
• Vegetable Broth: Serves as a flavorful base, making the soup rich and savory.
• Diced Tomatoes or Rotel: Adds acidity and sweetness; Rotel brings extra spice.
• Canned Black Beans: Adds protein, fiber, and a creamy texture.
• Canned Pinto Beans: Offers mild flavor and creaminess, enhancing heartiness.
• Corn (canned, fresh, or frozen): Introduces sweetness and texture, contributing nutrients.
• Salt: Enhances all flavors, balancing sweetness and savoriness.
• Black Pepper: Provides mild heat, adding complexity to the taste.
• Optional toppings: Fresh cilantro, lime, avocado, and tortilla strips take this soup over the top!

How to make vegan tortilla soup

1. Saute the veggies in a soup pot; then add the canned ingredients, broth, and seasonings.
2. Bring everything to a boil, then simmer.
3. Prep and bake the tortilla strips using the instructions in the recipe card.
4. Serve vegan tortilla soup warm, topped with tortilla strips, avocado, lime, cilantro, and jalapeno pepper.

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 oil to coat.
3. Bake for 10 minutes, shaking halfway through.
4. Allow to cool and serve as a tortilla soup topping.

Recipe tips

• Save time: Chop your produce ahead and refrigerate in airtight containers to save time during cooking, which gets dinner on the table faster.
• Swap the beans: Use all black beans, or all pintos, or another bean of choice.
• Canned vs. dried beans: If using dried beans, soak overnight and fully cook them before using. Canned beans are pre-cooked and can be added directly from the can.
• Adjust the spice level: Start with less chipotle powder and add more later if you prefer extra heat to customize the kick to your family's taste.
• Make it creamy: Blend a portion of the soup with an immersion blender before serving. This can help thicken the soup without adding any dairy.
• Tortilla strip shortcut: Replace the baked tortilla strips with crumbled packaged tortilla chips on top of the soup.

More Mexican recipes

• 5-Minute Restaurant Salsa
• Vegetarian Burrito Bowls
• Cilantro Lime Rice
• 5-Minute Refried Beans

More soup recipes

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

📖 Recipe