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!
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!
How to make Vegan Tortilla Soup in the Instant Pot
- 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.
* 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. Prep 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
How to make tortilla strips for tortilla soup
Step 1. Slice 4-6 corn tortillas into thin strips.
Step 2. Toss in enough oil to lightly coat the strips and a few sprinkles of chili powder.
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.
My favorite things about Vegan / Vegetarian Tortilla Soup
- it’s another easy recipe 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
- chef knife and cutting board
- Instant Pot or 4-quart soup pot
- stirring utensil
- ladle
Other healthy VEGAN soup recipes
Instant Pot Kale and White Bean Soup
Can’t Believe It’s Vegan Cream of Mushroom Soup
Instant Pot Vegan Tortilla Soup
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
Nutrition
- Roasted Red Pepper Hummus - 07/08/2020
- Loaded Baked Potato Salad [Instant Pot or Stove] - 06/30/2020
- Instant Pot Corn on the Cob - 06/28/2020
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 🙂
I can not find the spices or amount of oil you use for the tortilla strips, I’ve read through the blog and recipe twice.
Thanks!
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?
Hi Kayla, thanks for noticing that. I just edited the instructions to add the tomato juice to the soup. Enjoy!
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!! 🙂