An easy vegan AND vegetarian tortilla soup made with fresh veggies, beans, diced tomatoes, and Mexican seasonings. Everyday vegetables and pantry staples make this bean soup budget-friendly and weeknight-approved. There’s so much flavor packed in a Mexican vegan soup, even carnivores love it!
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 need to be acquired when you make 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
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
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.
* See full recipe below
My favorite things about Vegan / Vegetarian Tortilla Soup
- 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
- black pepper
Recommended tools
- chef knife and cutting board
- 3-quart soup pot
- stirring spoon
- ladle
Other healthy VEGAN soup recipes
Southwest Sweet Potato Quinoa Black Bean Chili
Can’t Believe It’s Vegan Cream of Mushroom Soup
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 No Salt Added 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
- 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; 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; serve warm.
- Garnish with crumbled tortilla chips or baked tortilla strips (see recipe in the blogpost), cilantro, lime, jalapeño, and avocado.
RECIPE NOTES
Nutrition
Traci Antonovich
Latest posts by Traci Antonovich (see all)
- Easy Baked Chicken Leg Drumsticks - 11/16/2019
- 20 Thanksgiving Recipes That are Elegant & Easy…Really! - 11/08/2019
- Sausage Stuffing with Apples - 11/05/2019
Celine says
04/29/2019 at 4:30 pmWould 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?
Traci Antonovich says
05/06/2019 at 7:10 amHi 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!
Maureen Longlade says
01/17/2019 at 5:27 amI made this soup yesterday. My husband & I both loved it. Had no chipotle so I used Chili powder. Thank you.👍
Traci Antonovich says
01/17/2019 at 5:53 amAwesome 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!
Debbye says
03/09/2018 at 12:24 pmWhat a gorgeous looking soup and so healthy! Can’t wait to try it!
Traci Antonovich says
03/09/2018 at 3:42 pmThanks so much Debbye! I love hearing that…and hope you get to try it out! 🙂
Lisa | Garlic & Zest says
03/09/2018 at 11:56 amWe make something similar and call it “taco soup”! The corn sounds like a great addition to this — and I love the fresh toppings.
Traci Antonovich says
03/09/2018 at 3:42 pmYep Lisa, this could easily be called Taco Soup too. You’re so right about the corn too…it’s always a winner! 🙂
Katie | Healthy Seasonal Recipes says
03/09/2018 at 11:07 amOur 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!
Traci Antonovich says
03/09/2018 at 3:41 pmThanks so much, Katie! Yep, game on…it’s still winter, right?! I love going Mexican with all the veggies 🙂
Adriana Lopez Martin says
03/09/2018 at 9:47 amMexican inspired dishes are always a winner in my list. Nice and cozy soup!
Traci Antonovich says
03/09/2018 at 3:40 pmI’m right there with you, Adriana! I can eat Mexican anytime…and love it! 🙂
Christina Shoemaker says
03/09/2018 at 9:35 amOh I love tortilla soup and yours looks divine!! I bet those beans make it so hearty! Looking forward to trying! <3
Traci Antonovich says
03/09/2018 at 3:39 pmThank you Christina! I’m honored to hear it! Hope you get to try it out 🙂
Camilla Hawkins says
01/29/2018 at 2:44 pmWhat 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:-)
Traci Antonovich says
01/30/2018 at 9:19 amAnd you’ve just made my week with this, Camilla! Love hearing the feedback 🙂
Amy @ Little Dairy on the Prairie says
01/29/2018 at 2:31 pmI am warming up just looking at this soup!
Traci Antonovich says
01/30/2018 at 9:18 amHaha, perfect Amy…thanks for saying so 🙂
K.C. says
01/29/2018 at 2:28 pmI 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!
Traci Antonovich says
01/30/2018 at 9:18 amI 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 🙂
Leslie says
01/29/2018 at 2:18 pmTortilla soup is of our family’s favorites. This one is so hearty that no one will even notice it is vegan!
Traci Antonovich says
01/30/2018 at 9:17 amThanks 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 🙂
Ben Myhre says
01/29/2018 at 1:42 pmThis looks like a hearty and tasty recipe!
Traci Antonovich says
01/30/2018 at 9:16 amThanks so much Ben! I must say it’s definitely both 🙂
Mairi says
01/29/2018 at 1:17 pmThis looks so good! Going to try this myself.
Traci Antonovich says
01/30/2018 at 9:15 amYay Mairi! Thanks so much…hope you do get to try it 🙂
cakespy says
12/21/2017 at 4:28 amPerfect – vibrant yet cozy flavors to brighten and soothe on this shortest day of the year!
Traci Antonovich says
12/21/2017 at 7:02 amHey 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!
Hope says
12/19/2017 at 12:03 pmThis looks so tasty, healthy and I bet it is full of flavour! Perfect comfort food!
Traci Antonovich says
12/19/2017 at 2:26 pmOh Hope, this soup has so much flavor…esp when you add in the condiments. YUM!!! Thanks for the lovely comment 🙂
Ginny McMeans says
12/19/2017 at 11:09 amWell, you know that looks fabulous to me. So many beautiful vegetables and lve the spices too.
Traci Antonovich says
12/19/2017 at 2:25 pmHaha, yep…for the win! Thanks for saying so 🙂
Alicia Taylor says
12/19/2017 at 11:02 amThis 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.
Traci Antonovich says
12/19/2017 at 2:24 pmThanks Alicia! It really, truly is ALL of those things…hope you love it like I do! 🙂
Joyce says
12/19/2017 at 10:32 amLoving 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! 🙂
Traci Antonovich says
12/19/2017 at 2:24 pmYay 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!
Katie D says
12/19/2017 at 9:39 amI can’t believe this takes just 30 minutes to make! Perfect easy dinner for a cold winter night
Traci Antonovich says
12/19/2017 at 2:23 pmThanks Katie! Yep, it’s crazy fast and so dang good!! 🙂