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 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: Contribute aromatic depth and a warm flavor that complements the dish.
• Oregano, Cumin, and Chipotle Powder: Adds earthy, nutty, and smoky flavors, enhancing the soup’s Mexican flavor.
• 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 and Pinto Beans: Add protein, fiber, and a creamy texture.
• Corn (canned, fresh, or frozen): Introduces sweetness and texture, contributing nutrients.
• Salt and Pepper: Enhances all flavors, balancing sweetness and savoriness.
• Toppings: Fresh cilantro, lime, avocado, and tortilla strips take this soup over the top!

How to make vegan tortilla soup

1. Sauté 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 according to the recipe card instructions.
4. Serve the vegan tortilla soup warm, topped with tortilla strips, avocado, lime, cilantro, and jalapeno.

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 speed cooking and get dinner on the table faster.
• Swap the beans: use all black beans, all pintos, or another bean of your choice.
• Canned vs. dried beans: If using dried beans, soak them overnight in 6 cups water and thoroughly 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
• Chicken Tortilla Soup
• Easy Homemade Vegetable Soup
• Vegan Cream of Mushroom Soup
• Thai Coconut Soup
• Chickpea Kale Soup

📖 Recipe