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This vegan tortilla soup is packed with bold, satisfying flavor from hearty beans, vegetables, and simple pantry ingredients, and comes together in just 30 minutes.
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Why You'll Love This Recipe
This vegan tortilla soup is one of my go-to last-minute dinners. It’s made with simple pantry ingredients but still delivers big, bold flavor with just a little smoky heat—and you won’t even miss the meat. It’s naturally gluten-free, budget-friendly, and hearty enough to keep you full, whether you’re making it for tonight or prepping a few meals ahead. You can make it on the stove or in the pressure cooker, and it holds up well in the fridge or freezer, which makes it easy to come back to all week.
This recipe uses simple pantry ingredients and all the bold flavor you’d expect. If you’re not cooking plant-based, my chicken tortilla soup is another great option.
Ingredients You'll Need
- Olive oil – Helps soften the vegetables and builds the first layer of flavor.
- Onion – Adds natural sweetness and depth as it cooks down.
- Red bell pepper – Brings a mild sweetness and a little texture to balance the broth.
- Garlic – Adds a warm, savory flavor that rounds everything out.
- Ground cumin, chipotle powder, and dried oregano – This combo gives the soup its smoky, earthy flavor. Chipotle adds heat, so adjust to taste.
- Vegetable broth – The base of the soup. It ties everything together and carries the flavor.
- Diced tomatoes – Add acidity and a light sweetness to balance the spices.
- Black beans and pinto beans – Make the soup filling with protein and fiber, while adding a creamy texture.
- Corn – Adds pops of sweetness and texture throughout the soup.
- Salt and black pepper – Bring all the flavors into balance. Adjust at the end to taste.
- Toppings (optional) – Cilantro, lime, avocado, and tortilla strips add freshness, crunch, and brightness right before serving.
How To Make Vegan Tortilla Soup
- Sauté the vegetables in a soup pot, then add the spices and cook briefly to bring out their flavor.
- Add the canned ingredients and broth.
- Bring everything just to a boil, then simmer for about 15 minutes.
- Prep and bake the tortilla strips according to the recipe card instructions.
- Serve the vegan tortilla soup warm, topped with tortilla strips, avocado, lime, cilantro, and jalapeno.
How to make tortilla strips
- Preheat oven to 400°F. Slice the corn tortillas into thin strips.
- Toss the tortilla strips in 2 teaspoons of oil to coat.
- Bake for 10 minutes, shaking halfway through.
- Allow to cool and serve as a tortilla soup topping.
My Test Kitchen Notes
- Build flavor early – If you have time, let the onion and bell pepper cook until softened before adding spices. This gives the soup a deeper, more developed base.
- Bloom the spices – Briefly cooking the cumin, chipotle powder, and oregano in oil wakes up their flavor and keeps them from tasting flat.
- Canned vs. dried beans – This recipe is designed for canned beans to keep it a 30-minute dinner. If using dried beans, cook them fully before adding.
- Control the thickness – For a thicker soup, mash a small portion of the beans in the pot. For a thinner broth, add a splash of extra broth or water.
- Balance at the end – Taste before serving and add a squeeze of lime or a pinch of salt if needed. This brightens the whole pot.
- Tortilla topping notes – Skip baking tortilla strips and top with crushed tortilla chips for an easy finish. If making tortilla strips, let them cool completely so they crisp up before adding.
More Vegan Mexican recipes
More Vegan Soup Recipes
- Easy Homemade Vegetable Soup
- Tomato Soup
- Kale and White Bean Soup
- Vegan Cream of Mushroom Soup
- Thai Coconut Soup
- Chickpea Kale Soup
📖 Recipe
Vegan Tortilla Soup Recipe
This vegan tortilla soup is packed with bold, satisfying flavor from hearty beans, vegetables, and simple pantry ingredients, and comes together in just 30 minutes.
Yield 9 cups
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion, diced (about 1 cup)
- ½ Red Bell Pepper, diced (about 1 cup)
- 3 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- ½ teaspoon Chipotle Powder, or chili powder
- ½ teaspoon Dried Oregano
- 4 cups Vegetable Broth
- 1 (14.5-ounce can) Fire Roasted Tomatoes, don't drain
- 1 (15-ounce can) Black Beans, rinsed and drained (about 1.5 cups)
- 1 (15-ounce can) Pinto Beans, rinsed and drained (about 1.5 cups)
- 1 cup Corn, fresh, frozen, or canned
- ½ teaspoon Salt
- Black Pepper, to taste
(Optional) tortilla strips
- 4 Mini Corn Tortillas, sliced into ¼-inch wide strips
- 2 teaspoons Olive Oil
Instructions
- Heat a 4-quart pot over medium heat. Add OLIVE OIL and heat until shimmering.
- Add ONION and RED BELL PEPPER. Cook until they start to soften, stirring as needed, about 5 minutes.
- Stir in GARLIC, CUMIN, CHIPOTLE POWDER, and OREGANO. Cook for a few minutes until fragrant, stirring as needed.
- Add VEGETABLE BROTH, TOMATOES with their juice, BLACK BEANS, PINTO BEANS, and CORN.
- Raise the heat and bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 10 to 15 minutes, stirring occasionally. Add SALT and PEPPER to taste.
- While the soup simmers, make the tortilla strips if using. Preheat the oven to 400°F. Place the TORTILLA STRIPS on a baking sheet, drizzle with OLIVE OIL, and toss to coat. Spread them into an even layer and bake for about 10 minutes, shaking the pan halfway through, until crisp. Let them cool completely.
- Ladle the soup into bowls and serve warm with tortilla strips and any desired toppings, such as CILANTRO, LIME, JALAPEÑO, or AVOCADO.
- Let the soup cool completely before storing. Refrigerate in an airtight container for up to 5 days. Store the tortilla strips separately so they stay crisp.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️
Recipe Notes
Build flavor early – If you have time, let the onion and bell pepper cook until softened before adding spices. This gives the soup a deeper, more developed base.
Bloom the spices – Briefly cooking the cumin, chipotle powder, and oregano in oil wakes up their flavor and keeps them from tasting flat.
Canned vs. dried beans – This recipe is designed for canned beans to keep it a 30-minute dinner. If using dried beans, cook them fully before adding.
Control the thickness – For a thicker soup, mash a small portion of the beans in the pot. For a thinner broth, add a splash of extra broth or water.
Balance at the end – Taste before serving and add a squeeze of lime or a pinch of salt if needed. This brightens the whole pot.
Tortilla topping notes – Skip baking tortilla strips and top with crushed tortilla chips for an easy finish. If making tortilla strips, let them cool completely so they crisp up before adding.
Equipment
- 4.5-quart Dutch oven or stockpot or 6 quart pressure cooker
Nutrition
Serving: 1cup | Calories: 45kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 551mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 11mg | Calcium: 10mg | Iron: 0.4mg
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
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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!
Kayla Dixon says
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?
Traci Antonovich says
Oops it goes into the soup. Thanks for noticing that, Kayla...fixed it 🙂
Celine says
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?
Traci Antonovich says
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!
Maureen Longlade says
I made this soup yesterday. My husband & I both loved it. Had no chipotle so I used Chili powder. Thank you.
Traci Antonovich says
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!
Debbye says
What a gorgeous looking soup and so healthy! Can't wait to try it!
Traci Antonovich says
Thanks so much Debbye! I love hearing that...and hope you get to try it out! 🙂
Lisa | Garlic & Zest says
We 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
Yep 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
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!
Traci Antonovich says
Thanks so much, Katie! Yep, game on...it's still winter, right?! I love going Mexican with all the veggies 🙂
Adriana Lopez Martin says
Mexican inspired dishes are always a winner in my list. Nice and cozy soup!
Traci Antonovich says
I'm right there with you, Adriana! I can eat Mexican anytime...and love it! 🙂
Christina Shoemaker says
Oh I love tortilla soup and yours looks divine!! I bet those beans make it so hearty! Looking forward to trying! <3
Traci Antonovich says
Thank you Christina! I'm honored to hear it! Hope you get to try it out 🙂
Camilla Hawkins says
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:-)
Traci Antonovich says
And you've just made my week with this, Camilla! Love hearing the feedback 🙂
Amy @ Little Dairy on the Prairie says
I am warming up just looking at this soup!
Traci Antonovich says
Haha, perfect Amy...thanks for saying so 🙂
K.C. says
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!
Traci Antonovich says
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 🙂
Leslie says
Tortilla soup is of our family's favorites. This one is so hearty that no one will even notice it is vegan!
Traci Antonovich says
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 🙂
Ben Myhre says
This looks like a hearty and tasty recipe!
Traci Antonovich says
Thanks so much Ben! I must say it's definitely both 🙂
Mairi says
This looks so good! Going to try this myself.
Traci Antonovich says
Yay Mairi! Thanks so much...hope you do get to try it 🙂
cakespy says
Perfect - vibrant yet cozy flavors to brighten and soothe on this shortest day of the year!
Traci Antonovich says
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!
Hope says
This looks so tasty, healthy and I bet it is full of flavour! Perfect comfort food!
Traci Antonovich says
Oh Hope, this soup has so much flavor...esp when you add in the condiments. YUM!!! Thanks for the lovely comment 🙂
Ginny McMeans says
Well, you know that looks fabulous to me. So many beautiful vegetables and lve the spices too.
Traci Antonovich says
Haha, yep...for the win! Thanks for saying so 🙂
Alicia Taylor says
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.
Traci Antonovich says
Thanks Alicia! It really, truly is ALL of those things...hope you love it like I do! 🙂
Joyce says
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! 🙂
Traci Antonovich says
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!
Katie D says
I can't believe this takes just 30 minutes to make! Perfect easy dinner for a cold winter night
Traci Antonovich says
Thanks Katie! Yep, it's crazy fast and so dang good!! 🙂