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.
Servings: 9 cups
Calories: 45kcal
Equipment
- 4.5-quart Dutch oven or stockpot or 6 quart pressure cooker
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.
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.
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