What’s hearty, nutritious, and oh-so-easy to make? This vegan tortilla soup recipe, of course.
Featuring a base of canned fire-roasted tomatoes and homemade vegetable broth, this chunky soup tastes like a deconstructed vegan taco.
It also uses many ingredients traditionally found in Mexican cuisine, including beans, chili powder, and cilantro. The real stars of the show, however, are the tortillas.
In this recipe, soft corn tortillas are mixed into the actual soup, which adds thickness and texture. The soup is also topped with crispy tortilla strips.
Serve this vegan and vegetarian Mexican recipe as part of your vegan Cinco de Mayo spread (or whenever you’re craving a mouthwatering meal).
Table of Contents
Key Ingredients
- Canned diced tomatoes. We recommend fire-roasted tomatoes for maximum flavor, but regular canned tomatoes work just as well.
- Vegetable broth. For the best flavor, use homemade vegan vegetable broth.
- Beans. The protein in this recipe comes from beans. You can use white, red, or black beans, or even a combination of all three.
- Chili powder. Of course, no tortilla soup is complete without chili powder.
- Corn tortillas. Both white and yellow corn tortillas work well in this dish. For a shortcut, use tortilla chips.
How to Make Vegan Tortilla Soup
This hearty and delicious soup comes together in about an hour. What’s more, as with any other vegan soup, you can customize the ingredients based on what you have on hand.
Read on for the step-by-step instructions for making vegan tortilla soup.
1. In a large pot over medium-high heat, warm 2 tablespoons oil.
Add the onions, jalapeños, spices, and tomato paste. Stir and cook until the vegetables are soft, about 5 to 6 minutes. Add the minced garlic and cook for another 1 minute.
2. Add the canned tomatoes, broth, beans, and corn. Stir and simmer for 20 to 30 minutes, partially covered, or until slightly reduced. To thicken the soup, simmer for another 5 to 10 minutes.
3. While the soup is simmering, prepare the corn tortillas. Preheat the oven to 400°F and line a baking sheet with parchment paper. Next, stack 2 tortillas on a cutting board and slice into squares. Set aside.
4. Stack 4 corn tortillas on a cutting board. Cut into strips.
5. Add the thin strips of tortilla to a bowl. Drizzle with oil and toss well.
6. Transfer the tortilla strips to the baking sheet in an even, single layer.
7. Bake for 10 minutes, flipping once half way.
8. After the soup is done simmering, give it a taste. Add more salt, black pepper, cumin, or oregano, depending on your preference. When it’s ready, add the tortilla squares and cook for another 5 minutes, stirring constantly.
9. Spoon the soup into bowls. Garnish with your favorite Mexican food toppings, such as diced avocado, fresh cilantro, vegan sour cream, and vegan cheese. Finish it off with baked tortilla strips and a squeeze of fresh lime juice.
Recipe Tips, Variations, and Substitutions
- Use your favorite plant protein. If you don’t have or like beans, try tempeh or plant-based meat crumbles.
- Add more spices. Elevate the soup’s flavor with 1/4 to 1/2 teaspoon of smoked paprika or cayenne.
- Mix in greens. For even more vitamins and fiber, add a few handfuls of baby kale or spinach. The leafy greens will easily cook down without significantly altering the recipe.
- Use store-bought chips or strips. If you’re pressed for time, replace the soft tortillas with broken chips or pre-packed crispy tortilla strips.
How Do You Store Vegan Tortilla Soup?
Store leftover vegan tortilla soup in an airtight container in the refrigerator. Enjoy within 3 to 4 days. You can reheat the soup on the stovetop or in the microwave.
Serving Suggestions
- Tomatillo green chili salsa — Top your soup with a dollop of salsa verde
- Tempeh — Use cooked tempeh instead of beans
- Refried beans — Serve with a side of tortilla chips
Best Vegan Tortilla Soup
Ingredients
Vegan Tortilla Soup
- 2 tablespoons oil
- 1 white onion diced
- 1 jalapeño deseeded and diced
- 3 cloves garlic minced
- 28 ounces fire-roasted diced tomatoes or regular canned tomatoes
- 2 to 4 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons tomato paste
- 15 ounces black or white beans canned
- 1 ½ cups corn frozen or canned
- 4 corn tortillas white or yellow
Toppings
- Diced avocado
- Fresh cilantro
- Lime slices and juice
Instructions
- In a large pot over medium-high heat, warm 2 tablespoons oil. Add the onions, jalapenos, spices, and tomato paste. Stir and cook until the vegetables are soft, about 5 to 6 minutes. Add the minced garlic and cook for another 1 minute.
- Add the canned tomatoes, broth, beans, and corn. Stir and simmer for 20 to 30 minutes, partially covered, or until slightly reduced. To thicken the soup, simmer for another 5 to 10 minutes.
- While the soup is simmering, prepare the corn tortillas. Preheat the oven to 400° F and line a baking sheet with parchment paper. Next, stack 2 tortillas on a cutting board and slice into squares. Set aside.
- Stack 4 corn tortillas on a cutting board. Cut into strips. Add the thin strips of tortilla to a bowl. Drizzle with oil and toss well.
- Transfer the tortilla strips to the baking sheet in an even, single layer. Bake for 10 minutes, flipping once half way.
- After the soup is done simmering, give it a taste. Add more salt, black pepper, cumin, or oregano, depending on your preference. When it’s ready, add the tortilla squares and cook for another 5 minutes, stirring constantly.
- Spoon the soup into bowls. Garnish with your favorite Mexican food toppings, such as diced avocado, fresh cilantro, vegan sour cream, and vegan cheese. Finish it off with baked tortilla strips and a squeeze of fresh lime juice.
Notes
- If you don’t have or like beans, try tempeh or plant-based meat crumbles.
- Elevate the soup’s flavor with 1/4 to 1/2 teaspoon of smoked paprika or cayenne.
- For even more vitamins and fiber, add a few handfuls of baby kale or spinach. The leafy greens will easily cook down without significantly altering the recipe.
- If you’re pressed for time, replace the soft tortillas with broken chips or pre-packed crispy tortilla strips.
- Store leftover vegan tortilla soup in an airtight container in the refrigerator. Enjoy within 3 to 4 days. You can reheat the soup on the stovetop or in the microwave.
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Nutrition
About the Author
Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
