Best Vegan Tortilla Soup

Learn how to make the best vegan tortilla soup with this easy recipe. Enjoy it for lunch or dinner with plant-based shredded cheese, fresh cilantro, avocado, and a squeeze of lime juice.


vegetable broth white onion canned tomatoes canned beans corn tortillas tomato paste salt and pepper

©Kirsten Nunez

corn jalapeño garlic chili powder cumin oregano oil

Step 1:

In a large pot, cook the onions, jalapeños, spices, and tomato paste until soft, about 5 to 6 minutes. Add the garlic and cook for another 1 minute.

©Kirsten Nunez


Add the canned tomatoes, broth, beans, and corn. Stir and simmer for 20 to 30 minutes, or until slightly reduced. To thicken the soup, simmer for another 5 to 10 minutes.

Step 2:

©Kirsten Nunez

While the soup is simmering, prepare the corn tortillas. Preheat the oven to 400°F. Next, stack 2 tortillas on a cutting board and slice into squares. Set aside.

Step 3:

©Kirsten Nunez

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.

Step 4:

©Kirsten Nunez

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