This Vegan Tortilla Soup is fresh, flavorful, a little spicy, and so easy to make! In just 30 minutes you can have a satisfying soup that’s perfect lunch or dinner! Top it with tortilla strips and customize with your favorite soup toppings.
Vegan tortilla soup just might be my favorite soup! I love Mexican flavors, and this soup is perfectly seasoned with a bit of spice, rich tangy tomatoes, sweet corn kernels, and a bit of lime.
This Mexican inspired soup is so simple to make with easy ingredients. It’s quick enough to prepare on weeknights, and also freezes well, making it great for meal prep.
It’s also oil-free, gluten-free, and full of nutrients and protein. And it’s easy to customize with your favorite soup toppings.
Ingredients
Making your own plant-based tortilla soup requires simple ingredients you likely have in your pantry.
- Onion – I used yellow, but white or sweet onion will also work.
- Garlic – fresh is best, but jarred minced garlic will work.
- Jalapeño pepper – you can use a serrano or poblano pepper. I remove the seeds from my peppers to control the heat.
- Fire roasted tomatoes – the smoky taste of fire roasted tomatoes is delicious in this soup, but if you can’t find them regular canned diced tomatoes will work.
- Veggie Broth – any vegetable broth will work. I often make a broth with Better than Bouillon. Store bought or homemade broth is fine. A vegan chicken or vegan beef broth would also be delicious. Use whatever broth you prefer.
- Black beans – these provide the protein for the soup. I used canned beans for convenience, but you can use beans cooked from dry if that is what you have available.
- Corn – adds a sweetness to the soup. Fresh, canned, or frozen will work.
- Seasonings – I used chili powder, ground cumin, dried oregano, and cayenne pepper.
- Fresh cilantro – I like to cook some in the soup for a fresh flavor. A little extra can be added as an optional garnish.
- Lime – fresh lime adds a bit of zing to the soup.
- Corn tortillas – bake them into tortilla strips to add to the soup.
How to make oil-free tortilla strips
Cut the tortillas in half and then into ¼ inch wide strips. Place the on a baking sheet and bake at 350℉ for about 10 minutes, until they are lightly browned and crispy.
How to make vegan tortilla soup
- While the tortilla strips are baking, sauté the diced onion and jalapeño in a large stainless steel pot or stock pot until the onion is translucent. If the vegetables start to stick, add a bit of water or broth to deglaze the pan.
- Add the garlic and continue to sauté for another minute or so, until the garlic is fragrant.
- Add the tomatoes, vegetable broth, and spices. Bring the soup to a boil, reduce the heat and simmer for 10 minutes.
- With an immersion blender, puree the soup until it is the consistency you like. I like to just partially puree it, thickening the soup, but leaving some chunks of tomato and onion for texture. If you don’t have an immersion blender, ladle part of the soup into a blender, puree it, and add it back to the pot.
- Add the black beans, corn, and cilantro and cook for another 5 minutes until the soup is hot.
- Stir in the lime juice.
- Place a handful of tortilla strips in a soup bowl. Ladle the soup over the tortilla chips and let it sit for a few minutes to soften them. Garnish with more tortilla strips, cilantro, avocado, or a dollop of vegan sour cream if desired.
Serving suggestions
This soup makes a delicious meal on it’s own. If you want a larger meal, it’s delicious served alongside a Mexican entree like my Lentil Walnut Tacos or my Soy Curl Fajitas.
Frequently asked questions
Yes. The flavor of the soup is even better the next day. Just be sure to wait and add the toppings when you serve the soup.
This tortilla soup can be stored in the refrigerator for up to 5 days. It can also be stored in the freezer for up to 3 months. Reheat the soup on the stove or in the microwave.
More Plant-Based Soup Recipes:
Loving this tortilla soup? Here are some more oil-free vegan soup recipes for you to enjoy:
- Spicy Vegan Black Bean Soup
- Vegan Corn Chowder
- Instant Pot Vegetable Soup
- Vegan Broccoli Cheddar Soup
- Instant Pot Split Pea Soup
- Potato Kale Soup
- Chickpea Noodle Soup
- Instant Pot Lentil Soup
- Vegan Gnocchi Soup
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Vegan Tortilla Soup
Ingredients
- 1 medium onion diced
- 4 cloves garlic minced
- 1 jalapeño seeded and finely diced
- 28 ounce can fire roasted tomatoes
- 4 cups vegetable broth
- 15 ounce can black beans
- 1 ½ cups canned and drained or frozen corn
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ¼ cup cilantro chopped
- ½ lime juiced
- ⅛ teaspoon cayenne pepper
- 4 or 5 corn tortillas
Instructions
- Cut the tortillas in half and then into ¼ inch wide strips. Place the on a baking sheet and bake at 350℉ for about 10 minutes, until they are lightly browned and crispy.
- While the tortilla strips are baking, sauté the diced onion and jalapeño in a large stainless steel pot or stock pot until the onion is translucent. If the vegetables start to stick, add a bit of water or broth to deglaze the pan.
- Add the garlic and continue to sauté for another minute or so, until the garlic is fragrant.
- Add the tomatoes, veggie broth, chili powder, cumin, oregano, and cayenne pepper. Bring the soup to a boil, reduce the heat and simmer for 10 minutes.
- Partially puree the soup with an immersion blender to your desired consistency. If you don't have an immersion blender, ladle a few cups of the soup into a blender and blend until pureed. Then add it back into the pot of soup.
- Add the black beans, corn, and chopped cilantro and cook for another 5 minutes until the soup is heated through.
- Stir in the lime juice.
- Place a handful of tortilla strips in a soup bowl. Ladle the soup over the tortilla chips and let it sit for a few minutes to soften them. Garnish with more tortilla strips, cilantro, avocado, or a dollop of vegan sour cream if desired.
