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Vegan Tortilla Soup Recipe

Last Updated on February 6, 2024

Vegan tortilla soup is packed with flavor from Mexican spices and is designed to satisfy your cravings for classic Mexican soups. This soup is colorful, spicy, and tangy, it’s very appetizing and comforting.

vegan tortilla soup

Served with crispy tortilla chips, fresh avocado, and cilantro. This soup looks sophisticated but is easy to prepare – so you don’t need to worry about spending hours in the kitchen.

Vegan Tortilla Soup – Classic Mexican Soup Made Vegan

Vegan tortilla soup (or vegan taco soup) is a delicious and nutritious plant-based option for those looking to get creative with their vegan cooking.

how to make tortilla soup

This flavorful dish takes wheat or corn tortilla chips and turns them into a tomato-y soup that can be served as an appetizer, lunch, or dinner.

Made with simple ingredients like tomatoes, onions, garlic, and spices, this soup is both healthy and delicious.

You can serve it on its own or topped with hearty toppings like grilled red peppers, avocado slices, vegan sour cream, and shredded vegan cheese. You can also add some corn for an even tastier meal.

You’d like this soup as a light one-pot meal or an inviting appetizer for your next gathering. You should definitely try this recipe out!

vegetarian tortilla soup recipe

Ingredients You Need

You will need the following ingredients:

ingredient list
  • 28 oz can/475g fresh or canned crushed tomatoes instead, drained
  • 4 cup/940ml vegetable broth
  • 1 cup/172g canned or cooked black beans, drained
  • 1 large/185g red onion, diced
  • 1 large/75g Jalapeño, minced
  • 3 cloves/15g garlic, minced
  • 1 ½ tsp/3g ground cumin
  • 1 tsp/2g sweet or smoked paprika
  • 1 tsp/1g dried oregano
  • ½ tsp/3g salt (or more to taste)
  • ½ cup/8g fresh cilantro leaves, washed and chopped

Crispy Tortilla Strips:

  • 8 medium tortillas cut into tortilla chips (about 6″/15cm)
  • 6 tablespoon /90ml neutral, high-heat oil 

For topping:

  • Sliced avocado (2 medium/245g) 
  • Chopped fresh coriander
  • Fresh lime wedges for fresh lime juice
  • Vegan sour cream (optional)
  • Sliced jalapeños (optional)
  • Sweet corn (optional)

Step-by-Step Instructions

Here’s a step-by-step guide that will help you make it perfect every time!

how to make vegan tortilla soup
  • 1. Slice the tortillas into ½”/12mm stripes. 
  • 2. Heat the oil in a heavy-bottomed large pot over medium heat. Working in batches, fry the tortilla strips until crispy and just starting to brown. As they cook, keep them moving and flip midway through. 
  • 3. Scoop out and drain on paper towels. Once all of them are cooked, set aside. Discard all but 1 tbsp/15 of the oil.
  • 4. Prepare the vegetables: Dice the onion into ½”-¾”/12-18mm cubes. Mince the garlic. Cut the stem off and cut out the veins and seeds of the jalapeño (can be left in all or part for a spicier soup). Mince finely.
how to make vegan taco soup
  • 5. Return the pot to medium heat. Add the onion, garlic, and jalapeño. Sauté for 2-4 minutes until there’s a bit of translucent color on the onions.
  • 6. Add the spices (except the salt), beans, tomatoes, and broth. Cook over medium-low for 25-30 minutes until everything is slightly soft and fragrant.
  • 7. Cut the avocados in half and slice thinly lengthwise. Prep the cilantro and cut up the limes into wedges.
  • 8. To the soup, add the cilantro, fried tortilla strips, and salt. Stir and allow to blend flavors for 1 minute. Taste and adjust salt as needed. Dish up the soup into bowls and serve immediately with several slices of avocado and a squeeze of lime juice.

Notes

  • For extra decoration, reserve some of the tortilla strips to place on top of the soup once in the bowls.
  • If you are serving the soup later, store the fried tortilla strips and chopped cilantro separately from the soup. If left in the soup, the tortilla strips will absorb all the broth and disintegrate. The frying reduces this tendency, but it will happen if left too long.
  • Baked Tortilla Strips: Preheat oven to 400°F (204°C). Cut tortillas into thin strips (or use store-bought crispy chips) then spread out evenly on an ungreased baking sheet in a single layer without overlapping too much if possible; drizzle lightly with olive oil then sprinkle with a bit of garlic salt if desired before baking for 12-14 minutes until golden brown and crisp.

Pro Tips

Here are some tips that can help you make the most of this flavorful dish.

  • First, if using store-bought broth, look for one that contains no animal-based ingredients. Many companies offer vegetable-based broths that have a similar rich flavor to chicken broth. For additional flavor, add some vegetable bouillon cubes to the broth as it simmers.
  • Next, consider adding some additional aromatic vegetables such as mushrooms and bell peppers for texture and flavor. If desired, stir in some pinto beans or white beans for extra protein and fiber or diced tomatoes for added acidity and brightness.
  • Finally, for an extra layer of flavor don’t forget to sauté the onions to soften but without color first. This will bring out the sweetness of the onions and allow those flavors to mix well with everything else in your soup. Don’t forget to season well— adding some taco seasoning is always a great way to add more flavor!
best tortilla soup

Variations and Substitutions

One thing to keep in mind is that Mexican soup typically contains many of the same core ingredients.

The primary difference may be in the types of vegetables and beans used. For example, some recipes call for black beans while others suggest pinto beans or even fava beans.

For those who prefer to omit regular sour cream, there are options like coconut milk, coconut cream, or cashew cream available as well.

Additionally, try experimenting with different types of spices and seasonings such as chili powder, cumin, or taco seasoning (adjust the amount to your liking).

You may find some unique combinations that taste delicious!

Finally, if you’re looking to make a heartier entree out of your tortilla soup recipe add in cooked grains such as quinoa or even brown rice if desired.

Serving Suggestions

Here are some dishes that pair well with this soup:

Choice beverages to help balance out the flavors can range from sweet-tart lemonade to an ice-cold Mexican beer like Negra Modelo or Corona.

Top off each bowl of soup with a sprinkle of freshly grated vegan cheese for added color and texture.

With so many options to customize the meal presentation, everyone can choose their favorite tastes and textures from this scrumptious vegan recipe.

Comfort Food Made Easy

It is quite easy to create a hearty and flavorful vegan tortilla soup.

With its delicious combination of vegetables and spices, lively tomatoes, earthy beans, and cozy broth, this soup will bring flavor and warmth to any cold night.

tortilla soup vegetarian-healthy tortilla soup

Enjoy your vegan tortilla soup on its own or with some fresh cilantro and a squeeze of lime juice. Bon appetit! 😘 

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More Vegan Recipes

vegan tortilla soup

Vegan Tortilla Soup (Easy One-Pot Meal!)

This vegan tortilla soup recipe is hearty, comforting, and easy to make! It's perfect for a winter meal and can be made in under an hour.
5 from 26 votes
Print Rate
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Author: SHU-CHUN

Ingredients

Tortilla Chips

  • 8 pc tortillas about 6"/15cm
  • 6 tbsp oil 90ml, high smoking point, neutral-flavor

Soup

Toppings

  • ½ cup fresh cilantro leaves 8g, washed and chopped
  • 1 large lime for fresh lime juice
  • 2 medium avocado 245g

Instructions

  • 1. Slice the tortillas in ½”/12mm stripes. 
  • 2. Heat the oil in a heavy bottomed large pot over medium heat. Working in batches, fry the tortilla stripes until crispy and just starting to brown. As they cook, keep them moving and flip midway through.
  • 3. Scoop out and drain on paper towels. Once all of them are cooked, set aside. Discard all but 1 tbsp/15 of the oil.
  • 4. Prepare the vegetables: Dice the onion into ½”-¾”/12-18mm cubes. Mince the garlic. Cut the stem off and cut out the veins and seeds of the jalapeño (can be left in all or part for a spicier soup). Mince finely.
  • 5. Return the pot to medium heat. Add the onion, garlic, and jalapeño. Sauté for 2-4 minutes until there’s a bit of translucent color on the onions.
  • 6. Add the spices (except the salt), beans, tomatoes, and broth. Cook over medium low for 25-30 minutes until everything is slightly soft and fragrant.
  • 7. Cut the avocados in half and slice thinly lengthwise. Prep the cilantro and cut up the limes into wedges.
  • 8. To the soup, add the cilantro, fried tortilla strips, and salt. Stir and allow to blend flavours for 1 minute. Taste and adjust salt as needed. Dish up the soup into bowls and serve immediately with several slices of avocado and a squeeze of lime juice.

Notes

NOTES

  • For extra decoration, reserve some of the tortilla strips to place on top of the soup once in the bowls.
  • If you are serving the soup later, store the fried tortilla strips and chopped cilantro separately from the soup. If left in the soup, the tortilla strips will absorb all the broth and disintegrate. The frying reduces this tendency, but it will happen if left too long.
  • Baked Tortilla Strips: Preheat oven to 400°F (204°C). Tear corn tortillas into thin strips (or use store-bought crispy chips) then spread out evenly on an ungreased baking sheet in a single layer without overlapping too much if possible; drizzle lightly with olive oil then sprinkle with a bit of garlic salt if desired before baking for 12-14 minutes until golden brown and crisp.

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