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Home » Recipes » Lunch

Vegan Tortilla Soup

By Erin · August 28, 2019 · Updated October 3, 2021 · 1 Comment

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Dairy FreeVeganVegetarian

This is the BEST vegan tortilla soup because it's filled with veggies, made in one pot and ready in under 30 minutes! It's loaded with flavor and just the right amount of spice, and the topping possibilities are endless. 

bowl of tortilla soup

Vegan tortilla soup is the ultimate summer AND winter soup. It's warm and comforting, but also tastes like a taco, and we all know that tacos are a summertime food. Fingers crossed that logic makes sense!

I still remember the first time I tried tortilla soup--it was love at first bite. I thought it'd be fun to create a vegan, veggie-focused version. This soup is easy to prepare and is ready in under 30 minutes, aka MY kind of meal. As much as I love my Crockpot, sometimes I want soup right away, which is where my heavy duty dutch oven comes in handy.

Recipe features

  • It's made with vegetables like corn, black beans and tomatoes
  • There's an endless amount of topping possibilities
  • It's ready in under 30 minutes
  • It's loaded with flavor, and just the right amount of spiciness

ingredients to make soup with text overlay

Ingredient notes

Corn - fresh or frozen

Jalapeño/Smoked Paprika - can adjust depending on how spicy you want the soup to be

Diced tomatoes - recommend using canned fire roasted diced tomatoes for this recipe if possible

Step-by-step instructions

Step 1: Cook the onions with a bit of oil. Then, add the jalapeños, garlic and spices and cook until the onion and pepper are soft.

Step 2: Add remaining ingredients. Add the corn, beans, canned tomatoes, and broth and simmer for 10-15 minutes until the corn is cooked and the soup is warm.

vegetables in a dutch oven

soup in a dutch oven

Step 3: Have fun with toppings. Toppings are optional, but of course make this soup even better. Topping ideas include: cilantro, plain vegan yogurt, vegan cheese, lime juice, and/or crispy tortilla strips (see below).

FAQs and Tips

Can I make my own tortilla strips?

While you can buy tortilla strips, making them at home super easy!

First, use corn tortillas (if this soup is just for you+someone else, I'd say use 4 tortillas, but if it's for more people, use 8).

Use a knife to slice tortillas into strips, then place them onto a baking sheet and spray them with a bit of olive-oil or avocado-oil based cooking spray. Bake the strips for 5-10 minutes, checking them after 5 minutes to make sure they look ok. The strips will crispy up more once they're out of the oven and exposed to the air.

tortilla strips on a baking sheet

What makes this recipe vegan?

It's meatless, but nothing in particular makes it vegan instead of vegetarian. I guess you could say it's both! The only thing is that if you're planning on topping the soup with yogurt (my favorite substitute for sour cream), you should use Greek yogurt to keep this vegetarian, and vegan-friendly yogurt to keep it vegan.

How should I store this?

  • Refrigerator: Wait for soup to cool, then ladle the soup into an air-tight container and store it in the refrigerator for up to 5 days.
  • Freezer: You can freeze this soup for up to 3 months. Wait until soup cools down, then transfer it to a Ziploc bag, seal it shut and place it in the freezer.

soup in a bowl topped with tortilla strips

More soup recipes

  • vegan tomato soup
  • turkey sweet potato chili
  • dairy free mushroom soup
  • creamy cauliflower soup with tempeh
bowl of tortilla soup

Vegan Tortilla Soup

Vegan tortilla soup made with black beans, jalapeños and fire roasted tomatoes that's ready in under 30 minutes! Topped with homemade crispy tortilla strips, what's not to love?!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Erin

Ingredients

  • 2 tablespoon olive oil
  • 1 cup yellow onion approx. ½ onion, diced
  • 2 garlic cloves minced
  • 2 jalapeño peppers diced with seeds removed
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle seasoning
  • ½ teaspoon cumin
  • 2 cups corn (10 oz.)
  • 14 oz. black beans rinsed
  • 14 oz. diced tomatoes fire roasted
  • 32 oz. vegetable broth
  • Sea salt to taste
  • 4-8 corn tortillas see notes

toppings:

  • vegan yogurt
  • cilantro
  • vegan cheese
  • limes

Instructions

  • Preheat oven to 400°.
  • In a large skillet or dutch oven, heat oil over medium heat, then add onions and cook for 4-5 minutes; then, add garlic, jalapeño, paprika, chipotle, and cumin and cook for 3-5 minutes.
  • Add corn, beans, tomatoes, and vegetable broth and cook for 10-15 minutes.
  • While soup is cooking, make the tortilla strips: Slice tortillas into thin strips, then place them on a baking sheet and spray them with nonstick spray. Bake for 5-10 minutes, being careful not to burn them.
  • Assemble: scoop soup into bowls, then top with appropriate toppings, along with tortilla strips.
  • Enjoy!

Notes

-Number of tortillas depends on how many people you're serving
-Storage: Refrigerator: Store in an air-tight container in the refrigerator for up to 5 days; Freezer: Scoop soup in a plastic bag, seal it shut and store it in the freezer for up to 3 months. 

Nutrition

Calories: 296kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 932mg | Potassium: 313mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1156IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. AK says

    September 05, 2022 at 9:35 am

    Delicious recipe but the broth ended up not being a touch too watery. I added a little dry potato flake and turned up the heat at the end to stiffen up the broth. Also added a pound of thawed frozen mixed veg to it because my mantra is, "You can't have too many vegetables at dinnertime." 😉 Once my teens had their fill, I still had a lot of broth leftover. So I added some cooked rice to make a "Mexican Rice Dish" for the next day's dinner. My kids won't even know that it's leftovers. Woot!

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