This vegan tortilla soup recipe is absolutely amazing. It's made with simple whole-food ingredients, tastes incredible and is so warm and comforting!
I've fallen in love with my Vegan Pozole Verde, so I just had to perfect another filling Mexican soup to add to the rotation. This one is fabulous since you can customize it with so many different toppings!
We even make homemade tortilla strips, it's much easier than you think!
How to Make Vegan Tortilla Soup
Making your own plant based Tortilla Soup is pretty easy with just a few simple steps to deliciousness. It's almost hard to believe that such an easy recipe made with simple whole food ingredients can taste so good!
Ingredients
- Onion
- Tomatoes
- Red pepper
- Garlic
- Black beans
- Jackfruit
- Corn
- Veggie broth
- Seasonings
Step by Step Instructions
- Sauté the onion, tomatoes, pepper, garlic, and seasonings.
- Next, transfer to a blender and pulse to desired smoothness.
- Put black beans, jackfruit and corn into a pot and cook. They key to texture is to brown the jackfruit, much like I do in my Vegan Birria Tacos.
- Add the puréed tomato mixture and broth to the pot and simmer.
Serving suggestions
I love offering a wide variety of toppings, that way everyone can customize their soup to their liking. Hot tip- kids love independence, and even something as simple as letting them top their own soup can help encourage them to actually eat! Here's the most popular toppings in our house:
- Tortilla strips, or tortilla chips
- Cilantro
- Green onions
- Jalapeños
- Sour cream
- Cotija or feta cheese
- Avocado
- Limes
- Serve it with a vegan quesadilla on the side
You can even serve this soup with vegan stuffed jalapeños as an appetizer and vegan gluten-free churros as dessert for a full course meal!
Preparation Tips
- The jackfruit is highly recommended but you can omit if you prefer.
- Chickpeas are a great protein addition to this soup as well.
- You can make your own tortilla strips by using my homemade chip recipe and cutting strips.
- This soup is already packed with veggies, but you can sneak even more in if you want! Try adding greens, zucchini, or other peppers.
- If you'd like a less spicy option, use smoked paprika instead of chipotle pepper.
Make Ahead and Storage Suggestions
- Make this soup ahead of time! Just wait to top with the tortillas and other toppings until just before serving.
- This vegan Tortilla Soup will keep in an airtight container in the refrigerator for up to 5 days. Just make sure to keep the toppings separate.
- You can also freeze for up to 3 months! Just store in an airtight freezer safe container, I like to add a layer of plastic wrap directly to the top of the soup to help protect against freezer burn.
- Reheat on the stove, or in the microwave.
Common Questions
Sauté tomatoes, onions, and seasonings then blend them up. Add to a pot with peppers, beans, corn, and broth and simmer. Top with your favorite toppings including tortillas and enjoy!
Tortilla soup is a comforting soup with origins in Mexico. It generally consists of a tomato and broth base, and is filled with veggies and seasonings, then topped with tortillas.
Tortilla soup is pretty chunky from all the veggies included. Adding in corn tortilla strips will thicken it up a bit as the tortillas will absorb the broth. If you want an even thicker base, you can blend in a cooked potato, or use a thickening agent like flour.
Tortilla soup is quite filling and can stand alone as a complete meal, but it also goes great with Caesar salad or potato tacos.
More Vegan Soups
Hearty, healthy, and made with whole foods, these plant based soups make a satisfying meal for the whole family:
- Creamy Vegan Winter Squash Soup
- Vegan Chicken Noodle Soup
- Healthy Carrot Soup
- Sweet Potato Soup
- Tuscan Ribollita Soup
- Vegan Pozole Verde
Incredible Vegan Tortilla Soup Recipe
Equipment
Ingredients
- 1 cup sweet or yellow onion , chopped
- 1 teaspoon sea salt
- Drizzle of oil or broth to sauté if oil-free
- 1 pound tomatoes , chopped
- 1 cup chopped red pepper
- 4 cloves garlic , minced
- ¼ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon chipotle pepper , or smoked paprika for a less spicy option
- 1 can black beans , drained and rinsed
- 14 ounces jackfruit , canned, rinsed and shredded (see note)
- 1 cup corn , I use frozen
- 4 cups veggie broth , low sodium if needed
To serve (optional):
- Tortilla strips , or tortilla chips
- Cilantro
- Green onions
- Jalapeno
- Sour cream
- Cotija or feta , dairy-free to keep vegan
- Avocado
- Limes
Instructions
- Sauté the onion, salt and oil or broth until the onions are soft and browning. About 5 minutes.
- Add the tomatoes, pepper, garlic, and spices and cook until the tomatoes have released their liquid and everything is beginning to brown. About 7-8 minutes.
- Next, take the mixture and carefully put it in a blender, making sure not to get burned. Pulse to chop. Make it as smooth as you prefer.
- Put black beans, jackfruit and corn into the pot. Cook until browned a little, about 5 minutes.
- Add the pureed tomato mixture back in the pot, then add in the broth.
- Simmer for about 15 minutes until it heats up and reduces a bit to thicken.
- Serve with whatever toppings you prefer!
Notes
- The jackfruit is highly recommended but you can omit.
- You can make your own tortilla strips by using my homemade chip recipe and cutting strips.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Lee
Delish!
Chelsee
Cant wait to try this one