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    Home » Entrées

    Vegan Tortilla Soup

    March 30, 2021 By Melissa Huggins / 21 Comments

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    This Vegan Tortilla Soup is a hearty, Mexican-inspired meal that the whole family will love. It's full of flavor and can be customized with an array of delicious toppings. It takes just 15 minutes to prep and 30 minutes on the stove!

    Overhead view of two bowls of vegan tortilla soup on a white table. Lime and jalapeño on the side.

    If your family loves soup as we do, they are going to really enjoy this Vegan Tortilla Soup. It's bursting with deep, rich flavor from aromatics, warm spices, fire-roasted tomatoes, and jalapeños. It'll be a new family favorite!

    Everyone will love the crispy tortilla topping and will love adding their own toppings too like this Vegan Sour Cream, shredded vegan cheese, avocado, and more! They'll never get bored!

    It's perfect for weeknight meals because it's easy to make and so filling. Plus, it’s a great soup to make in advance and it'll taste even better the next day. It has a mild kick to it, but it's easy to adjust into a kid-friendly version.

    It's totally filling on its own, but if you want to make a feast, it goes really well with my Mexican Corn Salad or Vegan Baked Taquitos.

    Ingredients, Notes, and Substitutions

    * This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card.

    Ingredients to make the recipes on a wood cutting board.

    • Avocado oil - you can use any cooking oil that you prefer.
    • Onion - shallots will work too.
    • Jalapeño - you can use poblano or serrano pepper instead. The serrano will yield more heat so you may want to remove most of the seeds. If you want to add heat without the peppers, you can use ½ teaspoon crushed red pepper flakes or ¼-1/2 teaspoon cayenne powder.
    • Garlic - fresh is best but jarred or paste will work.
    • Tomato paste - if you don't have it, you can use 2-3 tablespoons of tomato purée
    • Seasonings - I used Chili Powder, Cumin, Smoked Paprika, and Oregano. If you don't have smoked paprika, you can use regular and if you don't have cumin, you can add another teaspoon of chili powder.
    • Fire-roasted diced tomatoes - I love the smoky flavor from fire-roasted, but regular canned diced tomatoes will work too.
    • Black beans - kidney beans or pintos beans will work too.
    • Agave nectar - maple syrup is nice too, but any sweetener will work nicely.
    • Corn kernels - fresh, canned, or frozen can be used.
    • Lime - fresh lime really brightens up the dish and cools the heat. You can use a squeeze of lemon too.
    • Corn Tortilla - if you don't have corn, you can use wheat. You can also use regular tortilla chips instead.
    • Cilantro - is optional but highly recommended.

    How to make Vegan Tortilla Soup

    2 process photos of baking tortilla strips on a baking tray.

    • Start by baking the tortilla strips. Preheat your oven to 400F (200C) and cut the tortillas into thin strips. Transfer them onto a baking pan, drizzle them with oil, sprinkle with salt, and toss coat. Bake for 10-12 minutes until they are crispy and golden. You can also brown them in a skillet. Here is a detailed guide on How to Make Crispy Tortilla Strips in a skillet.

    4 process photos of sautéing onions, garlic, jalapeño and spices in a pot.

    • 1 - Heat oil in a large pot over medium heat. Add the onion and jalapeño until the pepper is tender and onion is translucent and slightly golden. About 4-6 minutes.
    • 2 - Now add the garlic and tomato paste. Sauté for 30-60 seconds until garlic is fragrant.
    • 3 - Add the oregano, cumin, chili powder, and smoked paprika. Cook for another 30-60 seconds until fragrant.
    • 4 - Pour in only ½ cup of the vegetable broth to deglaze the pan. Give it a good stir to release anything on the bottom of the pot.

    4 process photos of blending sauce, adding beans, and simmering in a pot.

    • 5 - Transfer the mixture into a blender along with the diced tomatoes. Blend until smooth.
    • 6 - Return the pot over medium heat and add a drizzle of oil. Add the blended sauce and gently simmer for 2-3 minutes to thicken. Stir often.
    • 7 - Add the remaining broth, black beans, agave, salt, and pepper. Bring to a boil, then lower the heat to a gentle simmer. Cook for 15 minutes until it has slightly thickened.
    • 8 - Stir in the corn and let it cook for another 3-4 minutes. Taste for seasoning and add more if needed. Stir in the lime and remove from heat.

    Topping and Serving Suggestions

    • Avocado
    • Vegan Sour Cream
    • Fresh-Cut Cilantro
    • Sliced Green Onion
    • Vegan Cheese Shreds
    • Sliced Jalapeños
    • Diced Tomatoes
    • Vegan Cornbread
    • Diced Red Onion
    • Shredded Vegan Chicken
    • Lime Wedges
    • Radish Slices
    • Creamy Chipotle Sauce

    Notes

    • If you want a thicker consistency, you can cook the soup down for 10 minutes longer. Alternatively,  you can add 1 tablespoon of nutritional yeast or cornmeal to the soup and simmer for 5-10 minutes to thicken. It will also naturally thicken when it cools for a few minutes.
    • For a thinner consistency, you can add 1-2 cups of broth to the recipe. Adjust seasonings if needed.

    Storing

    After the soup has completely cooled, store it in an airtight container (without the toppings). You can store it in the fridge for 3-5 days and the freezer for 2-3 months. To thaw from frozen, place it in the fridge overnight and reheat over medium heat. You may want to add a few splashes of broth to thin it out.

    Side view of two bowls of tortilla soup on a white table. Napkin and jalapeño slices on the side.

    More Soup Recipes to Try

    • Vegan Ajiaco (Colombian Potato Soup)
    • Instant Pot Potato Leek Soup
    • Vegan French Onion Soup
    • Chickpea Curry Soup

    I Love To Hear From You

    If you make this Vegan Tortilla Soup recipe, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

    Featured image of vegan tortilla soup on a white table. Cilantro and lime on the side.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 15 votes

    Vegan Tortilla Soup

    This Vegan Tortilla Soup is a hearty, Mexican-inspired recipe that the whole family will love. It's full of flavor and can be customized with an array of delicious toppings. It takes just 15 minutes to prep and 30 minutes on the stove!
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Soup
    Cuisine: American, Mexican
    Servings: 5 people
    Calories: 197kcal
    Author: Melissa Huggins

    Ingredients

    • 4-5 small corn tortillas
    • 2 tablespoons avocado oil or preferred oil + more for drizzling
    • 1 medium yellow onion , diced
    • 1 large jalapeño , diced (remove stems and some seeds to reduce heat)
    • 4 cloves garlic , minced
    • 1 tablespoon tomato paste
    • 2 teaspoons chili powder
    • 1.5 teaspoons ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon oregano
    • 5 cups vegetable broth
    • 1 14-ounce can fire-roasted diced tomatoes
    • 2 14-ounce cans black beans , drained and rinsed
    • 1 tablespoon agave nectar or preferred sweetener
    • 1 cup frozen corn kernels , thawed
    • ¾ teaspoon salt , more to taste
    • Fresh-cracked pepper , to taste
    • Juice from half a lime

    Optional Toppings: (see note)

    Recommended Equipment

    • Large Pot
    Prevent your screen from going dark

    Instructions

    Tortilla Strips

    • Preheat oven to 400F (200C). Cut the tortillas into thin strips (about ¼-inch wide). Transfer the tortilla strips onto a baking pan. Drizzle them with oil and sprinkle with salt. Toss to coat and bake for 10-12 minutes, or until they are crispy and golden brown. Toss them around at the midway mark. Set aside.

    Soup

    • Heat up oil in a large Dutch oven/soup pot over medium heat. Once hot and shimmering, add the onion and jalapeño. Sauté for 4-6 minutes, or until pepper is tender and onion is translucent and slightly golden.
    • Add in the garlic and tomato paste. Sauté for 30-60 seconds until garlic is fragrant.
    • Now add the oregano, cumin, chili powder, and smoked paprika. Cook for another 30-60 seconds until fragrant, stirring frequently.
    • Pour in only ½ cup of the vegetable broth to deglaze the pan. Give it a good stir to combine and release anything on the bottom of the pot. Carefully transfer the mixture into a blender along with the diced tomatoes. Blend until smooth.
    • Return the pot to the stove over medium heat and add a small drizzle of oil. Once hot, add the blended sauce and gently simmer for 2-3 minutes to thicken and combine flavors. Stir often to prevent sticking or burning.
    • Now add the remaining broth, black beans, agave, salt, and pepper. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cook for 15 minutes until it has thickened up slightly, giving it a stir occasionally.
    • Stir in the corn and let it cook for another 3-4 minutes. Taste for seasoning and add more if needed. Stir in the lime and remove from heat.
    • Serve in bowls and top with tortilla strips and any optional toppings. Enjoy!

    Notes

    This recipe yields a thin-ish broth that I feel works really well. If you want it thicker, you can cook it down 10 minutes longer. Alternatively,  you can add 1 tablespoon of nutritional yeast or cornmeal to the soup and simmer for 5-10 minutes to thicken. It will also naturally thicken when it cools for a few minutes.
    For mild heat, you can remove all the seeds and membranes of the jalapeño or you can omit it altogether. For more heat​, you can replace the jalapeño with a serrano pepper.
    Topping and Serving Ideas:
    • Avocado (sliced or diced)
    • Vegan Sour Cream
    • Fresh-Cut Cilantro
    • Sliced Green Onion
    • Vegan Cheese Shreds
    • Sliced Jalapeños
    • Diced Tomatoes
    • Diced Red Onion
    • Shredded Vegan Chick'n (brown in pan separately)
    • Lime Wedges
    • Radish Slices

    Nutrition

    Serving: 1.5cups | Calories: 197kcal | Carbohydrates: 29g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 468mg | Potassium: 425mg | Fiber: 3g | Sugar: 6g | Vitamin A: 580IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      5 from 15 votes (5 ratings without comment)

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      Recipe Rating




    1. Reilley

      October 24, 2024 at 2:09 pm

      5 stars
      This is the most flavorful soup, this might be my new favorite meal. I logged all the Ingredients and found it to be 322 calories per serving, I also only used 2 corn tortillas. Truly phenomenal. For toppings (which are not counted in the above calories) I added a vegan Mexican shredded cheese about 2 tbsps, cilantro, and a quarter of an avocado. Next time I’ll season the tortilla strips with a chili lime salt!

      Reply
      • Melissa Huggins

        May 06, 2025 at 3:52 pm

        Hi Reilley, I'm so happy this was hit for you. I need to try the chili lime salt next time. Thank you for making the recipe and sharing feedback. 🙂

        Reply
    2. Darlene

      April 06, 2024 at 3:03 pm

      5 stars
      This soup was excellent.. Made it for dinner tonight we both loved it thank you for the recipe. We added a little masa to thicken it up at the end.

      Reply
      • Melissa Huggins

        June 01, 2024 at 4:02 pm

        Hi Darlene, Yay! I'm so glad it was a hit. Thank you for trying the recipe and sharing feedback. 🙂

        Reply
    3. LKR

      December 14, 2023 at 10:00 am

      5 stars
      I make this all the time. I add some Chipotle in adobo to it and it's awesome!

      Reply
      • Melissa Huggins

        December 18, 2023 at 11:39 am

        Yay! I'm so glad you love it so much. Sounds perfect with the chipotle in adobo. Thank you for sharing wonderful feedback. 🙂

        Reply
    4. Sara

      December 17, 2022 at 7:33 pm

      5 stars
      Freaking amazingly delicious. Haven’t had tortilla soup in ages! Thank you for sharing

      Reply
      • Melissa Huggins

        December 20, 2022 at 7:59 am

        It is my pleasure Sara! Glad you enjoyed! 🙂

        Reply
    5. Adam

      May 17, 2022 at 6:48 pm

      5 stars
      Awesome. Staple for my family now

      Reply
      • Melissa Huggins

        May 19, 2022 at 12:59 pm

        Glad to hear it, Adam! Thank you for giving it a try 🙂

        Reply
    6. Wendy R.

      January 20, 2022 at 7:23 pm

      5 stars
      This was excellent! For one, I think the base, pre broth would be great on enchiladas. I am going to make it next time I make them. I did add a can of hominy also because I had it for an occasion like this.

      Reply
      • Melissa Huggins

        January 21, 2022 at 7:50 am

        Hi Wendy! Thanks for trying it, and I am pleased that you like it. 🙂 I think adding hominy is a great idea.

        Reply
    7. Peggy

      January 06, 2022 at 3:09 pm

      5 stars
      I made this today and our family really enjoyed it. Thank you for sharing. It is definitely a make again recipe.

      Reply
      • Melissa Huggins

        January 08, 2022 at 2:38 am

        Hi Peggy, Thank you for trying out the recipe. I'm so glad you liked it! 🙂

        Reply
    8. Rose Robles

      November 11, 2021 at 1:33 pm

      5 stars
      So good

      Reply
    9. Sue Ann

      April 29, 2021 at 11:07 pm

      I made this tonight and we loved it! I made it oil-free by sautéing in a little vegetable broth, adding a couple of tablespoons as needed. This was so flavorful and delicious -- it's going in my favorites!

      Reply
      • Support @ Vegan Huggs

        April 30, 2021 at 6:50 am

        Hi Sue! We are so happy to hear that you loved the soup - thanks so much for stopping by 🙂

        Reply
    10. Brenda

      April 29, 2021 at 12:19 pm

      5 stars
      This is so delicious! My non-vegan in-laws love it too! Definitely putting this one in the meal rotation.

      Reply
      • Melissa Huggins

        April 29, 2021 at 12:39 pm

        Hi Brenda! I'm so happy that your family loved it. Thank you for trying it out 🙂

        Reply
    11. Emily

      April 24, 2021 at 5:27 pm

      5 stars
      My family loved this soup! It’s full of flavor and so easy to make. Thank you!

      Reply
      • Melissa Huggins

        April 29, 2021 at 12:40 pm

        Hi Emily, you're most welcome! Thank you for giving it a try 🙂

        Reply

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