Go Back
+ servings
Featured image of vegan tortilla soup on a white table. Cilantro and lime on the side.
Print

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!
Course Soup
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 people
Calories 197kcal

Equipment

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)

    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