Best Vegan Tortilla Soup
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This vegan tortilla soup features a hearty broth topped with tortilla strips. It’s the ultimate cold-weather comfort food you can make on busy weeknights!
With its bold flavors, satisfying textures from assorted vegetables, and the best toppings to take it up a notch, this tortilla soup is everything you want on a chilly night.
It’s also make-ahead friendly and tastes even better the next day.
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Satisfy your Mexican cravings while on a vegan diet! Pair this nourishing soup with vegan enchiladas and street corn salad.
Why You’ll Love This Vegan Tortilla Soup Recipe
- This vegan tortilla soup recipe is the perfect weeknight dish! You can make it in advance, and it’ll taste even better when reheated.
- Brothy, hearty, and loaded with bold, zesty flavors despite only needing a few simple ingredients, this plant-based tortilla soup is comfort food at its finest.
- Tortilla soup is versatile! It’s satisfying enough on its own, but it’s also a great appetizer or side dish.
Ingredients And Substitutions
Avocado oil – For cooking the aromatics and tortilla strips.
Onion – You can use yellow or white onion.
Bell peppers – They make a flavorful and colorful addition to the soup.
Jalapeno – You can also use chipotle peppers in adobo sauce.
Garlic – Fresh garlic is the best choice for this flavor-packed soup.
Chili powder – You can also substitute it with cumin for added smokiness.
Corn kernels, zucchini, cauliflower florets, black beans, and fire-roasted diced tomatoes – They make up the soup’s hearty blend of veggies. You can also caramelize cabbage at the beginning when you saute the aromatics.
Vegetable broth – Be mindful of the soup’s saltiness. Check your broth and black beans!
For the tortilla strips:
Corn tortillas – Corn tortillas provide the best taste and texture to this comforting, Mexican-style veggie soup. However, croutons will also make a nice alternative to crispy tortilla strips if they’re unavailable.
Salt – For seasoning the tortilla strips.
Optional toppings:
Avocado – Cool, creamy, ripe avocado slices are one of the best toppings for this savory and brothy vegan tortilla soup.
Lime – Beautifully cuts through the richness of the broth, making it a no-brainer addition to this dish.
Salsa – Use any salsa you like, but our smoky salsa tatemada is a delicious option you can easily make from scratch!
You can also load up your vegetable soup with vegan cheese shreds, plant-based sour cream, and fresh cilantro before serving.
Tips For Making This Recipe
Make it Meatier
Since classic tortilla soup or sopa Azteca features chicken, you can make this vegan version with jackfruit instead. Just rinse and drain the shredded young green jackfruit and add it to the pan after you have sauteed the aromatics. You can also add browned tofu to this veg tortilla soup recipe!
Keep the Tortilla Strips Crunchy
Wait for the oil to get hot before adding the tortilla strips to the pan. Arrange them in a single layer and fry until golden. Only add them to the vegan Mexican tortilla soup when you’re about to serve so they don’t get soggy quickly.
Storage Tips
Allow the soup to cool and store it in an airtight container in the fridge for up to 3 days. The best thing about this vegan Mexican soup is it tastes even better the next day! Simply reheat it on the stovetop over low heat to serve.
Tortilla Soup Recipe FAQs
How do I thicken my tortilla soup?
You can thicken this vegan Mexican tortilla soup by adding a tablespoon of cornmeal and simmering it for about 5 minutes. Nutritional yeast is another option, and it also adds a nice cheesy flavor!
How can I make tortilla soup less spicy?
Feel free to adjust the heat level of this vegan tortilla soup recipe! For a milder kick, scrape off the seeds and membranes of the jalapeno peppers.
Can I use my Instant Pot for this vegan tortilla soup recipe?
This plant based tortilla soup recipe was only tested on the stovetop, but it should also work in the Instant Pot. Use the Saute setting for the aromatics, then select “Manual” after adding the broth and veggies. Cook the soup for 1 minute on High.
Can you heat the tortilla strips in the oven?
Of course! Bake the tortilla strips in the oven preheated to 350°F for 20 minutes.
Can you freeze tortilla soup?
You can freeze your tortilla soup for up to 3 months. To serve, thaw in the fridge overnight and reheat on the stovetop, adding a bit of broth to revive its consistency.
More Delicious Vegan Soup Recipes
- Vegan Bean and No Bacon Soup
- Vegan Potato Soup
- Sweet Corn Gazpacho
- Hazelnut Soup
- Vegan Chicken Noodle Soup
I found this recipe for Three Easy Vegan Wraps that I HAVE to try!
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Vegan Tortilla Soup
Equipment
Ingredients
- 2 tbsp avocado oil
- ½ onion, chopped
- 1 cup bell peppers, chopped
- 1 jalapeno, sliced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 cup corn kernels
- 1 large zucchini, diced
- 2 cups cauliflower florets
- 1 15-oz black beans, rinsed and drained
- 1 14-oz fire-roasted diced tomatoes
- 6 cups vegetable broth
For the tortilla strips:
- 3 tbsp avocado oil
- 3 corn tortillas
- Salt to taste
Instructions
- Heat the oil in a 5-quart Dutch oven over medium heat.
- Add the onion, bell pepper, and jalapeno. Cook for 3 to 4 minutes or until they start to soften.
- Add the garlic and chili powder and cook for another 30 seconds until fragrant.
- Add the remaining ingredients and bring to a simmer. Cover and cook for 20 minutes or until the cauliflower is tender.
- To prepare the tortilla strips, slice the tortillas into strips and heat the oil in a skillet.
- Fry the strips until golden, about 1 to 2 minutes per side.
- Remove from the pan and drain on a plate lined with paper towels. Sprinkle with salt to taste.
- Ladle the vegan tortilla soup into a bowl and top with tortilla strips, avocado, lime, and salsa. Enjoy!
Notes
- Since classic tortilla soup or sopa Azteca features chicken, you can make this vegan version with jackfruit instead. Just rinse and drain the shredded young green jackfruit and add it to the pan after you have sauteed the aromatics. You can also add browned tofu to this veg tortilla soup recipe!
- Wait for the oil to get hot before adding the tortilla strips to the pan. Arrange them in a single layer and fry until golden. Only add them to the vegan Mexican tortilla soup when you’re about to serve so they don’t get soggy quickly.
- Allow the soup to cool and store it in an airtight container in the fridge for up to 3 days. The best thing about this vegan Mexican soup is it tastes even better the next day! Simply reheat it on the stovetop over low heat to serve.
I made this as soon as I saw it on social media! Next time I want to add in something to make the texture more chunky. Have you tried added in sauted beyond meat crumbles?
Hi Susan! Thanks for coming back and leaving a comment, glad you liked the Vegan Tortilla Soup! Yes, you could easily add in sauteed beyond meat crumbles I think that would taste great!