How to Make the Perfect Vegan Tortilla Soup
Mexican · Easy · 35 min · 4 servings
This bold and smoky vegan tortilla soup is loaded with black beans, corn, and fire-roasted tomatoes in a spiced chili broth and is entirely vegan. It is a vibrant vegan twist on the Mexican classic that is topped with crispy tortilla strips for the perfect crunch.
Why this recipe works
This Vegan Tortilla Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 can black beans drained and rinsed
- 1 can fire-roasted diced tomatoes
- 1 cup frozen corn kernels
- 1 medium yellow onion diced
- 4 cups vegetable broth
- 2 teaspoons chipotle chili powder
- 1 teaspoon ground cumin
- 4 small corn tortillas cut into strips
Step by step instructions
Step 1: Make the Crispy Tortilla Strips
Preheat oven to 400 degrees Fahrenheit. Arrange tortilla strips on a baking sheet, spray lightly with oil, and bake for 10 to 12 minutes until golden and crispy. Set aside for topping.
Step 2: Saute the Onion
Heat a tablespoon of oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until translucent. Stir in the chipotle chili powder and cumin and cook for 1 minute.
Step 3: Build the Soup
Add the fire-roasted tomatoes, vegetable broth, black beans, and corn to the pot. Stir well to combine all the ingredients.
Step 4: Simmer and Blend
Bring the soup to a boil then reduce to a simmer for 15 minutes. Use an immersion blender to partially blend the soup leaving plenty of chunky texture.
Step 5: Serve
Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime juice.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- black beans → pinto beans or kidney beans for a different but equally hearty result
- chipotle chili powder → regular chili powder plus a teaspoon of smoked paprika
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Burning the tortilla strips by leaving them in the oven without watching them closely
- Not partially blending the soup which prevents the broth from developing a thick rich consistency
Nutrition facts
Per serving: 320 calories, 14g protein, 52g carbs, 8g fat, 12g fiber.
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