Name: Vegan Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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; 3/4 teaspoon salt (more to taste); Fresh-cracked pepper, to taste; Juice from half a lime; Optional toppings: avocado slices, cilantro, vegan sour cream, lime wedges, jalapeño slices

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Vegan Tortilla Soup is a warm, comforting, and flavor-packed dish that brings bold Mexican-inspired flavors to your table with a healthy, plant-based twist. Featuring a rich tomato base, hearty black beans, sweet corn, and crispy baked tortilla strips, this soup is incredibly satisfying. Best of all, it’s easy to customize with your favorite toppings and comes together in under an hour—perfect for busy weeknights or lazy weekends.

Why You’ll Love This Recipe

This soup is nourishing, budget-friendly, and entirely dairy- and meat-free, yet still incredibly rich and satisfying. It offers just the right amount of heat, a smoky tomato base, and the perfect texture from creamy beans and crispy tortilla strips. Whether you’re vegan or not, this is one of those meals that everyone at the table will enjoy. Plus, it’s ideal for meal prepping and makes delicious leftovers.

Vegan Tortilla Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn tortillas
avocado oil (or preferred oil)
yellow onion
jalapeño
garlic
tomato paste
chili powder
ground cumin
smoked paprika
oregano
vegetable broth
fire-roasted diced tomatoes
black beans
agave nectar (or preferred sweetener)
frozen corn kernels
salt
fresh-cracked pepper
lime juice

Optional toppings: avocado, cilantro, vegan cheese, lime wedges, diced tomatoes, vegan sour cream

Directions

Make the Tortilla Strips

Preheat oven to 400°F (200°C).
Cut the tortillas into thin ¼-inch wide strips. Place on a baking pan.
Drizzle with oil and sprinkle with salt. Toss to coat.
Bake for 10–12 minutes until golden and crispy, tossing halfway through. Set aside.

Prepare the Soup

In a large pot over medium heat, warm the oil. Add diced onion and jalapeño and sauté for 4–6 minutes until softened.
Add garlic and tomato paste; sauté for 30–60 seconds until fragrant.
Stir in oregano, cumin, chili powder, and smoked paprika. Cook for another 30–60 seconds.
Pour in ½ cup of the vegetable broth to deglaze the pan, stirring well to lift browned bits.
Transfer the mixture to a blender along with the fire-roasted tomatoes. Blend until smooth.
Return the pot to medium heat with a small drizzle of oil. Add the blended sauce and simmer for 2–3 minutes, stirring often.
Add remaining broth, black beans, agave, salt, and pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, stirring occasionally.
Stir in thawed corn and simmer for another 3–4 minutes.
Add lime juice, stir, and remove from heat.
Serve hot, topped with baked tortilla strips and your choice of toppings.

Servings and timing

This recipe serves 5 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Extra Protein: Add cooked quinoa or a vegan chicken substitute.
Creamy Version: Blend in some soaked cashews or stir in a spoonful of coconut cream.
Spicier: Use a serrano pepper or add hot sauce to the finished soup.
Low-Carb: Skip the tortilla strips and add zucchini or extra veggies.
Chunky Style: Don’t blend the tomato mixture for a chunkier texture.

Storage/Reheating

Store the soup (without toppings) in an airtight container in the refrigerator for up to 4 days.
To reheat, warm over medium heat on the stovetop or microwave in a covered container until hot.
The tortilla strips are best fresh but can be stored in an airtight container at room temperature for up to 2 days.
This soup also freezes well. Store in freezer-safe containers for up to 3 months. Thaw overnight and reheat as needed.

FAQs

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and provide a better texture, but flour tortillas can work in a pinch.

Is this soup gluten-free?

Yes, as long as your tortillas and broth are certified gluten-free.

Can I use canned corn instead of frozen?

Yes, just drain and rinse it before adding to the soup.

What’s the best way to make this spicier?

Add extra jalapeño, use a hotter pepper, or include cayenne or hot sauce to taste.

Can I skip the blending step?

Yes, but blending adds richness and helps combine flavors. If you prefer a chunkier soup, skip it.

What can I substitute for agave nectar?

Maple syrup or a small amount of sugar works well.

Can I make this in a slow cooker?

Yes. Sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 4–6 hours.

How do I make it creamier?

Stir in a splash of canned coconut milk or blend in soaked cashews.

Are there other bean options?

Yes, pinto or kidney beans are good alternatives or additions.

What toppings go best with this soup?

Avocado slices, cilantro, lime wedges, vegan sour cream, and shredded vegan cheese are all excellent choices.

Conclusion

Vegan Tortilla Soup is a flavorful, filling, and family-friendly dish that’s as easy to prepare as it is to customize. With a smoky-spicy tomato base, hearty black beans, and crispy tortilla strips, every bite delivers comfort and satisfaction. Whether you’re feeding a crowd or looking to prep meals for the week, this soup is a nourishing, delicious choice you’ll turn to again and again.