Name: Vegan Tortilla Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 tbsp olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and diced (optional for spice); 1 red bell pepper, diced; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can diced tomatoes; 1 cup frozen or canned corn; 4 cups vegetable broth; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; ½ tsp dried oregano; Salt & black pepper, to taste; Juice of 1 lime; 6 small corn tortillas, sliced into strips; Oil spray or 1 tsp oil for crisping the strips; Avocado slices; Vegan sour cream; Cilantro; Sliced radish

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If you are craving a comforting bowl of soup that’s bursting with flavor yet completely plant-based, this Vegan Tortilla Soup Recipe is the perfect answer. Imagine a rich, savory broth teeming with vibrant tomatoes, hearty black beans, sweet corn, and a blend of warm spices that invite you to linger over each spoonful. What makes this is truly special are the crispy tortilla strips that crown the soup, adding a delightful crunch that contrasts beautifully with the silky broth. Whether you’re a seasoned vegan or simply looking to add more wholesome meals to your table, this recipe is a guaranteed crowd-pleaser and incredibly satisfying.

Ingredients You’ll Need

The image shows a white plate stacked with three soft yellow corn tortillas placed on a white marbled surface. Around the plate, there are small white bowls filled with red salsa, chopped white onions, coarse salt, and black beans. At the bottom, there are long yellow ears of corn with green husks. In the middle, a bunch of dried red chili peppers add a deep red color. The overall setup has a warm and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, everyday ingredients is what makes this Vegan Tortilla Soup Recipe so approachable. Each component plays a crucial role in creating a balance of textures and flavors — from the mellow sweetness of the bell pepper to the smoky depth of paprika.

Olive oil: A little goes a long way in sautéing and adding richness.
Onion: Adds a naturally sweet base flavor that caramelizes beautifully.
Garlic: Brings aromatic depth and warmth to the soup.
Jalapeño (optional): Adds a subtle, lively heat that wakes up the palate.
Red bell pepper: Offers vibrant color and natural sweetness.
Black beans: Provide hearty protein and a creamy texture.
Diced tomatoes: Create a tangy, juicy foundation for the broth.
Corn: Introduces pops of sweetness and texture.
Vegetable broth: The flavorful liquid that ties everything together.
Ground cumin: Adds earthiness and warmth.
Chili powder: Contributes smoky spiciness that’s signature to Mexican-inspired dishes.
Smoked paprika: Enhances with subtle smoky undertones.
Dried oregano: Offers a fragrant herbal note.
Salt & black pepper: Essential for seasoning to bring out all the flavors.
Lime juice: Brightens and balances the richness perfectly.
Corn tortillas: Turned into crispy strips for that irresistible crunch.
Oil (for crisping tortilla strips): Just enough to help get those perfect crispy edges.
Optional toppings: Such as creamy avocado, tangy vegan sour cream, fresh cilantro, or peppery radish slices to customize every bowl.

How to Make Vegan Tortilla Soup Recipe

Step 1: Crisp the Tortilla Strips

Start by preheating your oven or air fryer to 375°F (190°C). Toss sliced corn tortillas lightly with a bit of oil — this simple step is important to achieve the crisp texture that makes this soup unforgettable. Spread them out evenly and bake for 8 to 10 minutes until golden and crunchy. Set them aside because they’ll bring that perfect finishing crunch.

Step 2: Sauté the Vegetables

In a large pot over medium heat, warm the olive oil. Add diced onion, jalapeño, and red bell pepper, cooking for about 5 to 6 minutes until everything is softened and fragrant. This fragrant base is where your soup gets its inviting aroma and rich flavor.

Step 3: Build the Spice Layer

Stir in minced garlic and the spices — ground cumin, chili powder, smoked paprika, and dried oregano. Let these cook for just about a minute until they release their magic scents. This step awakens the spices, giving your soup that authentic Mexican-inspired taste.

Step 4: Combine Main Ingredients

Add the drained black beans, diced tomatoes, corn, and vegetable broth to the pot. Stir everything together and bring the mixture to a gentle simmer. This is where all those tastes start to meld into a complex, comforting broth.

Step 5: Simmer and Season

Turn the heat down and let the soup cook undisturbed for 15 to 20 minutes so flavors deepen and marry beautifully. Just before serving, stir in fresh lime juice and season with salt and pepper to taste — that pop of acidity will brighten every spoonful.

Step 6: Serve and Top

Ladle the soup into bowls and top generously with those crispy tortilla strips you baked earlier. Add any of your favorite optional toppings to make the dish your own — creamy vegan sour cream, cool slices of avocado, the freshness of cilantro, or the crunch of radish slices all work wonderfully.

How to Serve Vegan Tortilla Soup Recipe

A white bowl holds a rich, deep red soup filled with white corn kernels and black beans visible near the surface. On top, there are golden brown crispy tortilla strips scattered over the soup. A dollop of white sour cream sits on one side, with a wedge of light green lime next to it. Bright green chopped cilantro leaves are sprinkled over the middle, adding fresh color. A silver spoon is dipped into the soup, resting inside the bowl on the left side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The beauty of this Vegan Tortilla Soup Recipe lies in its customizable garnishes. A creamy dollop of vegan sour cream adds a tangy, silky contrast to the spicy broth. Fresh cilantro leaves lend a bright herbal note while sliced avocado introduces buttery richness. Thinly sliced radishes offer a refreshing crunch and peppery finish. These small additions elevate the soup from delicious to downright irresistible.

Side Dishes

Pair this soup with a fresh, crisp salad dressed simply with lime and olive oil to keep things light and refreshing. Warm, crusty vegan bread or a side of Mexican-style rice also complements the dish beautifully, turning it into a complete, satisfying meal. The vibrant flavors of the soup balance perfectly with subtle, complementary sides.

Creative Ways to Present

For a fun twist, serve the soup in individual hollowed-out mini bell peppers or seasoned bread bowls to impress guests. Another idea is layering the soup with tortilla chips and your favorite vegan cheese in a clear glass for a deconstructed tortilla soup presentation. The key is to have fun and highlight the textures and colors that make this recipe such a joy to share.

Make Ahead and Storage

Storing Leftovers

This Vegan Tortilla Soup Recipe keeps beautifully in the fridge for up to four days. Store the soup separately from crispy tortilla strips and fresh garnishes to maintain their delightful texture. Reheat gently on the stove or in the microwave, then add fresh toppings just before serving for that perfect crunch.

Freezing

You can freeze the soup without the tortilla strips for up to three months in an airtight container. When ready to enjoy, thaw overnight in the refrigerator and reheat gently. Add fresh tortilla strips and toppings only when serving to maintain the intended textures and flavors.

Reheating

Reheat on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Slow and gentle reheating preserves the bright flavors and prevents the soup from developing any off taste. Add tortilla strips and garnish fresh after warming to retain their crispness and freshness.

FAQs

Can I make this Vegan Tortilla Soup Recipe spicier?

Absolutely! You can increase the heat by adding more jalapeño or upping the chili powder. If you want even more kick, a pinch of cayenne pepper works wonders. Just taste as you go to find your perfect level of spice.

What can I use instead of corn tortillas for the strips?

If corn tortillas aren’t available, flour tortillas can be sliced and baked similarly. Just keep in mind that the flavor and texture will be slightly different, but still delicious. For a gluten-free option, sticking with corn tortillas is best.

Is it possible to make this soup creamy without dairy?

Yes! For a creamy texture, blend a portion of the soup before serving or add a splash of coconut milk or cashew cream. This adds richness without compromising the vegan nature of the recipe.

Can I add other vegetables to this soup?

Definitely! Diced zucchini, carrots, or even chopped kale make great additions. Add them along with the bell pepper for the best cooking results and texture balance.

How do I store the crispy tortilla strips if not serving right away?

Keep the tortilla strips in an airtight container at room temperature to maintain crunchiness. Avoid refrigerating them as moisture can make them soggy. Bake fresh if possible for the best texture.

Final Thoughts

This Vegan Tortilla Soup Recipe is a true gem for anyone seeking a wholesome, flavorful meal that feels like a hug in a bowl. It’s vibrant, nourishing, and surprisingly simple to make, yet impressive enough to share with friends and family. So grab those ingredients, roll up your sleeves, and dive into this deliciously satisfying bowl of plant-based comfort. You’re going to love every single spoonful and the warmth it brings to your kitchen.