Author: This morning is the first day of the season that I woke up to a scattering of snow on the ground. You know what that means: snow angel? Snowball fight? Christmas movies? Hot chocolate? Time to pull out the winter coat? Soup recipes? The answer is C, all of the above. Especially soup recipes. There is nothing like warming up on a chilly evening with a satisfying bowl of hot soup. So that's why today we're talking Vegan Tortilla Soup.
This Mexican inspired soup will have you slurping away in total silence. The silence will be because you'll be so wrapped up in the deliciousness of soup that dinner conversation will come to a complete hold until all soup bowls are empty. (I've witnessed this phenomenon before).
Tomatoes, hearty black beans, pops of sweet corn, seasoned to perfection with Mexican spices. Top that with crispy tortilla strips, creamy avocado, fresh cilantro, and a squeeze of zesty lime. Hello flavour! There's a reason this soup brings on silence, and that reason is deliciousness.
The best part (oh yes, it get's better), is that this soup is shockingly easy to make. The soup itself comes together in 35 minutes (most of the time it's just simmering away). Then if you are feeling crafty you can fry your own tortilla strips, and if you're not, then just grab a bag of tortilla chips (both ways are excellent). A little garnish here and there, presto, gorgeous Vegan Tortilla Soup.
To make Vegan Tortilla Soup: heat the olive oil in a large soup pot over medium heat. Add the onion and cook for about 5 minutes, until softened. Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook for 30-60 seconds, stirring constantly, until fragrant. Add the fire-roasted tomatoes with their juices, vegetable broth, black beans, and corn.
Bring to a simmer and cook uncovered for 15-20 minutes, stirring occasionally. Add a splash more broth if you prefer a thinner soup. Stir in 1 tablespoon lime juice, then taste and season with salt and pepper as needed.
In the meantime, you can make the tortilla strips. If you don't want to fuss with this, simply use tortilla chips and skip this process.
To make the tortilla strips, cut the tortillas into small strips. Heat the oil in a frying pan, and when hot, add the strips in a single layer. Fry for about 1 minute per side, flipping when the bottom is golden to fry the other side. Remove from pan and drain on paper towel.
To assemble the soup, scoop a serving of soup into a bowl. Top with avocado, cilantro, tortilla strips (or tortilla chips), and a squeeze of lime.
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Vegan Tortilla Soup
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Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 (28 oz / 796 ml) can fire-roasted diced tomatoes, with their juices
- 4 cups vegetable broth, plus more as needed
- 2 (15 oz / 425 g) cans black beans, drained and rinsed
- 1 ½ cups corn kernels, fresh, frozen, or canned (drained if canned)
- 1 tablespoon lime juice, plus more to taste
- Salt and black pepper, to taste
Toppings
- Tortilla chips, lightly crushed, or tortilla strips
- Diced avocado
- Fresh cilantro
- Lime wedges
- Sliced jalapeño
- Vegan sour cream
- Vegan shredded cheese
Instructions
- Sauté the onion: Heat the olive oil in a large soup pot over medium heat. Add the onion and cook for about 5 minutes, until softened.
- Bloom the spices: Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook for 30–60 seconds, stirring constantly, until fragrant.
- Simmer the soup: Add the fire-roasted tomatoes with their juices, vegetable broth, black beans, and corn. Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally. Add a splash more broth if you prefer a thinner soup.
- Finish with lime: Stir in 1 tablespoon lime juice. Taste and season with salt and pepper as needed.
- Serve: Ladle into bowls and top with lightly crushed tortilla chips or tortilla strips. Add avocado, cilantro, jalapeño, vegan sour cream, and/or vegan cheese as desired. Serve with lime wedges on the side.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Liz says
Sam I cook almost exclusively from your Vlogs and appreciate your efforts. There is one correction however. under vegetable broth. The 4 cup corresponds to a full recipe and when you switch to half recipe it does not adjust to 2 cups. It would also be wonderful if you had a Cook's Mode option, where your phone will stay on while you're cooking. That is a wonderful option that I enjoy with other recipes creators. Again thanks for all you do and all your great recipes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much for flagging that, Liz! 😊 I’ll take a look. We actually have "cook mode" already built into the site, so if you are on a recipe it should keep your phone on already. Hopefully it worked for you!
Elizabeth Berry says
Thank you so much for "cook's mode". That will be such a time saver by not having to change your phone settings. And thanks for all you do. Now have a wonderful weekend.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy it’s helpful, Elizabeth! 😊 Have a wonderful weekend too!
kathleen says
Great soup! I doubled the recipe the first time i made it - which turned out to be a good decision! I resisted the temptation to add bell pepper (which I had in my fridge and wanted to use). Next time I might try it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathleen, so happy you enjoyed it! Bell pepper would be a great addition 🙂
Sheri says
This is a delicious and easy soup. Our family loved it, and I'm making it again for tonight's vegan potluck.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Sheri, thank you for the review 🙂
Jenn R says
I made this soup a few months ago and pulled it out of the freezer for lunch today and was reminded how DELICIOUS it is. The only change I made was crumbling a block of tofu into it. So easy to make!
Jess @ It Doesn't Taste Like Chicken says
Terrific! We're happy you enjoyed it another time!
Liza says
Can you freeze this recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Liza, yes! You can freeze the soup. Add the garnishes fresh. Enjoy!
Claudia says
Yum!!! I doubled the recipe but didn't have some didn't have some of the ingredients so I made a few minor subs. It was quick and delicious and spiced just right. Will make again! (I used 1 can fire roasted crushed tomatoes and 1 tub of pico de Gallo for the 2 cans of tomatoes; 2 medium yellow zucchini, cubed, for the corn; and 1 can each kidney beans and chickpeas for the black beans. I also added about 1 cup cooked short grain brown rice).
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so thrilled you loved it Claudia, and that your subs worked well for you. Thank you for the review 🙂
Joanne Alexander says
Made this tasty recipe tonight. Comes together quickly and has great flavor. I added extra black beans and corn. Delish and will definitely make again?
Joanne Alexander says
Did not intend the question mark…meant it to be an exclamation mark!! 😂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hahaha! No worries! Thanks so much Joanne! So thrilled you loved it 🙂