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 25 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: add the oil to a large pot and put over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and begin to brown. Add the tomatoes, vegetable broth, chili powder, cumin, oregano, and salt.
Bring to a simmer and cook for about 15 minutes until the tomatoes are cooked through. Stir in the black beans and corn and cook an additional 5 minutes until everything is nice and hot.
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.
The perfect hearty soup for a chilly night, but surprisingly easy to make. 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!
- 1 tablespoon light oil, such as canola or vegetable
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 litre vegetable broth (4 cups)
- 1 28oz can diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 19oz can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 3 small corn tortillas OR 3 handfuls of tortilla chips (gluten-free if preferred)
- 2 tablespoons light oil (needed only if frying your own tortillas - see instructions)
- 1 avocado, sliced
- 1 handful fresh cilantro, roughly chopped
- 1 lime, cut into wedges
For the soup: add the oil to a large pot and put over medium-high heat. When hot add the onions and garlic and sauté until the onions turn translucent and begin to brown. Add the vegetable broth, tomatoes, chili powder, cumin, oregano, and salt. Bring to a simmer and cook for about 15 minutes until the tomatoes are cooked through.
Stir in the black beans and corn and cook an additional 5 minutes until everything is nice and hot.
For the tortillas: 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.
As with all tortilla soup, the tortilla strips get soggy as they sit in the soup, so I like to have a bowl of the tortillas on the table and everyone can top as they go to have the desired crunch all the way through.
Bon appetegan!
Sam.
Delicious and easy to make, too. Thanks!
Wish I could find cilantro, but it’s hard to get here in Italy (we have some very nice other stuff, of course), but it was very tasty all the same.
So happy you loved it, Sophie 🙂
I made it, I fed it to my child and separated wife. Everybody loved it. We aren’t even vegans!
Great recipe and I will be making it again!
I did modify a tiny bit: I used coconut oil (all I had) instead of a more neutral oil, Fresh diced tomatoes instead of canned, plus I added both cayenne to the broth as well as green onions to the garnish…
Hope that isn’t blasphemy because I really enjoyed this soup!
So happy everyone enjoyed it so much 🙂
This soup is amazing. I meal prep every week and my husband loves this soup so much that I’ve made it every week for 2 months. I can certainly make it without referring back to the recipe now! Thank you!
Haha! That’s awesome!! Thrilled you both love it so much 🙂
Thank you so much quick a and easy to make. I am enjoying every bite!
Wonderful!
Our entire dinner last night came from your website including this tortilla soup, cornbread and oatmeal chocolate chip cookies. So fast and so delicious! I added some crushed red chili flakes and smoked paprika to give the soup a little kick and it was perfect.
Awesome! Now you’re making me hungry!
Delicious! I make the Mexican soup for work every second week.
Thank you!
Amazing! So happy you love it, Annie 🙂
Sam! I want to scream with delight! Chicken tortilla soup was a absolute favorite of mine before becoming Vegan only 3 months ago! I was just thinking about this soup yesterday & wanting to figure out what I would substitute the chicken with! Now I know! Thank you so kindly for sharing such spectacular recipes! Hats off to the chef!
Haha, you’re most welcome, Lisa!! Congrats on your new veganism. Let me know if you ever have any other recipe requests 🙂
You did it again! Sam-tastic! I was running so short on time for dinner, yet still managed to put this together in about 20 minutes. So filling, so tasty, so easy. Loved the crispy fried tortilla strips on top. Definitely a great soup on a cold Late November evening. Thanks Sam!!
Yay! Thrilled you loved it, Srivani. You’re like my ultimate recipe tester 😀
Hi Sam,
We’re having another cold night in Nebraska so I decided to try this soup. The spices really blended well together, and it was a hearty meal that filled my husband up. I served cornbread on the side and topped the soup with cilantro. I’m really having fun trying all your recipes! XOXOXO
Yay! SO happy you enjoyed another recipe, Vicky! Now you got me hungry for soup with cornbread… hahaha
Hi! Would love to try this recipe! Do you have any suggestions to substitute for the black beans and corn?
Hi Patrice, the black beans and corn make up a lot of the recipe. Is there a reason you need to substitute them such as allergies?
Great soup! I love any excuse to add tortilla strips (they taste great on the tomato soup recipe in your book, too).
Oooh I bet they would! So happy you love the soup. 😀
I made this for dinner tonight. Yum! The tortilla chips were a fantastic addition! This will be tomorrow’s lunch too!
So happy you enjoyed it 🙂
golly, ms Sam, why not pick up a brush & turn this v.t. soup into a painting? It would not look out of place in an art gallery. As well, it might sway some of the viewing masses to go vegan,eh?
Hahah! Well shucks, thank you 🙂
hello dinner!
can’t wait to make!
Haha! Love it!