This vegan tortilla soup is comforting and filling, just perfect for an easy weeknight dinner. Full of beans and veggies, this creamy soup is topped with tortilla strips for that super satisfying crunch.
If you’re a fan of bean soups, this tortilla soup should definitely be on your list of recipes to try next.
Inspired by the traditional sopa azteca of central Mexico, this vegan tortilla soup is warm, comforting and extra nutritious at the same time.
I love it with loads of tortilla strips on top for that extra crunch. I use shop-bought cause they’re so convenient, but you can make them from corn tortillas — instructions below.
The tortilla soup tastes even better the next day so it’s also perfect for meal prep!
Why you’ll love this vegan tortilla soup
- It's brimming with flavor, but comes together quickly for a satisfying weeknight meal.
- You can easily adjust the spice level to your liking.
- It's super versatile – top it your way and enjoy the leftovers for days!
Ingredients you’ll need
Veggies — I like a mix of onion for sweetness and bell peppers for a bit of crunch.
Garlic + jalapeños — Garlic is a must, and the jalapeños give it a little kick; adjust the quantities to your preference.
Herbs and spices — Taco seasoning adds a classic Mexican flavor and the cumin, paprika, oregano help round it out.
Beans — I used a mix of black beans and red kidney beans for a bit of variety. Pinto beans or even borlotti are other good choices.
Sweetcorn — A can of sweetcorn adds a little sweetness to balance out the spicy notes. Frozen corn also works.
Tomatoes — Canned whole tomatoes crushed by hand are perfect in this soup but you can also use diced tomatoes if you like.
Coconut cream — To make the soup extra creamy and rich!
Tortilla strips — Store-bought are fine for convenience, or make your own from corn tortillas for extra freshness.
Pro tip
Don’t skimp on the tortilla strips. Top it with lots of them — the crunch is fabulous!
How to make vegan tortilla soup
Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5-6 minutes until they soften.
Stir in the garlic and jalapeños, and cook for another minute until fragrant.
Add the taco seasoning, cumin, paprika, oregano, salt, and pepper. Stir to combine and cook for a minute to toast the spices slightly.
Pour in the beans, corn, crushed tomatoes, and vegetable stock. Bring to a simmer, then reduce heat and simmer for 20 minutes.
Stir in the lime juice and coconut cream. Taste and adjust salt and pepper if needed.
Ladle into bowls and top with crispy tortilla strips and fresh cilantro. Serve immediately.
What to serve with tortilla soup
This tortilla soup is satisfying as is, but you can serve it with extra toppings to make it even more flavorful. Here are some ideas:
- Avocado slices
- Vegan sour cream
- Salsa
- Chopped red onion
- Sliced spring onions
- Jalapeño slices
- Shredded vegan cheese
You can also serve it with rice for an even more filling meal—this cilantro lime rice pairs perfectly with this soup.
Recipe notes and tips
- To make your own tortilla strips, cut 4-6 corn tortillas into thin strips. Heat a drizzle of oil in a skillet. Fry the tortilla strips until golden brown and crispy.
- Instead of strips, crumble up some shop-bought tortilla chips for crunchiness and texture.
- If you like a very thick soup, simmer it uncovered for a bit longer to reduce the liquid.
- Blend a portion of the soup for extra creaminess.
- This soup tastes amazing the next day, so make a big batch and that’s your lunch sorted.
Leftovers and storage
- Allow leftover soup to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Reheat the soup gently on the stovetop over medium-low heat until warmed through. You can also microwave individual portions.
- Freeze the soup in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
If you liked this vegan tortilla soup, you might also like some of my other easy vegan recipes:
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Vegan Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, sliced
- 2 large garlic cloves, finely chopped
- 2 tablespoons jalapeños, finely chopped
- 2 tablespoons taco seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) ground black pepper
- 1 can (14 oz / 400 g) black beans, drained and rinsed
- 1 can (14 oz / 400 g) red kidney beans, drained and rinsed
- 1 can (7 oz / 200 g) sweetcorn, drained and rinsed
- 1 can (14 oz / 400 g) peeled tomatoes, crushed by hand
- 4 cups (1000 ml) vegetable stock
- Juice of 1 lime
- ½ cup (120 g) coconut cream
- A handful fresh cilantro. roughly chopped
- Tortilla strips, to serve
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5-6 minutes until they soften.
- Stir in the garlic and jalapeños, and cook for another minute until fragrant.2 large garlic cloves2 tablespoons jalapeños
- Add the taco seasoning, cumin, paprika, oregano, salt, and pepper. Stir to combine and cook for a minute to toast the spices slightly.2 tablespoons taco seasoning mix1 teaspoon ground cumin1 teaspoon paprika1 teaspoon dried oregano½ teaspoon salt¼ teaspoon ground black pepper
- Pour in the beans, corn, crushed tomatoes, and vegetable stock. Bring to a simmer, then reduce heat and simmer for 20 minutes.1 can (14 oz / 400 g) black beans1 can (14 oz / 400 g) red kidney beans1 can (7 oz / 200 g) sweetcorn1 can (14 oz / 400 g) peeled tomatoes4 cups vegetable stock
- Stir in the lime juice and coconut cream. Taste and adjust salt and pepper if needed.Juice of 1 lime½ cup coconut cream
- Ladle into bowls and top with crispy tortilla strips and fresh cilantro. Serve immediately.A handful fresh cilantro. roughly chopped
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