ObiBest Vegan Tortilla Soup Recipe You Must Try
I do think this vegan tortilla soup is something you need to try because it is genuinely one of the vest vegan soups out there. It has the kind of flavor that makes you stop for a second and appreciate how simple ingredients can turn into something really delicious and satisfying. Though I don’t make this soup all the time, whenever I do, I truly enjoy it because it is that good.
In this article, I am going to share with you how I make this simple yet delicious vegan soup that I know you too would love. As with other vegan recipes I have shared on this site, this one too doesn’t require much and not complex at all. You can a great version even on your first try.
Everything starts with a quick saute of onion and garlic, then some jalapeno for a bit of extra heat. If you want your vegan tortilla soup to be bright and appetizing with a nice sweetness to it, then you add some corn and bell peppers. The mix of cumin, chili powder, smoked paprika, and oregano brings such a warm, cozy flavor. It tastes like something that has been simmering all day, even though it only needs a short cook. From here, you’re mostly set for a really nice pot of vegan tortilla soup.
Don’t worry about the quantity of each specific ingredient as you can tweak to your taste
I think the guided recipe card below would do a better job of breaking down the process of making this vegan soup.
Best Vegan Tortilla Soup Recipe You Must Try
Equipment
- Large soup pot or Dutch oven
- Cutting board & knife
- Baking sheet
- Measuring cups & spoons
- Wooden spoon or ladle
Ingredients
For the Soup
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 jalapeno seeded and diced (optional, for heat)
- 1 red bell pepper diced
- 1 cup corn kernels fresh or frozen
- 1 can 15 oz black beans drained and rinsed
- 1 can 15 oz diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp oregano
- 2 tbsp lime juice
- ¼ cup chopped cilantro
- Salt & black pepper to taste
For the Tortilla Strips
- 4 small corn tortillas sliced into thin strips
- 1–2 tbsp oil
- Pinch of salt
Optional Toppings
- Sliced avocado
- Extra cilantro
- Lime wedges
- Vegan sour cream
- Diced green onions
Instructions
Make the Crispy Tortilla Strips
- Preheat oven to 375°F (190°C).
- Toss sliced tortillas with oil and salt.
- Spread on a baking sheet and bake 8–10 minutes, flipping halfway, until golden and crispy.
Build the Soup Base
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté 3–4 minutes until softened.
- Add garlic and jalapeño; cook 1 more minute.
Add the Veggies & Spices
- Stir in bell pepper, corn, cumin, smoked paprika, chili powder, and oregano.
- Cook 2 minutes to bloom the spices.
Simmer
- Add black beans, diced tomatoes, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
Finish the Soup
- Stir in lime juice and chopped cilantro.
- Taste and adjust salt, pepper, or lime as desired.
Serve
- Ladle into bowls and top with crispy tortilla strips, avocado, cilantro, and a squeeze of fresh lime.
Nutrition
Obi
Cindy
