Best Vegan Tortilla Soup Recipe You Must Try
One of the best vegan soups ever is the began tortilla soup and this recipe is meant to guide you to making the very best vegan tortilla soup.
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
Calories: 280kcal
Tried this recipe?Let us know how it was!