Here is an easy comforting Vegan Tortilla Soup recipe that is perfect for curling up with on cold Fall and Winter days.
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You may think that I am crazy, but I love soup all year round, even with Tucson's hot climate. I made this Easy Vegan Tortilla Soup in May when it was just starting to get hot here.
I think I like to eat soup year round because I am always cold in my house. Right now as I type this I have on a thick scarf and fingerless gloves. I pretty much live in them.
I love all things Mexican inspired, so this soup came together quite easily. Black beans are a staple in my pantry, so I knew that I had to make this soup with black beans.
I did not add a lot of spice to this recipe. If you want to make it spicier, you could use a serrano pepper instead of a jalapeño, or add hot sauce when serving.
You might also like my Vegan Black Bean Soup, Dairy Free Tomato Soup from Canned Tomatoes, and 3 Ingredient Refried Bean Soup.
Jump to:
❤️ Why You'll Love It
- It is healthy and hearty.
- It can be adjusted for the amount of spice you want.
- It is easy and comforting, perfect for cold days!
🧾 Ingredients
- Onion: Adds a sweet pungent flavor. I used a yellow onion, but you could also use a white onion or red onion.
- Olive oil
- Garlic: Adds a pungent flavor.
- Jalapeño: Adds spice. You could use a serrano pepper for more spice.
- Cumin, chili powder, and paprika: Add a warm spicy flavor.
- Fire-roasted tomatoes: I used fire-roasted tomatoes because I like the smoky flavor, but you could use canned tomatoes as well.
- Corn: Adds a sweet flavor. Fresh, frozen, or canned corn will work.
- Black beans: I used canned black beans. You could also use pinto beans.
- Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium.
- Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
- Corn tortillas: I used corn tortillas that I baked, but you could also use tortilla chips.
- Cilantro (optional): For the topping.
- Avocados (optional): For the topping.
- Hot sauce: I like to add a little hot sauce for more spice. You could leave it out.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Brush corn tortillas with olive oil.
Step 2: Slice and place on a parchment-lined baking sheet. Bake until crispy.
Step 3: Drizzle olive oil in a pot. Add onions and cook until translucent.
Step 4: Add garlic, jalapeño, cumin, chili powder, and paprika. Cook a minute.
Step 5: Pour fire-roasted tomatoes, corn, black beans, and vegetable broth into the pot. Cook for 15-20 minutes.
Step 6: Garnish with tortilla strips and your favorite toppings.
🍽 Serving
👩🏻🍳 Recipe FAQs
This vegan tortilla soup is made with black beans, corn, fire-roasted tomatoes, corn tortillas, and spices.
Tortilla soup goes well with tacos, quesadillas, taquitos, and burritos.
Other Vegan Soup Recipes
If you tried this Easy Vegan Tortilla Soup Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This easy tortilla soup has black beans, corn, onion, jalapeño, fire-roasted tomatoes, and corn tortillas - all the flavors you'd expect in a Mexican-inspired soup!
📋 Recipe
Easy Vegan Tortilla Soup
Ingredients
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 jalapeño finely chopped (¼ cup)
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 15 ounce can fire roasted tomatoes
- 1 ½ cups corn
- 15 ounce can black beans
- 5 cups low sodium vegetable broth
- salt and pepper
- 2 or 3 corn tortillas
- Cilantro
- Avocado chopped
- Key limes sliced in half
- Hot sauce optional
Instructions
- Preheat oven to 400°F.
- Brush tortillas with olive oil. Slice into ¼" strips. Put on a baking sheet. Sprinkle with salt. Bake at 400°F for 10-15 minutes, or until crispy.
- Add olive oil to a medium pot or Dutch oven. Add chopped onions. Cook about 5 minutes, or until translucent.
- Add minced garlic, jalapeño, cumin, chili powder, and paprika. Cook for a minute longer.
- Pour fire-roasted tomatoes, corn, black beans, and vegetable broth into the pot. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes.
- Garnish with corn tortilla strips, cilantro, and chopped avocado. Serve with key lime wedges and hot sauce.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Angie says
This looks delicious! I really enjoy a good meat-free recipe.
Willow Moon says
Thanks Angie!
andrea says
My daughter just went Vegan I am so passing this on. We all love avocado I think my son might even go for this recipe.
Willow Moon says
I hope they enjoy it!