This one-pot vegan tortilla soup is a weeknight lifesaver. Quick to prepare, it's a flavor powerhouse with minimal effort. Together, the soup and the homemade baked tortilla chips are ideal for a tasty, effortless, and deliciously simple solution for any busy evening. It's also great for meal prep and batch cooking!
This soup is incredibly easy to make, high in fiber, low in calories, healthy, and full of flavor and nutrients.
Batch cook this soup for nutritious and delicious warm lunches all week, or cozy up this evening with a warm bowl fresh off the stove. This is a one-pot meal with minimal prep time and easy-to-get ingredients.
If you're looking for other one-pot soups to warm your belly, here are some others you might like: Sweet Potato, Peanut, Red Lentil Stew, Vegan Cauliflower Corn Chowder, and Healthy Red Lentil Soup.
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Ingredients
If you like visuals, then this section is for you. Check out the recipe card for quantities.
Ingredients for the Corn Tortilla Chips
Ingredients for the Tortilla Soup
- Fire-roasted tomatoes - While you can use regular diced tomatoes for this recipe, fire-roasted tomatoes bring it over the top. They have a smoky, slightly charred flavor from being cooked over an open flame. The fire-roasting process also gives the tomatoes a slightly caramelized flavor.
- Roasted Corn - Regular corn has a mild, sweet flavor. In contrast, roasted corn has a smoky and slightly sweet taste with a hint of caramelization. I highly recommend frozen roasted corn for its smoky flavor and charred visuals. It's found in the freezer section at all major grocery stores.
- Beans - I use black beans and kidney beans in this soup but feel free to substitute them with your favorite beans.
- Oregano - Mexican oregano works best in tortilla soup because it packs a punch with its citrusy kick, which goes way better with the soup's flavors. Regular oregano is gentler but works well if you can't find Mexican oregano. I buy Mexican oregano at a local Latin American supermarket in my town - well worth the trip.
- Tortillas - Corn tortillas are best, but wheat tortillas also work for this recipe.
Variations
- Add a variety of roasted vegetables like zucchini, yellow squash, or peppers. Roast them first, then add them when you add the beans.
- Soy curls are a great plant-based protein source that can absorb flavors well, making them perfect for soup. Add them when you add the beans so they can simmer and absorb the flavors of the soup.
- The corn tortillas are baked for a healthier version, but you can cut into small strips and fry them in a skillet for a different version.
- For pan-fried tortilla chips, heat ¼ cup of oil in a pan over medium-high heat. Slice the corn tortillas into thin strips. Fry them in the pan in a few batches, adding extra oil if necessary. Once crispy, take them out of the pan and place them on a plate lined with paper towels to drain off any excess oil.
The Process In Pictures
With minimal time, you can have a delicious ready-to-eat soup that is made all in one pot. See the post for complete instructions.
Step 1: Place on a baking sheet without crowding the pieces. For the oven method, bake for 10 minutes or until they turn golden brown. For the air fryer, cook for about 5 minutes.
Step 2: In both methods, remember to flip them halfway through for even cooking. Be extra attentive if using the air fryer, as they can burn quickly, and each air fryer may cook differently.
Step 3: Sauté onions in a pot for a few minutes until translucent. Add a pinch of salt while sautéing.
Step 4: Sauté the minced garlic and jalapeños in the pot for about 4-5 minutes.
Step 5: Add the spices, sautéing them for about one minute to toast them and bring out the flavor.
Step 6: Add the beans, corn, fire-roasted tomatoes, and broth and mix well. Bring the soup to a boil, then lower to a simmer and cover for about 15-20 minutes.
Step 7: Add the chopped cilantro if using. Then add the lime juice, salt, and pepper.
Step 8: Mix everything until well incorporated—taste to adjust seasoning.
Top Tips
- The use of a high-quality brand of fire-roasted canned tomatoes and roasted corn really increases the flavor of this soup.
- Don't skip the lime juice! It adds so much flavor.
- For a spicy soup, leave the seeds in the jalapeños. If you're using just one jalapeño, it does not make it overly spicy - just enough for a kick in this soup.
- If you prefer a thicker soup, consider blending a portion of it and mixing it back in, or use an immersion blender to blend partially. For a more liquid soup, add more broth.
- The tortilla chips will harden more after they sit out of the oven. However, they do get stale after a while, so serve them freshly made for the best flavor.
- These corn tortilla chips are baked for a healthier, lighter version. Use an air fryer for smaller batches.
- Don't forget the garnishes! Garnishes for this soup make it extra good. Top with your favorites listed in the suggestions in the recipe card.
Serving Suggestions
- Offer a variety of garnishes on the side. Fresh diced avocado, chopped cilantro, sliced radishes, red onions, and lime wedges add freshness, color, and flavor.
- Serve the soup over a bed of cooked Simple Instant Pot Yellow Rice or brown rice for a more filling meal.
- Warm vegan cornbread or a rustic loaf of bread can be great for dipping into the soup.
- Follow up with a light dessert, like coconut yogurt with berries, mango sorbet, or Homemade Vegan Ice Cream (made with bananas).
Storage
- Let the soup cool to room temperature to prevent condensation inside the storage container. Store the soup in the refrigerator if you plan to consume it within 3-4 days in an air-tight container. I have often just stuck the pot with the lid in the fridge until the next day.
- For longer storage, the soup can be frozen in freezer-safe bags or containers, leaving some space at the top for expansion, and it will keep well for 2-3 months. Label it so you don't forget when you made it, like I often do.
- When you're ready to eat the soup again, if it's frozen, thaw it overnight in the refrigerator and then reheat it on the stove over medium heat, adding a bit of broth or water if it's too thick.
- Store any leftover baked tortilla chips separately at room temperature in an airtight container to keep them crispy, and add them to the soup only when serving. This way, your vegan tortilla soup will stay fresh and delicious for your next meal.
Recipe FAQS
Yes, it can easily be made gluten-free by using gluten-free tortillas.
Yes, this is great for batch cooking. Store in the refrigerator for up to 3 days. Reheat on the stove or in the microwave when ready to serve.
More Delicious Mexican Vegan Recipes
Got a minute? I'd love for you to dive into the comments and rate this Vegan Tortilla Soup With Baked Tortilla Chips. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Tortilla Soup With Baked Tortilla Chips
Equipment
Ingredients
Tortilla Chips
- 3 corn tortillas substitute with wheat tortillas
- cooking spray or olive oil
- salt to taste
For the Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 jalapeño chopped and deseeded for less heat if desired
- 4 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon Mexican oregano substitute with regular oregano
- 14 ounce can black beans
- 15 ounce can kidney beans
- 2 14 ounce cans fire-roasted diced tomatoes
- 2 cups vegetable broth more if you want it a little more soupy
- 1 cup roasted corn kernels frozen (substitute with non-roasted corn, fresh or frozen)
- ¼ cup cilantro chopped (optional)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-2 tablespoons lime juice juice of one lime
Topping Suggestions
- cilantro
- vegan sour cream
- avocado
- shredded vegan cheese
- green onions
- red onions finely diced
- sliced jalapeños
- thinly sliced radishes
Instructions
Tortilla Chips
- Preheat the Oven: Heat oven to 400° F (205°C). If using an air fryer, preheat to 350°F (175°C).
- Prepare the Tortillas: Spray or brush tortillas with oil and sprinkle with salt.
- Bake: Cut tortillas into strips and place them on a baking tray. Place in oven for 10-12 minutes or until crispy and golden brown. Toss them halfway through cooking for even browning. If using an air fryer, bake for about 5 minutes. Air fryers vary, so check the strips often to ensure they are not burning.
For the Soup
- Saute the Vegetables: While the oven is heating or the tortillas are in the oven, begin heating a pot with olive oil. Add the onions and cook for about 5-7 minutes until the onions are translucent. Add a pinch of salt while cooking. Add the jalapeños and garlic and cook for another 4-5 minutes.
- Add the Spices: Stir in the cumin, smoked paprika, oregano, and chili powder. Cook for another minute.
- Boil: Add the tomatoes, vegetable broth, black beans, kidney beans, and corn. Bring to a boil, then lower to a simmer. Cover the pot and cook for about 15-20 minutes.
- Final Touches: Stir in the cilantro, salt, black pepper, and lime juice.
- Serve: Serve hot, topped with the baked tortilla chips and other favorite toppings. See topping suggestions in the ingredients section.
Hailey Dubois says
Just wanted to drop a line and say that I recently tried your Vegan Tortilla Soup and it was nothing short of amazing! This is a comforting and hearty meal that was super simple and a little off the beaten path at the same time. The homemade tortilla chips took the soup to a whole new level and has quickly become a favorite in my house. I've already shared the recipe with several friends who are eager to try it out. You've done a fantastic job of creating a dish with a lot of love and thought put into it. Cheers!
Regi Pearce says
I'm thrilled to hear you and your friends enjoyed the Vegan Tortilla Soup so much, especially the homemade tortilla chips. It's always exciting to see a recipe become a new favorite! Thanks for sharing your wonderful experience and for spreading the word!
Anonymous says
It was amazing!