Vegan Tortilla Soup With Baked Tortilla Chips
This one-pot vegan tortilla soup recipe is the perfect easy weeknight dinner. Served with homemade baked tortilla strips, it's a healthy, comforting, and filling meal that can also be made ahead of time. It's great for batch cooking and meal prepping.
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.
Video
Notes
For variety, add roasted vegetables such as yellow squash or zucchini to this soup. Roast them first, then add them when you add the beans.
Substitute the homemade baked tortilla chips with crushed tortillas.
Mexican oregano is delicious in this soup. It adds a robust, citrusy flavor that complements the bold spices and ingredients. You can find it at any Latin American grocery store. If you can't find it, substitute it with regular oregano.
This is a great no-oil soup if you are on a low/no-oil diet. Just substitute the oil when sauteeing with vegetable broth.
The nutritional profile is only an estimate. It does not include the garnishes or toppings in the estimate.
Nutrition
Calories: 234kcal | Carbohydrates: 42g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 1417mg | Fiber: 12g | Sugar: 7g | Calcium: 114mg | Iron: 4mg
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