Tortilla Soup Recipe Vegan: Easy, Flavorful, and Healthy

If you’re craving a comforting bowl of soup that bursts with vibrant flavors and is completely plant-based, this vegan tortilla soup recipe is exactly what you need. Inspired by traditional Mexican cuisine, this soup combines smoky chipotle peppers, hearty beans, fresh vegetables, and crispy tortilla strips to create a meal that’s both nourishing and satisfying.

Perfect for chilly evenings or when you want a quick yet wholesome lunch, this recipe is easy to make and customizable to your taste. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, this tortilla soup will become a staple in your kitchen.

Not only does this soup pack a punch in terms of flavor, but it’s also wholesome, gluten-free, and oil-light, making it an excellent choice for health-conscious eaters. Serve it up with your favorite toppings and watch it disappear in no time!

Why You’ll Love This Recipe

This vegan tortilla soup is a perfect balance of smoky, spicy, and fresh flavors that come together effortlessly. Here’s why it’s a must-try:

• Rich, layered flavors: The combination of chipotle, cumin, and fresh lime adds depth and brightness.
• Quick and easy: Ready in under 45 minutes with simple pantry staples.
• Customizable: Add more veggies or beans for extra heartiness, or adjust the spice level to your liking.
• Perfectly vegan and gluten-free: Everyone can enjoy this comforting dish without compromise.
• Great for meal prep: Stores well in the fridge and reheats beautifully for lunches or dinners throughout the week.

Ingredients

• 2 tablespoons vegetable broth or water (for sautéing)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 chipotle pepper in adobo sauce, chopped (or 1 teaspoon adobo sauce)
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 tablespoon fresh lime juice
• Salt and black pepper, to taste
• 6 small corn tortillas, cut into strips
• 1 ripe avocado, diced (for topping)
• Fresh cilantro, chopped (for garnish)
• Optional toppings: sliced green onions, vegan sour cream, or jalapeño slices

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring spoons and cups
• Colander (for rinsing beans)
• Baking sheet or skillet (for toasting tortilla strips)
• Ladle and soup bowls

Instructions

1. Prepare the tortilla strips: Preheat your oven to 375°F (190°C). Toss the cut tortilla strips lightly with a bit of vegetable broth or water to keep them moist and place them on a baking sheet. Bake for 10-12 minutes, turning halfway through, until crisp and golden. Alternatively, toast them in a dry skillet over medium heat until crispy. Set aside.
2. Sauté the aromatics: In a large pot, heat 2 tablespoons of vegetable broth or water over medium heat. Add the diced onion, garlic, and jalapeño (if using). Cook, stirring occasionally, until softened and fragrant, about 5 minutes.
3. Add the bell pepper and spices: Stir in the diced red bell pepper, cumin, smoked paprika, oregano, and chopped chipotle pepper. Cook for another 2 minutes to toast the spices and deepen their flavor.
4. Build the soup base: Pour in the vegetable broth and diced tomatoes with their juices. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
5. Add beans and corn: Stir in the black beans and frozen corn. Let the soup simmer for an additional 10 minutes until heated through.
6. Season and finish: Remove the pot from heat. Stir in fresh lime juice and season with salt and black pepper to taste.
7. Serve: Ladle the soup into bowls. Top each serving with crispy tortilla strips, diced avocado, fresh cilantro, and any other desired toppings.

Tips & Variations

Make it your own! Feel free to swap black beans for pinto or kidney beans, or add diced zucchini or carrots for extra veggies.

If you like it spicier, increase the chipotle pepper amount or add some cayenne pepper when adding the spices.

For a creamier texture, blend a portion of the soup and stir it back in before serving.

Try topping with vegan bechamel sauce for a rich twist.

Nutrition Facts

Serving Suggestions

This vegan tortilla soup pairs wonderfully with simple sides that complement its bold flavors. Consider serving it with:

• Warm vegan flour tortillas or crusty bread for dipping.
• A fresh green salad dressed with lime and cilantro for a light contrast.
• Peruvian Vegetable Recipes for Flavorful Healthy Meals to add more colorful veggies to your meal.
• For dessert, try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to round out the dinner with a sweet finish.

Conclusion

This vegan tortilla soup is more than just a meal; it’s a celebration of flavors and textures that come together to soothe the soul and satisfy hunger. The smoky chipotle, hearty beans, and crispy tortilla strips create a comforting yet vibrant dish that’s perfect year-round.

Whether you’re a vegan veteran or just exploring plant-based cooking, this recipe offers a delicious gateway to Mexican-inspired cuisine without any dairy or meat.

Easy to prepare and packed with nutrients, it’s a fantastic option for busy weeknights or weekend meal prep. Plus, its flexibility means you can tweak the ingredients to suit your pantry and palate.

If you enjoyed this recipe, be sure to check out other tasty vegan options like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or the Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for more inspiration.

Happy cooking!

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