Vegan Tortilla Soup

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After falling in love with my vegan pozole verde, I knew I had to create another hearty Mexican soup to keep in the rotation! Like most soups, this one is all about customization, you can load it up with your favorite toppings. I even make my own tortilla strips, and trust me, they’re way easier to make than you’d think, check out how I make them in this vegetarian taco soup post.

🥘 Ingredients

Making my own plant-based tortilla soup is easier than I ever thought, and the results are always worth it. Here’s everything I need to make it happen:

Red Onion & Garlic: These two aromatics form the base of this soup! I love how the onions caramelize when I sauté them in olive oil to start off this recipe.

Tomatoes & Red Peppers: Both tomatoes and red peppers provide acidity and a slight sweetness. When cooked down and blended, they help create the classic tortilla soup texture and deep red color.

Black Beans: I use black beans for hearty texture and plant-based protein.

Jackfruit: This mimics the shredded meat texture traditionally found in tortilla soup, making it hearty and satisfying while keeping it fully plant based.

Corn: A handful of corn adds a little sweetness and a nice pop of texture.

Vegetable Broth: I add this to the tomato/red pepper mixture to thin out the base of the soup and add flavor.

Seasonings: For the best smoky, savory depth, I love a mix of cumin, chili powder, and chipotle pepper powder. If I want a milder version, I swap the chipotle for smoked paprika.

🔪 How To Make

I love making this soup because it’s so easy but tastes like it’s been cooking on the stove all day long. Here’s how I make it:

Cook Veggies: First, I sauté the onion, tomatoes, pepper, garlic, and seasonings until the onion caramelizes, the tomatoes and peppers release their juices, and the spices blend with the veggies.

Blend: Then I transfer the tomato mixture to a blender and pulse until it reaches a smooth, velvety texture.

Cook Remaining Ingredients: While the soup base blends, I add the black beans, jackfruit, and corn to a pot and cook until the jackfruit is browned and slightly crispy.

Finish The Soup: Finally, I stir the puréed tomato mixture and vegetable broth into the pot with the black beans, corn, and jackfruit, letting it simmer for 3 to 5 minutes. Then I divide the soup into bowls and serve with a squeeze of lime.

📖 Variations

This vegan tortilla soup is one of my favorite comfort meals, and I love how easy it is to switch things up.

Add More Protein: When I want to boost the protein, I add an extra cup of beans along with the black beans. Pinto beans, navy beans, or chickpeas all work great, and sometimes I even toss in half a cup of tofu crumbles for a hearty twist.

More Veggies: This soup is already full of veggies, but I love sneaking in even more. A cup of chopped zucchini, an extra bell pepper, or a handful of greens like spinach or kale make it even more nourishing.

Make it creamy: When I am in the mood for a richer, creamier soup, I stir in half a cup of coconut milk or cashew cream at the end. It adds a smooth texture and balances the smoky spices beautifully.

🍽 Serving Suggestions

🧊 Storage Directions

Refrigeration: My vegan tortilla soup will keep in an airtight container in the refrigerator for up to 5 days. Just make sure to keep the toppings in separate containers.

Freezing: This soup freezes really well! Sometimes I’ll make a double batch and I’ll freeze half for later. Store in an airtight freezer safe container and it will keep in the freezer for up to 3 months. I like to add a layer of plastic wrap directly to the top of the soup to help protect against freezer burn.

Reheating: Reheat on the stove, or in the microwave until warmed through.

❓Recipe FAQs

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