Vegan Tortilla Soup
Mexican-inspired recipes are my favorites to make, and this Vegan Tortilla Soup is one of those dishes that brings everything I love into a single, comforting bowl. The smoky spices and satisfying textures of black beans, jackfruit, and crispy tortilla strips make this soup incredibly hearty and flavorful.
Servings: 4
Calories: 106kcal
Equipment
Ingredients
- 1 cup sweet or yellow onion , chopped
- 1 teaspoon sea salt
- Drizzle of oil or broth to sauté if oil-free
- 1 pound tomatoes , chopped
- 1 cup chopped red pepper
- 4 cloves garlic , minced
- ¼ teaspoon ground black pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon chipotle pepper , or smoked paprika for a less spicy option
- 1 can black beans , drained and rinsed
- 14 ounces jackfruit , canned, rinsed and shredded (see note)
- 1 cup corn , I use frozen
- 4 cups veggie broth , low sodium if needed
To serve (optional):
- Tortilla strips , or tortilla chips
- Cilantro
- Green onions
- Jalapeno
- Sour cream
- Cotija or feta , dairy-free to keep vegan
- Avocado
- Limes
Instructions
- Sauté the onion, salt and oil or broth until the onions are soft and browning. About 5 minutes.
- Add the tomatoes, pepper, garlic, and spices and cook until the tomatoes have released their liquid and everything is beginning to brown. About 7-8 minutes.
- Next, take the mixture and carefully put it in a blender, making sure not to get burned. Pulse to chop. Make it as smooth as you prefer.
- Put black beans, jackfruit and corn into the pot. Cook until browned a little, about 5 minutes.
- Add the pureed tomato mixture back in the pot, then add in the broth.
- Simmer for about 15 minutes until it heats up and reduces a bit to thicken.
- Serve with whatever toppings you prefer!
Notes
- My #1 Secret Tip for making this vegan tortilla soup is to blend the tomato base just right for the perfect texture. The mix of tomatoes, peppers, and spices is the heart of the soup, so I always make sure it is smooth enough to sip with a spoon but still thick enough to feel hearty. I have tried both a regular blender and an immersion blender, and both work well as long as I watch the consistency. Before I pour it back into the pot, I take a quick taste to make sure it is just how I like it.
- Shred and brown the jackfruit: Jackfruit gives the soup a hearty, shredded texture, but only if prepared the right way. I always shred it with my hands or a fork after rinsing, then cook it until it browns slightly to bring out the best flavor.
- Taste as you go: Broth, spices, and even jackfruit brands can vary, so I always taste the soup after adding the broth and again after simmering. If needed, I adjust with a little more salt, lime juice, or chili powder to get the perfect balance of richness, acidity, and heat.
- Make it ahead for even better flavor: Like most soups, this one tastes even better the next day. I often make a big batch and store it in the fridge for easy lunches. The flavors continue to blend and get deeper, making it even more delicious.
Nutrition
Calories: 106kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 677mg | Potassium: 503mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2291IU | Vitamin C: 68mg | Calcium: 32mg | Iron: 1mg