This Vegan Tortilla Soup is a cozy Tex-Mex soup made with simple pantry ingredients and cooked all in one pot. Black beans, corn, and tomatoes simmer in a spiced broth and are topped with crispy tortilla strips. It's ready in about 45 minutes and perfect for a satisfying weeknight dinner.
To build flavor, I start by sautéing the onion, garlic, and jalapeño, then toast the spices for a few seconds before adding the broth and tomatoes. The beans and corn go in at the same time so everything cooks together and develops flavor as it gently bubbles away. I finish it with fresh lime juice and cilantro off the heat so it stays bright and balanced.
Traditional tortilla soup is usually made with chicken broth and shredded chicken, so I keep that same comforting vibe but make it fully plant-based with vegetable broth and black beans. Toasting the spices and letting the soup simmer uncovered helps build that deeper flavor naturally. It's hearty enough for dinner and even better the next day, which makes it great for meal prep.
If you're planning a full Mexican-inspired dinner, you can serve this soup with my Tofu Tacos, Vegan Quesadilla, or Vegan Enchiladas. For a more filling spread, add a side of Spanish Rice and Beans or Vegan Refried Beans to round out the meal.
What Makes This Vegan Tortilla Soup Different
This version keeps things simple and flexible without sacrificing flavor.
- No jackfruit or meat substitutes - just beans and vegetables
- Made with black beans (canned or homemade) and corn
- No blender required
- Simmered uncovered so it thickens naturally
- Tortilla strips can be baked, fried, or store-bought
- Finished with fresh lime and cilantro for brightness
Vegan Tortilla Soup Ingredients
- Tortillas (flour or corn): I used flour tortillas because they bake up crisp and hold their shape well. Corn tortillas are more traditional and add a slightly deeper corn flavor, but they can be a bit more delicate. Both work, so use what you prefer.
- Olive oil: I used olive oil to sauté the onion, garlic, and jalapeño and to bake the tortilla strips. Any neutral cooking oil will work too.
- Onion: Yellow onion works great here, but white onion is also a good option. Finely chop it so it softens evenly and blends into the broth.
- Garlic: Fresh garlic gives the best flavor. If needed, you can substitute with about ⅛-¼ teaspoon garlic powder per clove.
- Jalapeño: Adds a mild kick. Remove the seeds for less heat, or leave them in if you like it spicier.
- Chili powder, cumin, and smoked paprika: These spices build the base flavor of the soup. Toasting them briefly in oil helps deepen their flavor. If you want to make it from scratch, you can use my homemade chili powder.
- Vegetable broth: I recommend vegetable broth for the best flavor, but water will work in a pinch. If you prefer homemade, you can use my vegetable broth recipe.
- Crushed tomatoes: They create a rich, slightly thick base. Diced tomatoes can work too, but the texture will be a bit chunkier.
- Black beans: You can use canned beans (drained and rinsed) for convenience, or cook them from scratch if you prefer. I often make my Instant Pot black beans at home, but either option works as long as the beans are fully tender before adding them to the soup.
- Corn: I used canned corn (drained) for convenience, but frozen or fresh corn also work well. There's no need to thaw frozen corn before adding it to the pot.
- Salt: Adjust at the end, especially if using low-sodium broth.
- Lime juice: Fresh lime juice makes a big difference. Add it at the end, off the heat, to keep the flavor bright.
- Cilantro: Optional, but highly recommended for freshness and balance.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Tortilla Soup
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the tortillas into thin strips, toss with olive oil and a pinch of salt, and place them on the lined baking sheet.
- Bake for 10-12 minutes, tossing halfway through, until crispy and golden brown. Set aside. You can also fry them or use store-bought tortilla strips.
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes, until softened and translucent.
- Add the garlic and jalapeño and cook for 1-2 minutes, until fragrant.
- Stir in the chili powder, cumin, and smoked paprika and cook for about 30 seconds to toast the spices.
- Add the vegetable broth, crushed tomatoes, black beans, corn, and salt. Stir well to combine.
- Bring to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, until slightly thickened. Remove from the heat and stir in the lime juice and cilantro. Taste and adjust the salt if needed.
- Ladle into bowls and top with the crispy tortilla strips and extra cilantro.
How to Store and Reheat Leftovers
- Refrigerator: Let the soup cool completely, then store it in an airtight container in the fridge for up to 4-5 days. Keep the tortilla strips separate so they stay crispy.
- Freezer: Let the soup cool completely, then transfer it to a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm the soup in a pot over medium heat until heated through, adding a splash of vegetable broth or water if it has thickened. You can also reheat it in the microwave. Add the tortilla strips just before serving.
Frequently Asked Questions
Yes. In fact, the flavor gets even better as it sits. You can make it a day in advance and store it in the fridge. Just reheat gently on the stove and add the tortilla strips right before serving so they stay crispy.
It usually has a mild to moderate kick. In this recipe, the heat comes from the jalapeño and chili powder. For a milder soup, remove the jalapeño seeds. If you prefer it spicier, leave the seeds in or add a little extra chili powder.
If your soup seems too thin, let it simmer uncovered a few extra minutes so it reduces naturally. You can also mash some of the beans directly in the pot to create a thicker, slightly creamier texture.
Crispy tortilla strips, fresh cilantro, and lime wedges are classic. You can also add sliced avocado, Vegan Sour Cream, Pico de Gallo, or a drizzle of Vegan Chipotle Sauce for extra flavor and texture.
You can use pinto beans, kidney beans, or even cannellini beans. The flavor will vary slightly, but they all work well in this soup as long as they're fully cooked and tender.
More Vegan Mexican-Style Recipes
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Vegan Tortilla Soup
Ingredients
For the tortilla strips
- 6 small flour or corn tortillas
- 1 tablespoon olive oil
For the soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, diced and seeds removed for less heat
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- ½ teaspoon smoked paprika
- 4 cups vegetable broth
- 1 28-ounce can crushed tomatoes
- 2 15-ounce cans black beans
- 1 15-ounce can corn, drained and rinsed, see notes below if cooking from scratch
- 1 teaspoon salt
Toppings
- ⅓ cup cilantro, chopped, plus more for serving
- 1 ½ tablespoons lime juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the corn tortillas into thin strips, about ¼-inch (0.5 cm) wide. Place them on the lined baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with a pinch of salt, and toss to coat.
- Spread the tortilla strips out in a single layer and bake for 10-12 minutes, tossing halfway through, until crispy and golden brown. Set aside. If you prefer, you can fry them instead or use store-bought tortilla chips (see notes below).
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Add the garlic and jalapeño. Cook for 1-2 minutes, stirring frequently, until fragrant.
- Stir in the chili powder, ground cumin, and smoked paprika. Cook for about 30 seconds, stirring constantly, to toast the spices and deepen their flavor.
- Add the vegetable broth, crushed tomatoes, black beans, corn, and salt. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to medium-low and simmer uncovered for 15-20 minutes, until slightly thickened and the flavors have developed. Remove from the heat and stir in the lime juice and chopped cilantro. Taste and adjust the salt if needed.
- Ladle into bowls and top with the crispy tortilla strips and additional cilantro. Serve with extra lime wedges on the side, if desired.
Notes
- Black beans (from scratch): If cooking your own beans, you'll need about 1½ cups (250-270 g) dried beans to get roughly 3 cups (510 g) cooked. Make sure they're fully tender before adding them to the soup.
- Tortilla strips (fried or store-bought): To fry, heat about ½ cup (120 ml) oil in a small pan over medium heat and cook the strips in batches for 1-2 minutes, until golden and crispy. Drain on paper towels. If using store-bought tortilla strips, you'll need about 1½-2 cups.
- Storage: Store the soup (without tortilla strips) in the fridge for up to 4-5 days.
- Freezer: Freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove or in the microwave until heated through. Add a splash of broth or water if it has thickened. Add tortilla strips just before serving.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.