Vegan Tortilla Soup

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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.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish, Soup

Cuisine: Mexican

Diet: Vegan

Servings:

Calories: 257kcal

Author: Iosune Robles

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

US Customary - Metric

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.

Nutrition