Vegan Tortilla Soup
Even though I just finished eating lunch, my mouth is watering just thinking about this Vegan Tortilla Soup recipe! It’s that good!
While conventional tortilla soup typically uses chicken as the protein, we used white beans instead. Beans are loaded with protein and fiber, but contain no cholesterol nor measurable saturated fat. They’re also a good source of iron, magnesium and potassium.
There are several different types of white beans: navy beans, great northern beans, cannellini beans and butterbeans. We like navy beans in our soups because the starch gets released during cooking, making the soup creamier. However, you can use whichever beans you prefer or have on-hand for this recipe.
For the tortilla strips, we used two small corn tortillas made with only two ingredients: whole corn and water. Whole Foods carries organic corn tortillas that are made with corn, water and a hint of lime. When eating a whole-food plant-based (WFPB) no-oil diet, it’s important to look for minimally processed foods without added oils and sugars (or other mystery ingredients).
We cubed some avocado as a topping for our vegan tortilla soup, but if you’re trying to lose weight or lower your cholesterol, you may want to skip the avocado until you’ve reached your goal. Saturated fat, regardless of whether it comes from a plant or animal, will raise your cholesterol and can contribute to heart disease and weight gain.
This recipe pairs well with a nice Side Salad or some Corn Tortilla Corn Chips and Salsa.
Vegan Tortilla Soup Cooking Video
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 6 servings | 15 minutes |
| Cook Time |
| 30 minutes |
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This Vegan Tortilla Soup is loaded with spicy flavors. It's also loaded with fiber and protein from the white beans. The taste and texture is very similar to conventional tortilla soup.
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- 2 cans white beans drained
- 1 medium green pepper chopped
- 1 small red pepper chopped
- 1 medium white onion chopped
- 2 small jalapeños seeded and chopped
- 1 tbsp minced garlic
- 1 tbsp cumin
- 1 tbsp dried cilantro
- 1 tsp dried oregano
- 1 tsp chipotle powder or chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt to taste (optional)
- 5 cups vegetable broth you can use 4-6 cups depending on how thick you want your soup
- 1 tbsp lime juice
- 2 small corn tortillas sliced into strips and baked until crisp
- 1 small avocado sliced or diced (optional)
- Assemble your ingredients and chop your veggies.
- Heat 1/4 cup of the veggie broth in a large pot. Add onion and garlic.
- Steam fry covered until tender, about 3-4 minutes.
- Add remaining ingredients except lime juice to the pot and bring to a boil. Reduce heat and simmer, stirring occasionally, until the veggies are tender, about 30 minutes.
- Add lime juice and stir. Partially mash beans with a potato masher for a creamier soup.
- Preheat oven to 350 degrees. Thinly slice tortillas and bake on a non-stick baking sheet or silicon pad until crisp, about 10 minutes.
- Serve topped with baked tortilla strips and avocado (optional).
Serving size is 1 cup or Vegan Tortilla Soup with a few tortilla strips and chunks of avocado.
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