The best vegan tortilla soup you'll ever taste

This simple vegan tortilla soup is deliciously spicy, filled with healthy ingredients and super easy to knock up. Enjoy on its own or serve with basmati rice.

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Vegan Tortilla Soup is a favourite in my household and makes the perfect family dinner! Jackfruit, corn, capsicum and onions are added to a rich a tomato based sauce. Don't forget to top this spicy soup with with toasted tortilla pieces for a delicious mix of textures and tastes.

My Vegan tortilla soup will soon become a go-to recipe for it's ease of preparation and will give you that perfect taste of Mexico.

This tortilla soup recipe couldn't be simpler to make and is easily adaptable. Enjoy it as a soup or serve it with a staple carb such as rice for a much more filling dish. You can top this soup with lime, cilantro and avocado to add some extra flavour and a distinct freshness.

The sky's the limit with added - it goes well with pico de gallo, vegan plain yogurt or even a great crumbly vegan cheese!

What Is Tortilla Soup?

Tortilla soup is a Mexican soup made from a tomato base with corn and/or beans. Staples in this dish include corn, jalapeno's and a good stock. It is slowly cooked, then topped with fried or toasted tortilla strips.

Tortilla soup usually uses chicken but to veganise it you can also use jackfruit or omit 'meat' altogether instead using a variety of vegetables and beans.

🥘 Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 medium jalapeno pepper, diced
  • a medium green capsicum
  • 1 14oz can of young jackfruit, drained
  • 2 cups frozen corn
  • 1⁄2 cup dry white wine 
  • 2 teaspoons cumin
  • 1 teaspoon chilli powder
  • 3 cups of vegetable broth
  • 2 x 14 ounce cans of diced tomatoes
  • 1 corn tortilla 

Tortilla Soup Toppings (optional)

I like to top each bowl or soup with:

  • Shredded vegan cheese
  • Chopped cilantro
  • Sliced avocado
  • Lime wedges

🔪 Instructions

  • Put a large pan on medium heat, add the olive oil and sautĂ© the onion, garlic and jalapeño until soft.
  • Add the cumin and the chilli to your onion mix and stir until combined.
  • Add the shredded jackfruit and capsicum to your pan and fry gently for 4-5 mins until capsicum has softened.
  • Add the corn and tomatoes to your pan.
  • Add the stock and white wine then thoroughly stir.

Turn heat down to low-medium and simmer with a lid on for 45 minutes. Then top with slices of toasted corn tortillas.

💭 Top tips

A dry white wine works best for this dish.

If you like your vegan tortilla soup with more liquid, just increase the amount of stock you use. If you want it hotter, increase the amount of jalapeno's or omit entirely if spice isn't your bag.

To mix it up a bit, throw in some black turtle beans, pinto beans or both. If you wish to omit the alcohol, just use water instead.

Store the soup sans tortilla in the fridge for up to 3 days or freeze for up to 3 months.

Don't forget to check out my other vegan recipes and follow me on Instagram.

CAN I FREEZE THIS VEGAN TORTILLA SOUP?

Yes of course. Defrost it at room temperature before reheating. This will help ensure that the vegetables retain their bite.

HOW LONG DOES THE TORTILLA SOUP KEEP IN THE REFRIGERATOR?

Usually about 3 days. Just make sure you place it in a suitable airtight container before placing in the refrigerator.

WHAT TO SERVE WITH TORTILLA SOUP?

A fresh pico galle salsa would be a good match! Also, try it with nacho chips, guacamole or plain basmati rice.

CAN I MAKE IT LOW CARB?

Yep to reduce the carbs just omit the tortilla chips from this recipe.

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The best vegan tortilla soup you’ll ever taste

This simple vegan tortilla soup is deliciously spicy, filled with healthy ingredients and super easy to knock up. Enjoy on its own or serve with basmati rice.

  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 0 Serves 4 1x
  • Category: Main Dishes
  • Cuisine: Mexican

Ingredients

Scale
  • 2 teaspoons olive oil
  • 1 medium onion (diced)
  • 4 garlic cloves (minced)
  • 1 medium jalapeno pepper (diced)
  • a medium green capsicum
  • 1 14 oz can of young jackfruit (drained)
  • 2 cups frozen corn
  • 1 ⁄2 cup dry white wine
  • 2 teaspoons cumin
  • 1 teaspoon chilli powder
  • 3 cups of vegetable broth
  • 2 x 14 ounce cans of diced tomatoes
  • 1 corn tortilla

Instructions

  1. Put a large pan on medium heat, add the olive oil and sauté the onion, garlic and jalapeño until soft.
  2. Add the cumin and the chilli to your onion mix and stir until combined.
  3. Add the shredded jackfruit and capsicum to your pan and fry gently for 4-5 mins until capsicum has softened.
  4. Add the corn and tomatoes to your pan.
  5. Add the stock and white wine then thoroughly stir.
  6. Turn heat down to low-medium and simmer with a lid on for 45 minutes. Then top with slices of toasted corn tortillas.

Notes

A dry white wine works best for this dish.

If you like your vegan tortilla soup with more liquid, just increase the amount of stock you use. If you want it hotter, increase the amount of jalapeno’s or omit entirely if spice isn’t your bag.

To mix it up a bit, throw in some black turtle beans, pinto beans or both. If you wish to omit the alcohol, just use water instead.

Store the soup sans tortilla in the fridge for up to 3 days or freeze for up to 3 months.

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I'm Adelaise. Ethically Living is a modern lifestyle site for the modern vegan. Here you'll find tasty and easy vegan recipes, sustainability tips, travel guides and cruelty-free beauty. Enjoy and stay a while.

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