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Vegan Tortilla Soup

Vegan Tortilla Soup

If you don’t want to follow a strictly vegan diet, this soup can be served with a little sour cream or shredded cheese on top. This recipe is also great with 1 cup shredded chicken added to it.


  • 3 Tbsp. safflower oil
  • 1 medium onion, diced
  • 2 bell peppers (any color) finely chopped
  • 4 cloves garlic, minced
  • 2 Tbsp. cumin
  • ¼ tsp. cayenne
  • 1 28 ounce can crushed tomatoes
  • 2 4 ounce cans chopped green chiles
  • 1 can black beans, drained and rinsed
  • 2 cups frozen corn
  • 2 Tbsp. lime juice
  • 4 cups vegetable broth
  • 4 corn tortillas cut into ½ inch by 3 inch strips
  • 1 avocado, sliced (or guacamole)


  1. In a large stock pot, heat oil over medium heat.
  2. Add onion, peppers, and garlic; sauté until vegetables are tender (about 5 minutes).
  3. Add cumin, cayenne, tomatoes, green chiles, black beans, corn, lime juice, and vegetable broth.
  4. Season with salt and pepper to tasted.
  5. Bring soup to a boil, then reduce to low heat and simmer for 30 minutes.
  6. In the mean time, place tortilla strips on a cookie sheet.
  7. Bake at 350 degrees until strips are crisp (about 10 minutes).
  8. Serve soup with tortilla strips and avocado or guacamole on top.
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