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+ servings
5 from 2 votes
Bowl of Vegan Tortilla Soup with Spoon on the Side
Spicy Vegan Tortilla Soup
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This spicy vegan tortilla soup is packed with flavor and comfort! Made with beans, fire roasted tomatoes, and Mexican spices, then served with crispy tortilla strips, it's hearty enough for a meal and easy enough for a weeknight.

Course: Soup
Cuisine: American, Mexican
Servings: 4
Calories: 333 kcal
Author: Alissa Saenz
  • 2 tablespoons olive oil, plus a bit more for the tortilla strips
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • 4 cups vegetable broth
  • 1 (14 ounce or 400 gram) can fire roasted tomatoes
  • 1 (14 ounce or 400 gram) can black beans, drained and rinsed
  • 1 (14 ounce or 400 gram) can pinto beans, drained and rinsed
  • 6 corn tortillas
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
  • Toppings of choice, such as diced avocado and fresh cilantro
  1. Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat.

  2. When the oil is hot, add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.

  3. Stir in the garlic, jalapeño, cumin, oregano, and paprika. Cook everything, stirring constantly, for about 1 minute, until the mixture becomes very fragrant.

  4. Stir in the broth, tomatoes, black beans, and pinto beans. Raise the heat and bring the mixture to a boil.

  5. Lower the heat and allow the soup to simmer for about 30 minutes, until the beans are very tender and the broth reduces a bit. You can add a bit of water if it reduces too much while cooking.

  6. While the soup simmers, preheat the oven to 400°F and line a couple of baking sheets with parchment paper.

  7. Cut your tortillas into narrow strips, about ¼ to ½ inch wide.

  8. Lightly brush or spray both sides of each tortilla strip with oil, then arrange the strips in a single layer on the baking sheets. Sprinkle them with salt.

  9. Place the baking sheets into the oven and bake the strips until crispy and lightly browned, about 10 minutes.

  10. Place the baking sheets on cooling racks and allow the strips to cool when they're finished baking.

  11. When the soup has finished simmering, remove the pot from heat and season it with the lime juice, along with some salt and pepper to taste.

  12. Ladle the soup into bowls and top it with tortilla strips and any other toppings you choose. Serve.

Nutrition Facts
Spicy Vegan Tortilla Soup
Amount Per Serving (1.5 cups)
Calories 333 Calories from Fat 59
% Daily Value*
Fat 6.6g10%
Saturated Fat 1g5%
Sodium 452mg19%
Potassium 731mg21%
Carbohydrates 53.1g18%
Fiber 15.9g64%
Sugar 4.9g5%
Protein 16.3g33%
Calcium 106mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.