Vegan Tortilla Soup Recipe - The Kitchen Girl (2024)

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Vegan Tortilla Soup is a super flavorful Mexican bean and vegetable soup made with fresh vegetables and and pantry staples. These simple ingredients make this vegetarian tortilla soup budget-friendly, weeknight-approved, and perfect for novice cooks using the Instant Pot or stove.

Why you'll love this recipe

• naturally gluten-free
• healthy comfort food that’s really healthy and really comforting
• made with budget-friendly staples ingredients (onions, peppers, carrots, garlic, beans, broth, and seasonings)
• easy to swap out ingredients for reduced-sodium versions
• quick and easy to make
• make-ahead and eat all week, or freeze and reheat anytime
• can be made in the Instant Pot or on the stove

Mexican Tortilla Soup

This is one of my all-time favorite soups! I mean, I'm always game for Mexican night and the ingredient combination in this tortilla soup is 100% awesome! It's truly the perfect balance of savory, acidic, salt, and the perfect amount of spicy that literally makes your taste buds dance and makes you forget you're not eating meat.

Ingredients you'll need

• extra virgin olive oil
• red onion
• red bell pepper
• carrots
• garlic
• cumin
• vegetable broth
• diced tomatoes or Rotel
• canned black beans
• canned pinto beans
• corn (canned, fresh, or frozen)
• oregano, chipotle powder, Kosher salt, and black pepper

Then there's the toppings. Ohhhh, the flavors you get from piling on cilantro, lime, avocado, and tortilla strips are what give this classic vibes of a Mexican bean soup and take it over the top!

How to make Vegan Tortilla Soup in the Instant Pot

* Get printable recipe below

1. Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
2. When the display reads "Hot", add ONION, BELL PEPPER, CARROT, and GARLIC; sauté a few minutes until tender, stirring as needed.
3. Stir CUMIN and CHIPOTLE POWDER into vegetables and sauté a few minutes until fragrant.
4. Add VEGETABLE BROTH, DICED TOMATOES (with juice), BLACK BEANS, PINTO BEANS, CORN, OREGANO, SALT, AND PEPPER.
5. Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position. Select "Manual" and set the Instant Pot on "High" pressure for 1 minute.
6. When the cycle completes, let the cooker sit undisturbed for a 10-minute natural pressure release (NPR).
7. Use a utensil to turn the pressure release valve to the "Venting" position to release any remaining steam.The cooker automatically goes into "Keep Warm" mode until you shut it off.

How to make vegan tortilla soup on the stove

* Get printable recipe below

1. Saute the veggies in a soup pot; then add the canned ingredients, broth, and seasonings.
2. Bring everything to a boil, then simmer.
3. Prep and bake the tortilla strips (or use packaged tortilla chips).
4. Serve vegan tortilla soup warm, topped with tortilla strips, avocado, lime, cilantro, and jalapeno pepper.

How to make tortilla strips

1. Preheat oven to 400°. Slice 4-6 corn tortillas into thin strips.
2. Toss in enough oil to lightly coat the strips and a few sprinkles of chili powder.
3. Bake 10 minutes (toss them around at the 5-minute mark).
4. Allow to cool, and try to not eat them all before using them in the soup.

More Mexican recipes

• 5-Minute Restaurant Salsa
• Vegetarian Burrito Bowls
• Cilantro Lime Rice
• 5-Minute Refried Beans

More soup recipes

• Tomato Soup
• Kale and White Bean Soup
• Vegan Cream of Mushroom Soup
• Homemade Vegetable Soup
• Thai Coconut Soup
• Kale Chickpea Soup

📖 Recipe