A vibrant, spice‑laden bowl of tortilla soup that’s protein‑packed and perfect for cozy evenings! This recipe delivers bold flavor, satisfying texture, and a burst of fresh lime‑brightened goodness in every nutritious bite!

Vegan Tortilla Soup

Tortilla soup is a staple of Mexican home cooking – rich tomato broth, smoky chilies, tender beans, and crunchy tortilla strips. This version swaps the traditional chicken for seasoned tofu “chicken,” keeping the dish entirely plant‑based without sacrificing heartiness. The combination of rehydrated dried chilies, fire‑roasted tomatoes, and a splash of lime creates layers of depth that will keep you coming back for seconds…and thirds!

What is Tortilla Soup?

Tortilla soup, or sopa de tortilla, traces its roots to the bustling kitchens of Mexico’s central valleys, where humble pantry staples were transformed into comforting, communal meals. Historically, the dish emerged as a practical way to stretch leftover tortillas and stale bread (ingredients that would otherwise go to waste) by soaking them in a richly spiced broth made from tomatoes, chilies, and aromatic vegetables. Over time, regional variations incorporated locally grown chilies such as guajillo, pasilla, and chipotle, along with fire‑roasted tomatoes and fresh herbs, creating a deep, smoky flavor profile that became synonymous with Mexican home cooking. The soup’s signature garnish of crisp tortilla strips adds textural contrast, while toppings like avocado, cheese, and lime brighten the palate.

This vegan tortilla soup honors those traditions by retaining the core elements – fire‑roasted tomatoes, a trio of dried chilies, and herbs. Instead of chicken stock, we use a robust vegetable broth, and we replace the traditional shredded chicken with seasoned, baked tofu “chicken,” delivering comparable protein and bite without animal products. The inclusion of fire‑roasted corn and pinto beans mirrors the hearty legumes often found in regional versions, while the freshly fried tortilla strips preserve the iconic crunch. By weaving these authentic flavors with vegan-friendly techniques, the recipe pays homage to tortilla soup’s humble origins while offering a plant-based twist for today’s kitchens!

Why You’ll Love This Recipe

• Fiber and Protein Packed: Tofu, pinto beans, and corn deliver satiety and steady energy.
• Customizable Toppings: Vegan cheese, avocado, cilantro, jalapeño, or lime wedges let each diner personalize their bowl.
• Make‑Ahead Friendly: The soup reheats beautifully and the tortilla strips stay crisp if stored separately!
• Budget‑Friendly: Core ingredients (canned tomatoes, beans, corn, tortillas) are inexpensive pantry staples, making the dish affordable for families and students.

How to Make Tortilla Soup

1. Prepare the Tofu ‘Chicken’:

Preheat oven to 400 °F (200 °C). Whisk the taco seasoning, oil, and soy sauce in a large bowl. Crumble the pressed tofu into the bowl, then toss gently to coat. Spread on a parchment‑lined baking sheet and bake 25 to 30 minutes, flipping halfway, until edges are crisp. Set aside.

2. Build the Base:

Place 2 dried California, 2 dried guajillo, and 1 dried chipotle chile in a bowl. Cover with boiling water (about an inch above chilies), and soak for 10 minutes, then drain and discard stems/seeds.

Next, heat 3 tablespoons neutral oil in a large pot over medium heat. Add tomatoes, onion, garlic, and jalapeño; sauté 6 to 8 minutes without stirring, allowing the bottoms to blister. Add 3 cups broth, the rehydrated chilis, and the torn tortillas. Sprinkle 3 tablespoons Mexican oregano, 1 tablespoon ground cumin, and season with salt and pepper. Blend the mixture with an immersion blender until smooth and silky. (Alternatively, blend in batches in a countertop blender.) Stir in the remaining 3 cups broth and the canned fire‑roasted tomatoes with their juices. Bring to a gentle boil, then lower heat to a simmer. Cover and simmer 25 to 30 minutes to meld flavors.

3. Fry the Tortilla Strips:

Heat oil in a medium sauté pan over medium‑high heat. Test oil: a strip should sizzle instantly. Fry the tortilla strips 6 to 10 minutes, mixingy occasionally, until golden‑brown and crisp. Transfer to paper towels and sprinkle with ancho chili powder and salt while still hot. Set aside.

4. Finsh the Soup:

Uncover the simmering pot. Add the baked tofu crumbles, fire‑roasted corn, drained pinto beans, and 2 tablespoons lime juice. Stir and simmer uncovered 8 to 10 minutes until everything is heated through. Adjust seasoning if needed.

5. Serve, Garnish, and Enjoy!

Ladle soup into bowls and top with preferred garnishes. Enjoy!

Tips and FAQs

• Keep Tortilla Strips Crunchy: Fry the strips just before serving and season immediately; store them separate from the soup.
• Adjust Heat: If you prefer milder soup, omit the jalapeño, chipotle Chile and omit or reduce the amount of ancho chili powder on the strips.
• Freezer‑Ready: Portion the soup (without tortilla strips) into airtight containers; freeze up to 3 months. Reheat gently and add preferred garnishes

What can I use for protein in place of tofu?

I’ve used crumbled tempeh, seitan (homemade or storebought), and cooked lentils In this vegan tortilla soup, and all have worked well! Make sure to adjust cooking time accordingly.

How long does vegan tortilla soup keep?

Stored in an airtight container in the refrigerator for 4 to 5 days. Freeze for up to 3 months (omit tortilla strips until reheating).

Is this vegan tortilla soup gluten-free?

Make sure the taco seasoning is gluten-free, as well as your soy sauce. The rest of the ingredients are naturally gluten-free.

Vegan Tortilla Soup: Cozy, Comforting, and Nutritious!

There you have it – a vibrant, flavor‑rich vegan tortilla soup that proves plant‑based cooking can be indulgent, nutritious, and totally satisfying! If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Tortilla Soup (Vegan)

Ashley

A vibrant, spice laden bowl of tortilla soup that’s protein packed and perfect for cozy evenings! This recipe delivers bold flavor, satisfying texture, and a burst of fresh lime brightened goodness in every nutritious bite!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep, Soup, Vegan

Cuisine Mexican-Inspired

Servings 6

Ingredients

  

1x2x3x

Vegan Tofu ‘Chicken'

• 3 tablespoons taco seasoning, homemade or store-bought
• 2 tablespoon vegetable oil
• 2 tablespoons low-sodium soy sauce
• 1 16-ounce block super firm tofu, crumbled or grated

Soup:

• 2 dried California chiles, seeds removed
• 2 dried guajillo chiles, seeds removed
• 1 dried chipotle chili, seeds removed
• 3 tablespoons neutral oil
• 1 pound Roma tomatoes, quartered
• 1 large white onion, quartered
• 6 large cloves garlic
• 1 jalapeno, cut in half
• 6 cups vegetable broth, divided
• 2 6-inch corn tortillas, roughly torn (preferably charred)
• 3 tablespoons dried Mexican oregano
• 1 tablespoon ground cumin
• 1 teaspoon salt and pepper, plus more to taste
• 1 28-ounce can petite diced fire roasted tomatoes
• 2 cups fire-roasted corn, frozen or canned
• 1 15-ounce can pinto beans, drained and rinsed
• 2 tablespoons fresh lime juice

Tortilla Strips:

• 1 cup vegetable oil, for frying
• 6 6-inch corn tortillas, cut into thin strips
• 2 teaspoons ancho chili powder
• 1 teaspoon salt

For Serving, Optional:

• Shredded vegan cheese
• Thinly sliced avocado
• Fresh minced cilantro
• Thinly sliced jalapeno
• Fresh lime wedges

Instructions

 

• Preheat the oven to 400°F.
• To make the tofu ‘chicken’, whisk the taco seasoning, 2 tablespoons vegetable oil, and 2 tablespoons low-sodium soy sauce in a large bowl until combined.
• Toss in the tofu, then mixing gently to coat.
• Place the crumbled tofu on a parchment-paper lined baking sheet and bake until crisp around the edges, 25 to 30 minutes, flipping halfway through. Remove and set aside.
• Next, place the dried California, guajillo, and chipotle chiles in a bowl and fill with enough boiling hot water to cover by about an inch. Set aside to rehydrate for 10 minutes. Drain and set aside.
• While the tofu crumbles are in the oven, get started on the soup.
• Heat 3 tablespoons oil in a large pot over medium heat. Once the oil is hot, add the tomatoes, onion, garlic, and jalapeno.
• Sauté, without stirring, until the bottom sides of the tomatoes and aromatics are softened and partially blistered around the edges, 6 to 8 minutes.
• Pour in 3 cups of the broth and 2 roughly torn tortillas, and season with the Mexican oregano, ground cumin, salt and pepper.
• Using an immersion blender, blend the soup until smooth and silky. Alternatively, you can transfer the soup to a high-powdered blender and pulse until smooth (you may need to do this in batches).
• Pour in the remaining 3 cups broth and the diced tomatoes with their juices.
• Mix to combine. Increase the heat to high and bring to a simmer.
• Once at a simmer, reduce the heat to low, cover and continue to simmer for 25 to 30 minutes.
• Meanwhile, prepare the tortilla strips.
• Heat 1 cup of vegetable oil in a medium sauté pan over medium-high heat (you’ll know the oil is hot enough when you place a tortilla strip into the oil and it starts to sizzle immediately).
• Once the oil is hot enough, fry the tortilla strips, mixing occasionally, until golden-brown and crispy, 6 to 10 minutes.
• Transfer the crispy tortilla strips to a paper-towel lined plate and immediately season them with the ancho chili powder and salt. Set aside.
• After 30 minutes, remove the lid from the simmering soup. Add the reserved tofu, corn, black beans, and fresh lime juice, mixing to combine.
• Continue to simmer uncovered, stirring occasionally, another 8 to 10 minutes, until heated through. Taste and adjust seasonings, if necessary.
• Serve immediately and garnish with preferred toppings. ENJOY!

Video

Keyword dairy-free tortilla soup, easy vegan soup recipe, healthy vegan comfort food, high-protein vegan soup, mexican comfort food, plant-based tortilla soup, quick vegan dinner, tofu soup, vegan mexican recipes, vegan tortilla soup

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Vegan Chick’n Tortilla Soup

Ashley

Perfectly spiced and oh-so-satisfying, this Vegan Chick’n Tortilla Soup comes together effortlessly, yet builds on flavor with the help of dried chiles, spices and charred corn tortillas as the base of the broth! Easy and warming, it’s the perfect weeknight winter soup.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Vegan

Cuisine Mexican-Inspired

Servings 6 to 8

Ingredients

  

1x2x3x

SOUP:

• 2 dried California Chiles seeds removed
• 2 dried guajillo chiles seeds removed
• 1 dried chipotle chile seeds removed
• 6 TBS avocado oil divided
• 1 LB tomatoes cut in half
• 1 large white onion quartered
• 10 cloves garlic peeled
• 1 jalapeño deveined, deseeded, and cut in half
• 2 6-inch charred corn tortillas, roughly torn
• 3 tablespoons Mexican oregano
• 4 teaspoons ground cumin
• 1 tsp kosher salt plus more to taste
• 8 oz vegan chick’n strips
• 6 cups vegan chick’n broth or vegetable broth
• 1 28 oz can fire roasted diced tomatoes
• 3 cups frozen corn defrosted
• 1 15 oz can of black beans, drained and rinsed

TORTILLA STRIPS:

• 1 cup vegetable oil for frying
• 6 6-inch corn tortillas, cut into thin strips
• 1 TBS ancho chile powder
• 2 teaspoons kosher salt

FOR SERVING, OPTIONAL:

• Crumbled or shredded vegan cheese
• Thinly sliced avocado
• Fresh chopped cilantro
• Thinly sliced radish
• Thinly sliced jalapeno
• Lime wedges

Instructions

 

• Place the dried chiles in a bowl and fill with enough hot water to cover the chiles by about an inch. Set aside to rehydrate for 10 minutes. Drain and set aside.
• Meanwhile, heat 3 tablespoons of avocado oil in a medium soup pot over high heat. Once the oil is hot, add the tomatoes, onion, garlic cloves, and jalapeno. Cook, without stirring, until the bottom sides of the tomatoes and vegetables are partially blistered around the edges, 3 to 4 minutes. Give it a good mix and continue to cook for another 5 to 6 minutes, until they’re charred on most of their sides and softened. Place the charred tomatoes and vegetables in the high-powered blender along with the rehydrated chiles and corn tortillas. Season with the oregano, cumin, and salt, and blend on high until smooth. Taste and adjust seasonings if necessary. Set aside.
• In the same soup pot, heat the remaining 3 tablespoons of avocado oil over medium heat. Once the oil is hot, add the chick’n strips and cook, stirring frequently, 3 to 5 minutes, until the chick’n pieces are slightly crisped around the edges. Carefully pour the base of the soup into the pot along with the broth, mixing to combine. Add the fire roasted tomatoes along with their juices and mix to combine. Increase heat to high and bring to a simmer. Once at a simmer, reduce the heat to low, cover and continue to simmer for 15 to 20 minutes.
• Meanwhile, prepare the tortilla strips. Heat the vegetable oil in a medium skillet over high heat. You’ll know the oil is hot enough when you place a tortilla strip into the oil and it starts to sizzle immediately. Once the oil is hot enough, fry the tortilla strips, mixing occasionally, until golden brown and crispy, 4 to 5 minutes. Transfer the crispy strips to a paper towel lined plate and immediately season them with the salt and chile powder.
• Add the corn and black beans to the soup, mixing to combine. Increase the heat to medium and cook uncovered, stirring occasionally, another 8 to 10 minutes, until the black beans are heated through.
• Serve the soup immediately and garnish with preferred toppings. Enjoy!

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