Vegan Tortilla Soup With Baked Tortilla Chips

Name: Vegan Tortilla Soup With Baked Tortilla Chips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 corn tortillas (substitute with wheat tortillas); cooking spray or olive oil; salt (to taste); 1 tablespoon olive oil; 1 medium onion (chopped); 1 jalapeño (chopped and deseeded for less heat if desired); 4 cloves garlic (minced); 1 teaspoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon Mexican oregano (substitute with regular oregano); 14 ounce can black beans; 15 ounce can kidney beans; 2 14 ounce cans fire-roasted diced tomatoes; 2 cups vegetable broth (more if you want it a little more soupy); 1 cup roasted corn kernels (frozen (substitute with non-roasted corn, fresh or frozen)); ¼ cup cilantro (chopped (optional)); 1 teaspoon salt; ½ teaspoon pepper; 1-2 tablespoons lime juice (juice of one lime); cilantro; vegan sour cream; avocado; shredded vegan cheese; green onions; red onions (finely diced); sliced jalapeños; thinly sliced radishes

Instructions

Prep:10minCook:30min

This one-pot vegan tortilla soup recipe is the perfect easy weeknight dinner. Served with homemade baked tortilla strips, it's a healthy, comforting, and filling meal that can also be made ahead of time. It's great for batch cooking and meal prepping.

Updated at: Fri, 10 Jul 2026 16:51:57 GMT