Our vegan tortilla soup is a delightful plant-based twist on a classic recipe. It starts with hearty quinoa, black beans and sweet corn simmered in a fragrant vegetable broth. The addition of jalapeno, chili powder and cumin infuses each spoonful with a spicy kick. One of our favorite vegan soup recipes, this veg tortilla soup is a bowl of goodness that makes a hearty lunch or a light dinner.
Vegan Tortilla Soup Ingredients
- Olive oil: You need a little oil to saute the veggies. The best olive oil has a bright, buttery flavor and a silky consistency.
- Onion: Use a medium yellow onion for its balanced sharpness and sweetness.
- Garlic: Minced garlic adds a rich flavor.
- Jalapeno pepper: Use a spoon to scrape out the seeds and membranes for milder heat.
- Vegetable broth: A quality vegetable broth serves as the flavorful base for our vegan tortilla soup recipe.
- Quinoa: This nutrient-rich grain adds a hearty texture and boosts the protein. Be sure to rinse the quinoa thoroughly before using to remove any bitterness.
- Seasonings: Chili powder, ground cumin, salt and pepper create a robust, aromatic spice blend.
- Black beans: Rinsed and drained black beans provide a creamy texture and a source of protein and fiber.
- Tomatoes: Fresh chopped tomatoes add a burst of freshness and acidity. Use canned tomatoes as a pantry alternative.
- Corn: Yellow corn adds sweetness and a satisfying crunch. Fresh, canned and frozen corn all work well.
- Fresh cilantro: Minced fresh cilantro adds herbal freshness to the vegan tortilla soup recipe.
- Toppings: Customize your bowl with crushed quality tortilla chips, cubed avocado and a squeeze of lime.
Directions
Step 1: Saute the aromatics
Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic and jalapeno pepper; cook and stir until tender, three to five minutes.
Step 2: Simmer the quinoa
Add the broth, quinoa and seasonings. Bring to a boil, then reduce heat. Simmer, uncovered, until the quinoa is tender, about 10 minutes.
Step 3: Finish the soup
Add the beans, tomatoes, corn and cilantro. Simmer until all the ingredients are heated through. Serve the soup with cubed avocado, lime wedges and additional cilantro as desired.
Vegan Tortilla Soup Variations
- Load up on the veggies: Incorporate more vegetables, like bell peppers, zucchini and carrots.
- Kick up the heat: Add a chopped chipotle pepper in adobo sauce for a smoky, spicy kick.
- Cool with coconut: Stir in coconut milk and a squeeze of lime juice for a tropical twist.
- Use homemade tortilla chips: Instead of store-bought tortilla chips, crush homemade tortilla chips on top of each bowl of veg tortilla soup.
How to Store Vegan Tortilla Soup
To store vegan tortilla soup, let it cool to room temperature before transferring it to an airtight container. It will last in the refrigerator for up to five days.
Can you freeze vegan tortilla soup?
This veg tortilla soup is a great soup to freeze. Let the soup cool to room temperature before transferring it to airtight containers or freezer bags, leaving some space at the top for expansion. Freeze the soup for up to three months.
To prep a meal, thaw the soup overnight in the refrigerator and reheat it on the stove over medium heat until fully warmed through.
Vegan Tortilla Soup Tips
What can you serve with vegan tortilla soup?
Serve this vegan tortilla soup recipe with a fresh green salad topped with a vegan Italian vinaigrette, a side of warm homemade tortilla chips for dipping or a bowl of guacamole with a selection of raw vegetables. For a heartier option, serve it alongside a plate of seasoned rice and beans or a vegan quesadilla filled with plant-based cheese and vegetables.
What can you use as a substitute for quinoa?
Use any type of rice for a texture similar to quinoa. For a slightly chewier texture and nutty flavor, use barley. For a quicker-cooking option, consider bulgur wheat, which cooks in about the same amount of time as quinoa and adds a hearty texture. Farro is another nutritious grain that offers a chewy consistency and rich taste. If you’re looking for a gluten-free option, millet or buckwheat groats work.
Can you make vegan tortilla soup in the Instant Pot?
Yes, you can easily make this veg tortilla soup in the Instant Pot. Start by setting the Instant Pot to saute and heating the olive oil. Cook the chopped onion, garlic and jalapeno until tender. Add the vegetable broth, rinsed quinoa, chili powder, cumin, salt and pepper, then stir in the black beans, tomatoes and corn.
Secure the lid and set to manual high pressure for five minutes. After cooking, let the pressure release naturally for 10 minutes, then do a quick-release.
