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Vegan Mexican Tortilla Soup

6 Servings

This Mexican vegan tortilla soup is easy to make with simple, everyday ingredients.

It might just be the Best Vegan Tortilla Soup there is! Top it with avocado, lime, cilantro and tortilla strips for a comforting, healthy and absolutely delicious meal.


1 tsp olive oil

1 small white onion, diced

5 cloves garlic, minced

2 jalapeños, seeded and diced

1 28 oz. can diced tomatoes (fire-roasted is even better!)

1 14 oz. can - white corn

2 cups vegetable stock

3 corn tortillas cut into small squares

1 tbsp. chili ancho powder

½ teaspoon cumin powder

1 14 oz. can - black beans, well rinsed and drained

salt and pepper to taste

For topping:

Finely chopped cilantro, ripe avocado and lime juice.

You can also offer diced chicken or diced beef steak as a topping if you have friends that eat meat.


Sauté the onion, garlic and jalapeño in the olive oil for 5 minutes in medium heat, stirring until soft and fragrant.

Add the diced tomato, vegetable stock, tortilla pieces, ancho and cumin powder. Stir well and simmer over medium heat for 10 minutes.

Stir in the black beans, and simmer a few more minutes.

Using an immersion blender or by placing most of the soup in a blender, blend just enough to ensure the tortilla has been blended completely into the soup, or simmer until the tortillas dissolved into the soup. You want to leave it a little chunky.

Add salt and pepper to taste.

Serve topped with avocado, cilantro, fresh lime and crispy tortilla strips.

To make crispy tortilla strips, cut 1/2-1 corn tortilla per person into approximately 1/4-1/2 inch strips and fry the strips in a large pan with vegetable or olive oil over medium-high heat until browned and crispy.

Chef Martin Lopez


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