Easy Vegan Tortilla Soup Recipe (15 Minutes)
You can make this delicious vegan tortilla soup recipe in 15 minutes for dinner tonight. Watch everyone lick their bowls clean! It’s naturally gluten-free, and I share tips for making a low-FODMAP version in the recipe notes. Enjoy!
If your fridge is packed to the gills with leftover veggies, you need to make this vegan tortilla soup ASAP.
💛 Why You’ll Love This Vegan Tortilla Soup
- It’s an easy way to clean out your fridge by adding whatever veggie bits and bobs are lurking in your produce drawer. Bonus: Every one counts towards your 30 plants per week!
- It’s one of those “healthy” comfort-food meals that everyone in the family will love. Fingers crossed! Need more family-friendly bowls? Here are my best gluten-free soup recipes.
- Did I mention you can make this yummy soup in 15 minutes??? Let’s do it!
What ingredients do you need to make this vegan tortilla soup recipe?
Basic Ingredients
- Corn tortillas (or tortilla chips)
- Extra virgin olive oil (or avocado oil)
- Vegetable broth. I love Imagine Organic Vegetarian No-Chicken Broth)
- Canned diced tomatoes. Try fire-roasted tomatoes for an extra kick!
- Black beans. Or any other beans you have in your pantry.
- Frozen or canned corn.
- Seasonings: Cumin, chili powder, salt, and pepper.
Optional Ingredients
- Any veggie bits and bobs you want to add to your vegan tortilla soup.
- Toppings!!!! Avocado, radishes, pumpkin seeds, and fresh cilantro.
Tip! You could make this vegan tortilla soup with store-bought tortilla chips (see above), but if you’ve got a few minutes to spare, why not make your own crispy tortilla strips? They’re so easy to make, healthier (less oil & salt than store-bought chips), and much tastier IMO. Just sayin’.
Nutrition highlights + what to serve with your tortilla soup…
This vegan tortilla soup is a nourishing one-bowl meal. It’s perfect for a light lunch or dinner, while still providing 15 grams of plant-based protein per serving and a whopping 12 grams of microbiome-friendly fiber. (Shhh…don’t tell your family this soup is good for them too!)
But if you want to add a little something on the side, I highly recommend apple slices or orange slices (low FODMAP) with a light dusting of cinnamon. Divine!
Oh, this vegan tortilla soup is a great meal-prep recipe, too! You can make a big batch ahead of time, freeze it, then heat it up and add toppings for a super-quick and easy weeknight meal. (Related: Healthy Freezer Meals to Help You Reclaim Family Dinner Time)
Want my easy secret to vibrant health?
eat more plants!
Let me show you how fun healthy eating can be!
Now, let’s make some vegan tortilla soup!
Quick and Easy Vegan Tortilla Soup
Ingredients
Soup
- 32 ounces vegetable broth, i.e. Imagine Organic "No Chicken Broth"
- 14.5 ounces diced tomatoes , (1 small can)
- 15 ounces black beans, drained, (1 can)
- 8 ounces frozen corn, (1/2 package)
- Cumin, chili powder, salt, and pepper, to taste
- 4 corn tortillas
- 1 tablespoon extra virgin olive oil
Optional Toppings
- Diced avocado, sliced radishes, pumpkin seeds, chopped cilantro
Instructions
- Preheat oven to 400 degrees F.
- While the oven heats, combine the broth, tomatoes, beans, corn, and seasonings in a medium to large stock or soup pot. * If using additional vegetables, add them at this time. Heat on high until boiling, then lower the temperature and bring to a simmer while chips are baking.
- Line a baking tray with parchment paper. Brush 1 side of each corn tortilla with olive oil, then cut into strips. Lay tortilla strips on parchment paper and bake for ~ 7-8 minutes or until desired level of crispness. Remove chips from oven.
- While tortilla chips are baking, prep optional toppings and place in individual serving bowls.
- To serve: Divide chips into 4 serving bowls and ladle soup on top. Let everyone add their toppings as desired.
Notes
- Use Low FODMAP vegetable broth (i.e FODY Low FODMAP Vegetable Soup Base or Gourmend Foods)
- Use canned/rinsed/drained lentils (1/2 cup serving is low FODMAP) or garbanzo beans (1/4 cup is low FODMAP) in place of black beans.
- Limit corn kernels to 38 grams/serving.
- Check your spices for garlic and use only low FODMAP versions. Need ideas? See my Low FODMAP Herbs and Spices post!
- Add any low FODMAP vegetables or toppings as desired.
- Swap homemade tortillas for store-bought tortilla chips.
- Use any high oleic oil (high in monounsaturated fat) in place of olive oil.
- Try fire-roasted diced tomatoes for extra heat in your tortilla soup.
- Swap black beans with any beans you have in your pantry.
- You can use canned corn in place of frozen corn.
- Add any veggie bits and bobs (leftover veggies) you have in your fridge.
Nutrition
More Gluten-Free, Vegan Soup Recipes You’ll Love!
And if you’re looking for easy gluten-free recipes, you can check them all out here: Quick and Easy Recipes. Enjoy!
Let’s Chat! Have you made tortilla soup before? What other toppings would you add? Does your fridge need a good cleaning out too???
Did you make this recipe?
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