vegan tortilla soup in a white bowl with cilantro and avocado
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5 from 11 votes

Quick and Easy Vegan Tortilla Soup

You can make this delicious vegan tortilla soup 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!
Prep Time10 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner, Lunch, Soup
Cuisine: Gluten Free, Low FODMAP Option, Mexican, Vegan
Keyword: easy soup recipe, vegan soup
Servings: 4 servings
Calories: 294kcal
Author: EA Stewart, RD | Registered Dietitian Nutritionist

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 oven is heating, combine the broth, tomatoes, beans, corn, and seasonings in a medium to large stock or soup pot. * If use additional vegetables, add them in at this time. Heat on high until boiling, then lower 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

Low FODMAP VERSION
  1. Use Low FODMAP vegetable broth (i.e FODY Low FODMAP Vegetable Soup Base or Casa de Sante Low FODMAP Vegetable Broth Concentrate)
  2. 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.
  3. Limit corn kernels to 38 grams/serving.
  4. Add any low FODMAP toppings as desired.
RECIPES NOTES & INGREDIENT SWAPS
  • 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 to give your tortilla soup an extra kick!
  • Swap black beans with any beans you you have in your pantry.
  • Canned corn can be used in place of frozen corn.
  • Add any veggie bits and bobs (leftover veggies) you have in your fridge.
NUTRITION NOTES
Nutrition information does not include toppings or any added salt.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 49g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Sodium: 638mg | Potassium: 931mg | Fiber: 12g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 17mg | Calcium: 99mg | Iron: 4mg