Quick and Easy Vegan Tortilla Soup

Overhead shot of a bowl of vegan tortilla soup topped with cilantro, avocado, radishes, and pumpkin seeds.

4.86 from 14 votes

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

Cook Time12

Total Time15

Course: Dinner, Lunch, Soup

Cuisine: Mexican

Diet: Diabetic, Gluten Free, Low Fat, Vegan

Keyword: easy soup recipe, vegan soup

Diet: anti-inflammatory, Dairy Free, DASH, Gluten Free, Low FODMAP Option, MIND Diet, Vegan, Vegetarian

Servings: servings

Calories: 294kcal

Author: EA Stewart, RD

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

Low FODMAP VERSION

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.

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 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 NOTES: Nutrition information does not include toppings or any added salt.

TIMING NOTE: The soup simmers while the tortilla strips bake, so these steps overlap. That's how it all comes together in 15 minutes!

Nutrition