Vegan Tortilla Soup Recipe: How to Make Vegan Tortilla Soup

Vegan tortilla soup is a meat- and dairy-free appetizer or main dish consisting of vegetable broth, corn tortilla chips, mixed vegetables, aromatics, and a garnish of fresh lime juice, sliced avocado, chiles, and vegan cheese or vegan sour cream. (A vegetarian tortilla soup can simply include those dairy-based toppings.)

Classic Mexican tortilla soup consists of crisp, salty tortilla strips topped with a savory, warming broth of tomatoes, yellow onions, chile de árbol, epazote, and plenty of garlic. (Epazote is a mellow, grassy-tasting Mexican herb that you can also replace with cilantro.) The hot soup warms up the tortillas, softening them slightly while still allowing them to retain their crunch for a satisfying textural contrast.

This tortilla soup makes a satisfying main dish—or side dish served alongside tacos and cold beer. Here are some tips to make your tortillas shatteringly crisp and your soup deeply flavorful.

1. 1. Add texture and flavor. For more meat-like texture and bulk, add plant-based sausage or jackfruit. (Jackfruit is a mild-tasting fruit that is shreddable, like chicken breast; learn more about how to eat jackfruit.) Black beans, pinto beans, lentils, or chickpeas will also pack in plenty of protein and offer a satisfying chew. For a mellow sweetness, add sweet potatoes; for smokiness, add charred poblano peppers and jalapeños.
2. 2. Make a homemade vegetable broth. Collecting vegetable scraps (such as carrot tops, potato peels, onion skins, and leftover herbs) in a freezer bag is a great way to make vegetable broth and get a second life out of your groceries. Simmer the scraps with a good handful of salt, bay leaves, and peppercorns in a large pot of water for four to five hours—or in a pressure cooker for one hour—until you have an aromatic broth. For more guidance, check out this vegetable broth recipe.
3. 3. Make your own tortilla strips. Slice the corn tortillas, toss them with vegetable oil, salt, chili powder, or smoked paprika, then bake them in the oven until golden brown, about five minutes. Alternatively, use store-bought tortilla chips to make tortilla soup—it’s an excellent opportunity to use the broken chips at the bottom of the bag.

Store your tortilla strips in an airtight container or ziplock bag, separate from the soup, to keep them crisp. Store the soup in an airtight container in the refrigerator, then reheat it on the stovetop over low heat (or in the microwave) when you’re ready to eat.

To serve the soup, place your crispy tortilla strips at the bottom of the serving bowl and spoon the hot soup over them. Leftover vegan tortilla soup will keep in the refrigerator for one week, or in the freezer for one month.