This Mexican Tortilla Soup is bursting with flavor and also happens to be completely vegan and oil-free.
This very simple yet substantial warm vegan soup combines whole-grain bulgur with assorted beans and spices for a hearty main dish.
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We love Mexican soup because it’s…
- Hearty
- Full of flavor
- Healthy
- Packed with fiber
- Vegan
- Oil-free
Ingredients in a Mexican soup
This Mexican soup combines a host of tasty ingredients that make this a warm and hearty meal. It can even be made in a crockpot, so you can come home after work to a wonderful smelling house and have dinner on the table in minutes.
- beans
- bulgur
- diced tomatoes
- onions
- garlic
- veggie broth
- chili powder
- spices
How to make Mexican soup
A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.
If using canned beans, drain and rinse them in a colander. Set to the side. I use pinto, black, northern, and kidney beans. You can use any variety preferred.
Freshly cooked beans or canned work well. You don’t even have to mix them if you don’t want to. One type of bean for the whole recipe will work just fine.
In a large stockpot, saute the onions and garlic in about 3 Tbsp of the veggie broth. Add more broth or water if needed until lightly browned.
Add all other ingredients to the pot and bring the soup to a boil. Reduce heat to medium-low and allow to cook, stirring occasionally, for approximately 25-30 minutes.
What is bulgur for?
Bulgur is a whole wheat grain that is cooked exactly like rice in about 15 minutes. For this recipe, it will cook while the rest of the soup cooks.
I like to add it to this recipe because bulgur adds a ground beef texture and soaks up flavors. However, it can be completely left out of this recipe if desired.
While the soup is cooking, it’s time to prepare the toasted tortillas.
To do this, simply choose some oil-free tortillas to slice into strips. Place on a baking sheet in a single layer and toast until lightly browned. I place mine on parchment paper to prevent sticking on 400°F for about 5-8 minutes.
When the soup is ready, top with my tofu sour cream if desired and chopped chives along with the toasted tortilla slices. Sliced avocado and lime wedges are a great way to knock this over the top.

*Originally published January 2017.
Your Mexican Soup Questions Answered:
Q: Is this soup spicy?
A: It doesn’t have to be spicy at all. Simply adjust the red pepper flakes or chilis or leave them out completely.
Q: Can this be made gluten-free?
A: Absolutely. Just leave out the bulgur and tortilla strips, and it will be gluten-free.
Q: Where can I find oil-free tortillas?
A: If you would like to make your own oil-free tortillas, this is an easy recipe. Engine 2 and Ezekiel also have no-oil brands. There may be more, but those are the 2 I’m aware of.
Q: Can I make this in a crockpot?
Yes, simply start with step #1 draining and rinsing canned beans. I completely skip sauteing the onions and garlic because they become quite flavorful just by being allowed to cook longer in the slow cooker. Add all ingredients to crockpot and allow to cook on low for 3 hours. Then, follow the last 2 steps of the recipe.
Other great soup recipes

Hearty Mexican Tortilla Soup
This Mexican Tortilla Soup is bursting with flavor and also happens to be completely vegan and oil-free.
Ingredients
- (3) 15 oz cans assorted beans or 5 cups cooked, (any bean combination will work)
- (1) 15 oz can fire-roasted tomatoes, with juice
- 1/2 cup onion, diced
- 3 cloves garlic, minced
- 3/4 cup bulgur, dry and uncooked (optional)
- 1/4 cup Worcestershire sauce (without anchovies)
- 1/2 cup ketchup
- 3 cups veggie broth
- 3-4 cups water
- 1 Tbsp chili powder
- 1 tsp season salt, or to taste
- 1 Tbsp garlic powder
- red pepper flakes, jalapeno or other peppers for spice (optional)
- 3 oil-free tortillas
Instructions
- If using canned beans, drain and rinse them in a colander. Set to the side. I like to use pinto, black, northern, and kidney beans. You can use any variety preferred. Freshly cooked beans or canned work well. You don't even have to mix them if you don't want to. One type of bean for the whole recipe will work just fine.
- In a large stockpot, saute the onions and garlic in about 3 Tbsp of the veggie broth. Add more broth or water if needed until lightly browned.
- Add all other ingredients to the pot and bring the soup to a boil. Reduce heat to medium-low and allow to cook, stirring occasionally, for approximately 25-30 minutes.
- While the soup is cooking, it's time to prepare the toasted tortillas. To do this, simply choose some oil-free tortillas to slice into strips. Place on a baking sheet in a single layer and toast until lightly browned. I place mine on parchment paper to prevent sticking on 400°F for about 5-8 minutes.
- When the soup is ready, top with my tofu sour cream if desired and chopped chives along with the toasted tortilla slices. Sliced avocados are a great way to knock this over the top.
- Crockpot directions below.
Notes
Crockpot Instructions:
To make this in a crockpot, start with step #1 draining and rinsing canned beans. I completely skip sauteing the onions and garlic because they become quite flavorful just by being allowed to cook longer in the slow cooker. Add all ingredients to crockpot and allow to cook on low for 3 hours. Then, follow the last 2 steps of the recipe.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:
Yield: 6Amount Per Serving: Calories: 324Total Fat: 4.5gCarbohydrates: 61gFiber: 14gSugar: 22gProtein: 12.3g
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Maribeth
Saturday 19th of September 2020
Terri, I just made this and it is delicious! Thank you for introducing me to bulgar as the texture is so much like meat. So far every one of your recipes I’ve tried are winners!
Terri Edwards
Saturday 19th of September 2020
Hi Maribeth- Bulgur was a gamechanger for us too. I bet you'll find all kinds of new recipes to use it in. So glad that you enjoyed this recipe!
Anne Breedlove
Monday 15th of June 2020
Thank you Terri for this recipe! I will have this as my go to recipe for an easy, quick, and healthy meal to warm me up on a rainy day. I did add some diced green pepper, diced carrot, and diced zucchini, and a splash of Green Dragon Sauce. It was my first time using Bulgur and I am so pleasantly surprised as it does give it a wonderful consistency.
Terri Edwards
Monday 15th of June 2020
Hi Anne- I'm so glad you liked this soup. Bulgur is an amazing grain, and I hope you will find lots of uses for it. I have a bulgur category for recipes if you want to check out some other dishes to use it in. https://eatplant-based.com/bulgur-wheat-recipes/
Mairby
Monday 18th of May 2020
If I am going to use Instant Pot, do I just dump all the ingredients in there all at the same time? How long do I cook it for? I am planning on using canned beans. Thanks in advance.
Terri Edwards
Tuesday 19th of May 2020
Hi Mairby- I haven't made this in the InstantPot before. Because all of the ingredients are already cooked, except the bulgur that only normally takes about 15 minutes, this wouldn't take long at all. I'm guessing 5-10 minutes tops. Drain the cooked beans before adding them, and just dump all the other ingredients in as well. Please, let us know how it turns out in the IP.
Carol Hahn
Sunday 9th of February 2020
This sounds so delicious! Where do I go to get both recipes for the chili & the cornbread? Thanks so much! Carol
Terri Edwards
Monday 10th of February 2020
Hi Carol- Any of the recipes mentioned in the article can be found by clicking on the photo of the recipe or recipe title that should be highlighted in orange. Hope you enjoy them all!