Mexican Bean Tortilla Vegan Soup
This amazing Vegan Mexican Bean Tortilla Soup is a flavor fiesta! Packed with vibrant veggies, hearty beans, and zesty spices, every spoonful is a delightful explosion of taste and texture that will have you coming back for more. Say hello to your new favorite soup, where every bowl is a party for your taste buds!
This very simple yet substantial warm Mexican-inspired soup combines whole-grain bulgur with assorted beans and spices for a hearty main dish. If you aren’t familiar with bulgur, we have an article all about bulgur and recipes to use it in.
If you love Mexican-themed soups, especially easy ones, be sure to try our Mexican Mason Jar Soup where you prep in only 15 minutes and just add water when you’re ready to eat!
Reasons you will love this recipe
- Bold, Zesty Flavors: This Mexican tortilla vegan soup is packed with vibrant spices, tangy tomatoes, and fresh lime for a deliciously authentic taste.
- Hearty and Filling: Loaded with wholesome ingredients like black beans, corn, and avocado, this soup provides a satisfying and nutritious meal.
- Easy to Make: With simple ingredients and quick preparation, this one-pot soup is perfect for busy weeknights or meal prep.
- Oil-Free and Vegan: A healthy, plant-based option that’s both vegan and oil-free, offering a flavorful, guilt-free comfort food experience.
Ingredients you will need
- Beans- The variety of beans—such as black, pinto, and kidney beans—introduces different textures and flavors, enhancing the soup’s depth.
- Bulgur- Bulgur adds a hearty, chewy ground beef texture and boosts the soup’s fiber and nutrient content. Bulgur absorbs the flavors of the broth and spices, enhancing the overall depth of the dish.
- Tomatoes- Using fire-roasted tomatoes in this soup adds a smoky, rich flavor that enhances the overall depth of the dish. The roasting process caramelizes the tomatoes, giving them a slightly charred, sweet taste that complements the spices, beans, and vegetables in the soup.
- Onions & garlic- Create a flavorful base by adding depth, aroma, and savory richness.
How to make Mexican bean tortilla soup
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: If you are 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.
STEP #2: In a large stockpot, saute the onions and garlic in about 3 tablespoons of the veggie broth. Add more broth or water if needed until lightly browned.
STEP #3: 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.
STEP #4: 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.
STEP #5: When the soup is ready, top it 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.
Crockpot instructions
To make this in a crockpot, drain and rinse 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 your crockpot and allow it to cook on low for 3 hours. Then, make the tortilla strips and top your finished soup.
*Originally published January 2017.
Frequently Asked Questions
It doesn’t have to be spicy at all. Simply adjust the red pepper flakes or chilis or leave them out completely.
I like to add bulgur to this recipe because it adds a ground beef texture and soaks up flavors. However, it can be completely left out of this recipe if desired. Other gluten-free grain options include buckwheat groats and brown rice. If you’re a fan of bulgur like I am, check out these deliciously hearty Bulgur Recipes.
Yes. Just substitute buckwheat groats or brown rice for the bulgur and choose gluten-free tortillas for the strips.
If you would like to make your own oil-free tortillas, this is an easy recipe. Engine 2 and Ezekiel also have oil-free brands. There may be more, but those are the 2 I’m aware of.
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.
Store it in an airtight container in the refrigerator for up to 5-7 days. It freezes well too.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Mexican Tortilla Vegan Soup
Ingredients
- 3 15 oz cans assorted beans (4 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 tablespoon chili powder
- 1 teaspoon season salt or to taste
- 1 tablespoon 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.
Video
Notes
Nutrition
Disclaimer
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About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
This soup is over-the-top good!!!! I love it even before I added a pint of pico de gallo left over from our Mexican meal the other day. I will be making it again for sure.
I’m so glad that you liked it! Thank you for the wonderful feedback.
If I’m making this in the crockpot and using fresh kidney and black beans, do I need to cook them first?
Yes, freshly picked or dry beans need to be cooked before using them in this recipe. I hope you enjoy the soup!
I made this for dinner last night in the crockpot and it was delicious! I was out of bulgar so substituted quinoa and reduced the water by 1 cup. I also added a sweet potato that needed to be used. Great flavor!
That sounds delicious! I love that you added sweet potato. I’m so glad you enjoyed it. Thank you for the great comment!
This is one of my (somewhat picky) husband’s favorite recipes, and I love it too! We served it to company recently, and they went right home and made it. 🙂
Hey Cyd- How awesome! I’m so glad that your hubby liked this one. What great feedback about your company. LOVE! ♥
Why no anchovies in the Worchester sure sauce that’s very difficult to find, does it alter the taste greatly of the soup?
Hi Diane- Anchovies aren’t plant-based, but you could sub out soy sauce or amino acids for the Worcestershire sauce.
This soup is delicious! I was looking for a plant based recipe to try Bulgur, and this scored big with my husband and me. I used half a package of mixed beans (minus their packet of seasonings) so I quick soaked the beans and cooked the soup in my Instant Pot. I also added one carrot and 2 stalks of celery, diced. Other than that, I followed your ingredients. I’ll be making this again. Thanks!
Hi Marie- I am so glad that you liked it! Adding the carrot and celery also sounds great.
How many cups is a serving ?
Hi Lori- This makes approximately 12 cups total, so a serving should be about 2 cups.
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!
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!
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.
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/
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.
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.
This sounds so delicious! Where do I go to get both recipes for the chili & the cornbread? Thanks so much! Carol
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!