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Mexican Tortilla Soup

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This Mexican Tortilla Soup is bursting with flavor and also happens to be completely vegan and oil-free.

overhead shot of mexican soup in white bowls with avocado

This very simple yet substantial warm vegan soup combines whole-grain bulgur with assorted beans and spices for a hearty main dish.

crock bowl with blue rim and spoon full of mexican soup with lime slices

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.

How to make Mexican soup

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.

mixed beans in white colander

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.

pot with sauted onions

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.

stockpot with beans, tomatoes, and spices

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.

large stock pot full of mexican soup with ladle

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.

whole wheat tortilla sliced with pizza cutter

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.

overhead photo of blue bowl full of mexican soup with lime wedges and toasted tortilla slices

*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.

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overhead shot of mexican soup in white bowls with avocado

Hearty Mexican Tortilla Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This Mexican Tortilla Soup is bursting with flavor and also happens to be completely vegan and oil-free.

Ingredients

Instructions

  1. 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.
  2. 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.
  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.
  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.
  5. 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.
  6. 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: 6
Amount Per Serving: Calories: 324Total Fat: 4.5gCarbohydrates: 61gFiber: 14gSugar: 22gProtein: 12.3g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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mexican soup photo collage for pinterest
mexican soup photo collage for pinterest

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