Mexican Tortilla Soup

This post may contain affiliate links. Read my full disclosure here.

This amazing vegan Mexican 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!

overhead shot of mexican soup in white bowls with avocado

This very simple yet substantial warm Mexican tortilla 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

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

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. If you’re a fan of bulgur like I am, check out these deliciously hearty Bulgur Recipes.

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 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.

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? 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? Absolutely. Just leave out the bulgur and tortilla strips, and it will be gluten-free.
  • Q: Where can I find oil-free tortillas? 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

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from EatPlant-Based

overhead shot of mexican soup in white bowls with avocado
4.64 from 22 votes

Hearty Mexican Tortilla Soup

This Mexican Tortilla Soup is bursting with flavor and also happens to be completely vegan and oil-free.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 6 servings

Ingredients 

  • 3 15 oz cans assorted beans or 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

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.

 

Nutrition

Serving: 2cups | Calories: 324kcal | Carbohydrates: 61g | Protein: 12.3g | Fat: 4.5g | Fiber: 14g | Sugar: 22g

Disclaimer

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.

Please rate & share if you like this!Leave a comment or share on Pinterest or Instagram

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…

Similar Posts

16 Comments

  1. Why no anchovies in the Worchester sure sauce that’s very difficult to find, does it alter the taste greatly of the soup?

  2. 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!

  3. 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!

  4. 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.

  5. 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.

    1. 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.

  6. This sounds so delicious! Where do I go to get both recipes for the chili & the cornbread? Thanks so much! Carol

    1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating