Mexican Tortilla Soup
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.
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
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.
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. If you’re a fan of bulgur like I am, check out these deliciously hearty Bulgur Recipes.
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 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.
*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
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Hearty Mexican Tortilla Soup
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
Nutrition
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.
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 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!
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.
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/
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!
How many cups is a serving ?
Hi Lori- This makes approximately 12 cups total, so a serving should be about 2 cups.
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.
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.