Mexican Tortilla Vegan Soup
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.
Servings: 6 servings
Calories: 324kcal
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
Tips & Substitutions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Bulgur- 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.
Make it gluten-free- Substitute buckwheat groats or brown rice for the bulgur and choose gluten-free tortillas for the strips.
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 oil-free brands. There may be more, but those are the 2 I’m aware of.
Storage- Store it in an airtight container in the refrigerator for up to 5-7 days. It freezes well too.
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.
Nutrition
Serving: 2cups | Calories: 324kcal | Carbohydrates: 61g | Protein: 12.3g | Fat: 4.5g | Fiber: 14g | Sugar: 22g