Vegan Tortilla Soup
Prep time
Cook time
Total time
Are you a fan of Mexican cuisine? Then you're in for a special treat! Here is how you can make the easiest and most delicious vegan tortilla soup - it tastes amazing!
Serves: 4
  • 1 tsp olive oil
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 2 jalapeño, sliced
  • 1 ½ cup diced tomatoes
  • 1 tortilla
  • 2 cups homemade vegetable stock
  • 1 Tbsp chili powder
  • 2 tsp garlic powder
  • 1 tsp cumin powder
  • 2 cups cooked red kidney beans
  • 2 Tbsp chopped cilantro
  • 2 Tbsp lime juice
  • For the topping:
  • 1 tortilla, dry-fried
  • 1 avocado
  • a handful of cilantro
  • juice from 1 lime
  • salt and pepper to taste
  1. Saute the onion, garlic, and jalapeño in the olive oil for 5 minutes, stirring until soft and fragrant.
  2. Add the tomato, vegetable stock, cumin, chili powder, and garlic powder. Stir well and simmer over medium heat for 10 minutes.
  3. Stir in the red kidney beans, cilantro, and lime juice and simmer a few more minutes.
  4. Transfer 1 cup of the mixture, break the tortilla into pieces and add both to the blender. Blend until smooth.
  5. Return the blended mixture to the soup and mix to incorporate.
  6. Add salt and pepper to taste.
  7. Serve topped with avocado, cilantro, fresh lime, and dry fry tortilla pieces.
Nutrition Information
Calories: 338 Fat: 8 g Carbohydrates: 27 g Sugar: 9 g Fiber: 12 g
Recipe by Gourmandelle | Vegetarian Blog at