As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read my disclosure policy.

This vegan tortilla soup recipe is vegan and gluten free and best of all, kid approved!

Jump to Recipe

Tortilla soup is a traditional Mexican soup that often contains chicken. My version may not be traditional, but it’s hearty and delicious!

The best part about this vegan tortilla soup is all of the toppings you can add to it. My kids absolutely love this soup (mostly because they love the crunchy tortilla strips) and I consider that a big win for mom!

What are the best toppings for tortilla soup?

Tortilla soup is always topped with crispy tortilla strips. Other great toppings are:

avocado
green onions
cilantro
sour cream (vegan or regular)
cheese (vegan or regular)
jalapeños

How do you make crispy tortilla strips?

Crispy tortilla strips are a must for tortilla soup. They’re super easy to make, and they taste better than the store bought ones!

To make them, cut corn tortillas into strips.

Add about 2 inches of oil to a small pot and place it over medium heat. After a few minutes, test a tortilla strip to see if the oil is hot enough (it should start to bubble immediately).

Once the oil is hot, add the tortilla strips to the pot and cook them for a few minutes, until they turn golden brown. Remove them from the oil and place them on a plate lined with paper towel. Sprinkle the tortilla strips with salt while they’re still hot.

Once cooled, store the crispy tortilla strips in an airtight container for up to a week.

If you don’t feel like making your own, you can always purchase them from your grocery store, or online here.

This vegan tortilla soup is:

gluten free
hearty
easy to make
customizable
kid approved

How do you make vegan tortilla soup?

Ingredients:

Soup:

2 tablespoons of neutral flavored oil (vegetable, avocado, grapeseed, etc.)
2 cups of diced onion
2 cups of diced bell pepper (I usually use green, but you can use any color)
3 cups of corn, fresh if possible
4 vegetable bouillon cubes (I use Maggi brand)
28 oz can of crushed tomatoes
5 cups of water
1 teaspoon of garlic powder
1 teaspoon of chili powder
1 teaspoon of onion powder
1 teaspoon of cumin
1 teaspoon of salt
1/2 tablespoon of lime juice
2 teaspoons of sugar
handful of cilantro, chopped
8 small corn tortillas (5″) + 1 cup of water

Toppings:

crispy tortilla strips
other toppings of your choice (avocado, sour cream, cheese, green onions, cilantro, jalapeños, etc.)

Equipment:

blender

Step 1: Roughly slice the tortillas, then add them to a blender with 1 cup of water. Blend it until it forms a paste, then set it aside.

Step 2: Heat the oil in a large pot over medium heat. Add the onions and saute them for about 2 minutes, until translucent.

Step 3: Add the bell pepper and seasonings and saute for about 3 minutes, until the bell pepper softens and the spices become aromatic.

Step 4: Add the tomato sauce, bouillon, 5 cups of water, and blended tortilla mixture to the pot. Bring it to a boil, then reduce the heat and simmer for 5 minutes.

Step 5: Add the corn, sugar and lime juice, then simmer for another 5 minutes.

Step 6: Turn off the heat, then stir in the cilantro.

Step 7: Top with crispy tortilla strips and other toppings of your choice. Enjoy!

Try these other delicious vegan recipes!