A simple, plant-based tortilla soup made with two kinds of beans, warm spices, and classic toppings.
Veggie Tortilla Soup: A Flavor-Forward, Plant-Based Take on a Classic
Winter’s chill had me craving something easy, warming, and full of flavor—just spicy enough to take the edge off a cold day. That’s when tortilla soup came to mind. I love beans (truly, I can never get enough), so doubling up with two kinds felt like the perfect way to make it extra hearty. This Veggie Tortilla Soup is simple to make, endlessly customizable, and perfect for adjusting to your mood—dial up the heat, load on the toppings, or keep it classic. That’s the best part: make it yours.
Why You’ll Love This Recipe
Cozy and Comforting. Perfect for chilly days when you’re craving something hearty and full of flavor.
Packed with Protein. Made with two types of beans for a filling, satisfying meal.
Make It Your Own. Adjust the spice level, toppings, or even the consistency to suit your taste.
Easy Weeknight Dinner. Simple ingredients and ready in just 40 minutes.
Naturally Plant-Based. A delicious option for vegans or anyone looking for a meatless meal.
Ingredient Highlight: Beans
Beans are a true pantry staple, bringing both nutrition and heartiness to dishes like this soup. They’re rich in fiber and plant-based protein, which helps make meals more filling and satisfying, while also supporting steady energy and digestion. Beans also provide key nutrients like iron, folate, and magnesium, and their naturally low glycemic impact can help support balanced blood sugar levels. It’s no wonder they’re a go-to ingredient in plant-based cooking—they’re nourishing, affordable, and endlessly useful.
Madly Delicious Must-Know Tips and Questions
Want more spice? Add extra diced serrano or jalapeño, or a pinch of cayenne to turn up the heat.
Tortilla Tip: Use a pizza cutter to easily slice tortilla strips. You can also find chili lime seasoning pre-blended at Trader Joe’s or most grocery stores.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth if needed.
Do I have to make tortilla strips?
Not at all. Store-bought tortilla chips work perfectly as a quick shortcut.
Can I use a different kind of bean?
Yes! Kidney beans or chickpeas would also work beautifully in this soup.
Can I freeze this soup?
Yes — this soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat when ready.
Can I skip the serrano or jalapeño?
Definitely. If you’re not into spice, leave it out or swap in mild green chilies instead.
Let’s Dish About Tortilla Soup: Did You Know?
Tortilla soup, traditionally known as sopa azteca, has deep roots in Mexican cuisine and is closely tied to the long history of corn in central Mexico. Corn tortillas have been a staple for thousands of years, and this soup likely began as a way to repurpose day-old tortillas into something comforting and flavorful. The crispy tortilla strips aren’t just a garnish—they add texture, richness, and help thicken the broth as they soften. While classic versions often include chicken, modern plant-based takes highlight how adaptable the dish truly is. Today, tortilla soup is enjoyed in countless variations, each shaped by region, ingredients, and personal taste.
Soup night just got better—meet my Veggie Tortilla Soup with Chili Lime Tortilla Strips!
I’d love to see your creations! Tag me on Instagram @madly__delicious with #MadlyDelicious and #UnleashTheDelicious so I can check out your take on this hearty dish.
More Bean Recipes
Lemon Turmeric Chickpea Curry (Sri Lankan-Inspired)
Gigantes Plaki (Greek Beans with Fire-Roasted Tomatoes)
Veggie Tortilla Soup
Equipment
- Pot or dutch oven
Ingredients
- 2 tbsp olive oil
- 1 medium bell pepper (red, orange or yellow), chopped
- 1 medium yellow or sweet onion, chopped
- 1 small serrano or jalapeño, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto or pink beans, drained and rinsed
- 1 (15-ounce) fire-roasted diced tomatoes, with juices
- 4 cups low-sodium vegetable broth
- 2 cups water (or extra broth)
- 2 tsp chili powder
- 1½ tsp cumin
- ½ tsp coriander
- ½ tsp smoked paprika
- 1 tsp salt, adjust to taste
- ½ tsp black pepper, adjust to taste
- Tortilla chips, to crumble on top, if not making your own
Optional toppings
- Sliced avocado
- Shredded vegan cheese
- Cilantro, chopped
- Squeeze of lime juice
Homemade Tortilla Strips with Chili Lime Salt
- 3-4 Corn tortillas
- Olive oil, for brushing
- Chili lime salt (or a mix of chili powder, salt and lime zest)
Instructions
- Sauté the Vegetables: In a large pot over medium heat, add 2 tbsp olive oil. Add the chopped bell pepper and chopped onion, and sauté until softened, about 5 minutes. Add the minced garlic and diced serrano or jalapeño pepper, cooking for an additional 1-2 minutes until fragrant.
- Add Spices: Stir in the 2 tsp chili powder, 1½ tsp cumin, ½ tsp coriander, and ½ tsp smoked paprika, cooking for 1 minute to toast the spices.
- Add Liquids and Beans: Pour in the fire-roasted diced tomatoes with their juices, low-sodium vegetable broth, and water. Add the drained and rinsed beans and stir to combine.
- Season and Simmer: Add 1 tsp salt and ½ tsp black pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, allowing the flavors to meld.
- Chili Lime Tortilla Strips (Optional): Preheat your oven to 375°F. Brush corn tortillas with olive oil and season generously with chili lime salt, on both sides. Cut into your desired strip size—thicker strips work best for holding up in the soup. Arrange on a baking sheet in a single layer and bake for about 12-18 minutes, flipping halfway, until golden and crispy.
- Adjust Seasoning: Taste the soup and adjust seasoning as needed, adding more salt or black pepper to taste.
- Serve: Ladle the soup into bowls. Top with crushed tortilla chips and any desired optional toppings like sliced avocado, shredded cheese, or chopped cilantro. Enjoy!