Vegan Chicken Tortilla Soup Recipe

This vegan chicken tortilla soup recipe is a bright & fresh bowl of vegetables and topped with crunchy tortilla chips, lime &, avocado. A great plant-based option loaded with flavor and an amazing texture.

It’s a little spicy, creamy, and totally delicious. Serve this with a delicious avocado salad and you have a complete meal in no time!

vegan chicken tortilla soup recipe with avocado red pepper flakes lime juice and plant based sour cream

I love a good plant-based soup recipe and this fantastic vegan tortilla soup is a better take on the classic dish. Start by sautéing vegetables, add in spices, vegetable stock, black beans, and tofu torn by hand. It’s creamy, spicy, and a total bowl of delicious comfort food.

I love how versatile this recipe is – you can add your favorite toppings or stir in a little sour cream or salsa if you prefer. I love topping mine with fresh sliced avocado to make it perfect for soup season! It’s also a great recipe to use up the leftover bits of tortilla chips at the bottom of the bag.

This Vegan Chicken Tortilla Soup Recipe Is

  • Creamy
  • Bright
  • Fresh
  • Versatile
  • Herby
  • A little Spicy
  • High in Protein
vegan tortilla soup with crispy tortilla chips tofu black beans red chili flakes and vegan coconut cream

Grow Cilantro in Your Kitchen All Year Long

We got this great 6-Pod Aerogarden which is fantastic for growing herbs in the winter.  We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it year-round!  I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm.

It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time. I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. This Aerogarden is a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!

What’s In This Vegetarian Tortilla Soup with Tofu?

  • Bell Peppers – I like to char my peppers for this soup, which gives it a smoky flavor. I used green, but you could use yellow or red bell pepper instead.
  • Onion, Avocado, Cilantro, Garlic 
  • Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color.
  • Fire-roasted tomatoes, or Diced Tomatoes:  I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!  I like boxed better than canned tomatoes’ because they are BPA free and more eco-friendly than aluminum cans.
  • Vegetable broth
  • Beans – I used black beans but you could also use pinto beans too!
  • Chili powder
  • Jalapenos: if you don’t have fresh jalapenos, these jarred sliced jalapenos are a fantastic addition to the dip!  I use these in a pinch, they’re great to keep a jar or two in the pantry.
  • Corn tortillas or crispy tortilla strips

How to Garnish Tortilla Soup

​This is one of my favorite soups, mostly because of all the tasty garnishes and toppings you can add!  Here are a few of my favorites:

  • Sliced Avocado – for added creaminess and texture!
  • Lime Wedges – to give the soup a wonderful acidity.
  • Green Onions – for a little spice and crunch, and a beautiful green color.
  • Plant-Based Sour Cream or Coconut milk/coconut cream – to give your dish a creamy finish.
  • Dried Chipotle Peppers or Pepper Flakes – Topping this dish with a little heat is a great way to get some spice in each bite.
  • Thin stips of tortillas – or homemade tortilla chips give added crunch!

Grow Fresh Cilantro in Your Kitchen All Year Long

Fresh herbs can take a recipe from boring to incredible! And this tortilla soup is the perfect recipe to enjoy with fresh cilantro.

We got this great 6-Pod Aerogarden which is fantastic for growing herbs in the winter.  We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it year-round!  I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm. 

It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time. I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. This Aerogarden is a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!

vegetarian tortilla soup recipe vegan hearty plant based soups with beans and tofu mexican soup

Make Chicken Tortilla Soup Vegan & Vegetarian

This Mexican tortilla soup recipe is a simple meal to make meatless. Enjoy this vegan version on a cool winter night. It’s warm and spicy, and has an amazing depth of flavor!

Even though this vegan tortilla soup recipe is made without meat, it’s a surprisingly hearty soup, loaded with fresh veggies and Mexican spices. With beans and tofu, this vegan soup recipe is high in protein and is perfect for soup season.

Browse all our vegan recipes and vegetarian recipes to find your next plant-based favorite.

How Do I Make Tortilla Soup Vegan?

  1. Turn on the oven broiler to low, and place the bell peppers directly under. Broil them for 3-4 minutes or so until skin begins to blister and blacken. Set aside to cool.
  2. In large pot or Dutch Oven, heat the oil until it begins to shimmer. Add the garlic and onions and sauce for 5 minutes or so until soft.
  3. To the soup pot, add the jalapeños, tomatoes, stock, and bring to a simmer and cook for 15 minutes.
  4. Once cool, remove the seeds from the bell peppers.
  5. In a blender, combine the de-seeded bell peppers, tomato/veggie mixture and blend until smooth. Put mixture back into soup pot.
  6. To the soup and black beans to the pot and heat. Tear a block of tofu into small bite-sized pieces, and add them to the soup. This is the chicken alternative I like to use. Taste, and add more salt or pepper if desired.
  7. Serve with vegan sour cream, fresh lime juice, avocado slices, fresh cilantro, and tortilla chips. Refrigerate leftovers in an airtight container for up to 3 days.

Dietary Modifications

  • ​This soup is vegan, vegetarian, plant-based, and dairy-free.
  • ​For a gluten free version, ensure that any ingredients you add (including the tortilla chips) are certified gluten free before enjoying.
vegan chicken tortilla soup vegetarian meatless mexican soup recipes with beans and bell peppers in a blender

More Vegetable Soup Recipes You’ll Love!

Creamy Tomato Soup with Gnocchi

Carrot Sweet Potato Lentil Soup Recipe

Creamy Mushroom Brown Rice Soup Recipe

Lentil Barley Soup

Low Sodium Vegetable Soup

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vegan chicken tortilla soup recipe with avocado red pepper flakes lime juice and plant based sour cream

Vegan Chicken Tortilla Soup

Kelly Jensen
This vegan chicken tortilla soup recipe is a bright & fresh bowl of vegetables and topped with crunchy tortilla chips, lime &, avocado. A great plant-based option loaded with flavor and an amazing texture.
5 from 3 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Soup
Cuisine American, Mexican
Servings 8 servings
Calories 279 kcal

Equipment

  • Large Pot
  • Blender

Ingredients
  

For The Soup

  • 4 bell peppers or 6 poblano peppers
  • 1 tablespoon olive oil
  • 1 sweet onion diced
  • 6 cloves garlic diced
  • 2 jalapeño peppers seeded
  • 1 tablespoon chili powder
  • 2 28 ounce cans No-Salt-Added Diced Tomatoes
  • 4 cups Low Sodium Vegetable Stock
  • 14 ounces extra firm tofu shredded or ground
  • 1 14 ounce can black beans drained and rinsed
  • Himalayan Sea Salt and Pepper to Taste

For The Garnish

  • 1 lime juiced
  • 1 cup vegan sour cream
  • Crumbled tortilla chips
  • Cilantro chopped
  • Avocados sliced

Instructions
 

  • Turn on the oven broiler to low, and place the bell peppers directly under. Broil them for 3-4 minutes or so until skin begins to blister and blacken. Set aside to cool.
  • In large pot or Dutch Oven, heat the oil until it begins to shimmer. Add the garlic and onions and sauce for 5 minutes or so until soft.
  • To the soup pot, add the jalapeños, chili powder, tomatoes, stock, and bring to a simmer and cook for 15 minutes.
  • Once cool, remove the seeds from the bell peppers.
  • In a blender, combine the de-seeded bell peppers, tomato/veggie mixture and blend until smooth. Put mixture back into soup pot.
  • To the soup and black beans to the pot and heat. Tear a block of tofu into small bite-sized pieces, and add them to the soup. This is the chicken alternative I like to use. Taste, and add more salt or pepper if desired.
  • Serve with vegan sour cream, fresh lime juice, avocado slices, fresh cilantro, and tortilla chips. Refrigerate leftovers in an airtight container for up to 3 days.

Notes

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery.  You can save up to 40% off grocery store prices.
If you think produce delivery is too expensive… think again, and give Misfits Market a try!

Nutrition

Calories: 279kcalCarbohydrates: 37gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 255mgPotassium: 588mgFiber: 7gSugar: 8gVitamin A: 2205IUVitamin C: 85mgCalcium: 64mgIron: 3mg
Keyword dairy free chicken tortilla soup vegan, tortilla soup vegetarian, vegan chicken tortilla soup, vegan tortilla soup recipe, vegetarian tortilla soup recipe
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