Vegan Chicken Tortilla Soup Recipe
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Jump to RecipeThis 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!
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
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- 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.
- Tofu, which takes the place of chicken in this classic recipe.
- Onion, Avocado, Cilantro, Garlic
- Extra virgin olive oil
- Fire-roasted tomatoes, or Diced Tomatoes
- Vegetable broth
- Beans – I used black beans but you could also use pinto beans too!
- Chili powder
- Jalapeno Peppers
- 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!
How To Make This Recipe
- 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, 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.
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.
Recipe FAQs
I used extra firm tofu, which I enjoy in this soup, but you can also use seitan for a similar texture to chicken. You can also use cubed tempeh or even chickpeas for added plant-protein as chicken substitutes.
Regriderate any leftovers in an airtight container for up to 3 days. Add the tortillas only before serving, as they will dissolve if you leave them in the soup and refrigerate it.
Absolutely! This vegan tortilla soup freezes well. Place any leftover soup in a freezer bag and freeze for up to 3 months. When ready to enjoy, remove the bag from the freezer, let the soup thaw on the counter, and heat until bubbling in a saucepan.
More Vegetable Soup Ideas
- 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
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
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!
Nutrition
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What a wonderful soup
So tasty and fun to eat