This Vegan Tortilla Soup is rich and flavourful, comforting and warming and so nutritious!
Why you'll love this Vegan Tortilla Soup:
- it's full of flavour
- it's subtly spiced
- it's filling and satisfying
- it's made in one pot
- it's ready in 35 minutes
- it's a source of protein and fibre
- it's packed with veggies
- it's gluten-free
- it's healthy and nutritious!
How to make tortilla strips
- Cut up a tortilla into thin strips (ensure gluten-free if necessary).
- Heat up the oil in a frying pan.
- Place the tortilla strips in the pan and fry for a couple of minutes on either side until golden brown and crispy.
How long does this Vegan Tortilla Soup keep for?
This Tortilla Soup keeps covered in the fridge for up to a few days. The tortilla strips need to be made just before eating.
Substitutions you can make to this recipe:
- you can use any type of vegetables - just make sure to adjust cooking time accordingly
- you can substitute the white beans with chickpeas, black beans or crumbled firm tofu.
How to serve this Vegan Tortilla Soup
Here are some suggestions of ingredients you could serve with this Tortilla Soup:
- Cooked brown or white rice or quinoa
- Diced avocado
- Vegan sour creamÂ
- Sliced green chilli
- Cornbread
More vegan soup recipes:
- Pea Zucchini Mint Soup
- Cream of Asparagus Soup
- Cream of Mushroom Soup
- Pumpkin Soup
- Broccoli Cheese Soup
- Corn Chowder
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Tortilla Soup (GF)
Ingredients
- 1 tablespoon coconut oil (or sub olive, rapeseed or vegetable oil)
- 1 onion , diced
- 2 garlic cloves , minced
- 1 green pepper , cored and diced
- Handful (Handful) fresh coriander (cilantro) , roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon smoked paprika to taste
- Pinch cayenne chilli pepper to taste
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 200 g (7 oz) tin of sweetcorn , drained and rinsed
- 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
- 250 ml (1 cup) tinned tomatoes
- Salt + pepper to taste
For the tortilla strips (optional):
- 1 tortilla (ensure gluten-free if necessary)
- 1 tablespoon oil , for frying (coconut, olive, rapeseed or vegetable)
To serve (optional):
- Cooked brown or white rice or quinoa
- Avocado
- Vegan sour cream
- Cornbread
Instructions
- Heat up the oil in a pan and add the onion, garlic, pepper and coriander once hot
- Fry for around 7 minutes until softened
- Add the cumin, oregano, smoked paprika and cayenne and fry for a minute until fragrant
- Add the stock cube, sweetcorn, white beans, tinned tomatoes and salt + pepper, along with some extra water if necessary
- Bring to the boil and simmer for around 15 minutes until everything is cooked through
For the tortilla strips (optional):
- Cut up the tortilla into thin strips
- Heat up the oil in a frying pan
- Place the tortilla strips in the pan and fry for a couple of minutes on either side until golden brown and crispy
To serve:
- Serve the soup topped with tortilla strips, if desired and other ingredients you want
- Keeps covered in the fridge for up to a few days - the tortilla strips need to be made just before eating
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Vikki
I recently bought a multi-cooker and this is the recipe that I used to test it. As always, I struggled to be precise; it’s habit to cook with love and ‘to taste’
It’s equally important for me to express appreciation for the inspiration. Thanks for my first experience with Tortilla Soup.
It was delicious!! 🙂
I’d be happy to share pics of my prep/final of Your recipe
Rhian Williams
Thank you so much, so glad you liked it! Would love to see pics!