Vegan Mexican Tortilla Soup with Beans
This smoky, deeply spiced soup is the kind of bowl that makes you want to pull a blanket over your lap and eat two servings — which is convenient, because this recipe makes four. A base of sautéed onion, garlic, and jalapeño gets layered with cumin, chili powder, and smoked paprika before crushed tomatoes and vegetable broth bring it all together into something rich and complex. The partial blending step is the secret weapon here: a few quick pulses thicken the broth into something velvety and smoky-red without losing all the texture. Black beans and pinto beans add serious staying power, making this genuinely filling without any meat or dairy in sight. Oven-baked corn tortilla strips go on top for crunch, and a hit of fresh lime juice at the end brightens the whole thing beautifully. Finished with cilantro and optional avocado, it's the kind of plant-based meal that doesn't feel like a compromise — it just feels like really good soup.
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Learn more →Ingredients
4 servings
For the tortilla strips
- 6 corn tortillas (6-inch), cut into ¼-inch strips
- 2 tbsp olive oil, divided
- ¼ tsp salt
For the soup
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and finely diced
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped
- 1 avocado, sliced or diced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, turning once halfway through, until golden and crisp. Set aside.
- 2
Heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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