Vegan Tortilla Soup
This smoky, deeply spiced soup is the kind of bowl that makes you forget it ever got cold outside. Fire-roasted tomatoes, poblano pepper, and a trio of warm spices — cumin, chili powder, and smoked paprika — build a broth that's rich and complex without a single drop of chicken stock or dairy in sight. The partial blending step is the real secret here: it thickens the soup just enough to feel hearty and satisfying while keeping plenty of texture from the black beans and sweet corn kernels. Homemade baked tortilla strips replace anything you'd grab from a bag, coming out of the oven golden and perfectly crisp in under 15 minutes. Finished with a squeeze of fresh lime juice and optional avocado and cilantro on top, every bowl is bright, layered, and genuinely craveable. This recipe makes four generous servings, so it's just as good for a weeknight dinner as it is for feeding a small crowd.
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Learn more →Ingredients
4 servings
For the tortilla strips
- 6 corn tortillas (6-inch), cut into ¼-inch strips
- 1 tbsp olive oil
- ¼ tsp salt
For the soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 poblano pepper, seeded and diced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen or fresh corn kernels
- 4 cups vegetable broth
- 1 tbsp lime juice
- salt and pepper, to taste
For serving
- 1 avocado, sliced or diced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 12–15 minutes, flipping once halfway through, until golden and crisp. Set aside.
- 2
While the strips bake, heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and poblano and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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