Mexican Tortilla Soup Recipe-A Perfect Vegan Dinner Idea
Prep time 30 minutes | Cook time 35–40 minutes
Welcome to the vegan version of traditional Mexican tortilla soup! This hearty, delicious, and satisfying vegan soup recipe blends the rich flavors of ancho chiles with roasted tomatoes, onions, and garlic to create a comforting bowl of goodness that everyone will love.
Perfect for chilly nights, this vegetarian tortilla soup is topped with crispy tortilla strips, creamy avocado, and fresh cilantro, making it a feast for both the eyes and the taste buds. Whether you're seeking vegan dinner ideas or simply craving some wholesome Mexican vegan food, this tortilla soup recipe will leave you feeling satisfied and nourished. It's a must-try for anyone looking to enjoy flavorful, plant-based meals without sacrificing taste.
This is one of those plant-based recipes that everyone will love and I promise no one will miss the meat. It is healthy and nourishing and loaded with vitamins and antioxidants to keep you thriving during the cold winter months. This recipe is a bit complex so if you get lost or need additional guidance be sure to check out my step by step tutorial on YouTube-linked below.
Ingredients
½ of a yellow onion
4-6 whole cloves of garlic
8 Roma tomatoes
1-2 Dried Ancho chiles
5 Cups of vegan “chicken” broth–I use “Better than Bouillon” brand
2 Cans of jackfruit in brine–not in syrup!
1-2 Cans of black beans
2-3 Tablespoons of Avocado oil or another high smoke point oil
2 Tablespoons of tamari, soy sauce or Bragg’s Liquid Amino Acids
4 Corn tortillas or tortilla chips (for garnish)
Diced Avocado (garnish)
Green onions (garnish)
Fresh cilantro (garnish)
Salt
Instructions
Remove the stems and seeds from 1-2 dried Ancho chiles
Soak the Ancho chiles in a cup of very hot water–this allows the chiles to re-hydrate and soften. Ancho chiles are mildly spicy but if you do not like spice use less not more!
Cut 8 Roma tomatoes in quarters lengthwise (in half then in half again) and carefully remove the seeds.
Chop one half of a yellow onion into approximately 6 large pieces then separate the onion into individual slices with your hands.
Add the tomatoes, onions, and 4-6 galic cloves (with the skins on them) to a mixing bowl.
Add about 2 tablespoons of avocado oil to the bowl and mix well with your hands or a spoon.
Sprinkle the vegetables with salt and mix well again.
Roast your vegetables by spreading the vegetables out evenly on a baking sheet and broiling them for 15 minutes on low; check them periodically to make sure they are not burning.
While your vegetables are roasting, drain the jackfruit and separate into shreds with your hands or cut into small shredded pieces with a knife. Traditional tortilla soup has shredded chicken, so you want the jackfruit to mimic that texture.
Place the jackfruit, 2 tablespoons of tamari or soy sauce, about 1 cup of vegan chicken broth, and 1-2 cans of well rinsed black beans in a sauce pan and let them simmer on low for about 15 minutes.
Remove the vegetables from the oven and let them cool for a few minutes, then find your garlic cloves and remove the outer skins from the cloves.
Place all of your roasted vegetables (tomatoes, onions, garlic) as well as your soaked Ancho chiles into a high speed blender or food processor.
Add about 1/2 cup of the water that the chiles were soaking in as well as about 1/2 cup of vegan chicken broth to the blender or food processor.
Process the vegetables until very smooth. If you are using a high speed blender, start on low speed, gradually increase the speed until it is well blended, then blend on high for about 20 seconds.
Pour your pureed roasted vegetables into a dutch oven or soup pot, add 1 teaspoon of salt, and simmer over medium low heat for about 15-20 minutes, stirring occasionally to prevent sticking or burning. This step is important, you want the vegetable puree to reduce down and thicken which will provide the characteristic delicious and rich flavor for this soup.
Once your roasted vegetable puree has thickened a bit add in the jackfruit/black bean mixture and the remaining vegan chicken broth. Let the soup simmer for another 20-30 minutes. This will help combine the flavors and thicken the soup a bit.
While you are waiting for your soup to finish cooking you can make up your crispy tortilla strips. You can also skip this step and just use store bought tortilla chips or store bought crispy tortillas.
To make tortilla strips, cut 4 corn tortillas into thin strips (about 5 strips per tortilla). Toss the tortilla strips in a bowl with about 1 tablespoon of olive or avocado oil and spread out on a baking sheet. Sprinkle with salt.
Bake the tortilla strips at about 350 degrees for 10-15 minutes, until they are crispy.
To serve, top your soup with avocado chunks, chopped green onions, chopped cilantro, and the crispy tortilla strips.
Some other great toppings are vegan Mexican blend cheese or vegan sour cream
Enjoy!
Helpful Equipment! - Quality kitchen tools really help but you don't have to spend a fortune to get them. Linked below are some of my favorite kitchen appliances including my favorite high speed blender for under $100
I use my dutch oven for everything- order yours here: https://amzn.to/42bjY1x
The Vitamix Blender I use https://amzn.to/4gh3o4K (Amazon)
Professional Blender for around $80 https://amzn.to/3Xd6YUV (Amazon)
Better than Bouillon Vegetarian No Chicken Base https://amzn.to/4crZBPu (Amazon)
Dried Ancho Chiles: https://amzn.to/3Wuzodq (Amazon)
Links: When available I use affiliate links and may earn a commission. As an Amazon Associate, I earn from qualifying purchases, this never costs you more but does support my small vegan business.
