Easy, Vegan Tortilla Soup

This soup came together very quickly and makes loads of soup! M and I got about 10 servings out of this recipe! What I love the most-it has all the flavor you except out of a slow simmer tortilla soup but in under 30 minutes-my kind of soup 🙂 I know that adding the tortillas to soup seems weird but it really thickens the soup up.


You’ll Need:

1 tsp olive oil

1 medium onion, thinly sliced

1 jalapeño, seeded and thinly sliced

1 green bell pepper, seeded and chopped

4 garlic cloves, minced

1/2 tsp red pepper flakes

1 tsp salt

24 oz canned whole tomatoes

24 oz vegetable broth

4 oz tortilla chips

1 tbsp ground cumin

1 15 oz can pinto beans or about 1 1/2 cups cooked pinto beans (I use this technique)

1 cup frozen corn

1/2 cup chopped fresh cilantro

juice from 1 lime


Preheat a 4 quart or bigger pot over medium heat. Add the oil and swirl to coat. Sauté the onions, jalapeño and bell pepper until onions are translucent, about 5 minutes. Add a little broth if required. Add garlic, red pepper flakes and salt and cook for another minute.

Break up the tomatoes with your fingers or a pair of scissors and add them to the pot, including the juice. Fill the can with broth and add that to the pot as well. Stir in cumin.

Crush 2 oz of the tortilla chips into crumbs (like dime sized) and add to the soup. Cover and bring to a boil. Once it boils, reduce to a simmer and add the beans, cron and about most the cilantro.

Let simmer for about 5 minutes and then add the lime juice. Ladle soup into bowls and garnish with the rest of the remaining chips and cilantro.

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