Easy Tortilla Soup: Vegan, One Pot, Delicous

Whenever I do recipe research, I see a few meals that come up over and over again.

One of them was tortilla soup.

I was always like, what the hell is tortilla soup?

Tortilla soup is basically chili’s more liquid-y cousin.

It’s tomato-based and packed with beans and lots of veggies.

This version is vegan, but if you’re into cheese you could TOTALLY top this soup with cheese along with the other amazing garnishes. And it would be great with chicken or turkey!

Yes, this soup is really all about what you put on top of it.

Cilantro. Green onion. Lime juice. Avocado. And of course, tortillas. But what you add is all up to you!

Would it still be tortilla soup if you didn’t add tortilla chips on top? I’m not sure.

I found these awesome sweet potato tortilla chips (pictured above) to crumble into my soup and it was just perfect.

Tortilla soup facts:

  • This is by far one of my easiest recipes. You literally throw all the ingredients (except garnishes) into a pot and leave it alone for 30 minutes.
  • You can do this in a slow cooker for sure.
  • The Mexican name for tortilla soup is┬áSopa Azteca de Tortilla.
  • You don’t have to use pinto beans in this recipe, black beans would also do.
  • This meal is freezer friendly!
  • It’s best when heated in a microwave, but can totally be reheated in a pot on the stove.
  • If you have a big pot and a big family to feed, double everything to get more servings.
  • Since this soup sits on a stove for 30 minutes without you touching it, I recommend using this time wisely. You know, for something like watching your favorite half-hour comedy or prepping another quick meal.

If you end up making this, I’d love to see it on the gram! Shoot me a photo via direct message on Instagram to show me your delicious work.

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Print Recipe
Easy Tortilla Soup: Vegan, One Pot, Delicous
This tortilla soup recipe is made in one pot and you barely have to touch it! It's cheap, delicious and perfect for cooler weather.
Prep Time 15 mins
Cook Time 30 mins
Prep Time 15 mins
Cook Time 30 mins
  1. Heat the oil in a large pot over a medium flame. Add the onion and garlic, let cook for about 3-5 minutes, until fragrant.
  2. Add the beans, tomatoes, broth, pepper, jalapeno, onion and spices. Stir well and bring the soup to a boil. Cover it, turn the heat down to simmer.
  3. Let the soup cook for 30-45 minutes. Taste halfway through and adjust spices as needed. (I added more salt)
  4. Divide into meal prep containers and top with cilantro and green onion if using. I got three servings + two freezable portions out of this recipe.
Recipe Notes

Soup will last up to 5 days in the fridge and 3-6 months in the freezer. Add tortilla chips and avocado right before eating. Soup reheats well on the stove or in the microwave.

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