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Vegan Tortilla Soup

Vegan tortilla soup that is simple and quick!  So simple you might already have all the ingredients in your kitchen.  Adapted from a recipe by Traci Antonovich at The Kitchen Girl.
Total Time30 mins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6 people
Author: ThePlantSmith


  • 3 tbsp Avocado Oil
  • 1/2 Red Onion diced
  • 1 Red Bell Pepper diced
  • 1/2 cup Carrot diced
  • 1 1/2 tsp Minced Garlic
  • 1/4 tsp Cumin ground
  • 4 cups Veggie Broth
  • 1 15 oz can Diced Tomatoes with juice
  • 1 15 oz can Black Beans drained and rinsed
  • 1 15 oz can Pinto Beans drained and rinsed
  • 1/2 15 oz can White and Yellow Corn drained and rinsed
  • 1/2 tsp Oregano dried
  • 1/2 tsp Chipotle or Southwest Spice Mix
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2-1 cup Coconut Milk canned


  • Chop and dice onion, bell pepper, and carrot so they're ready.  Open up, rinse and drain cans of beans and veggies so they are also ready.
  • In a large pot, heat up avocado oil for a couple of minutes.
  • Add onion, bell pepper, carrot, and garlic.  Sauté until fragrant, then add cumin and sauté until fragrant.
  • Add broth and all of the canned veggies and legumes (tomatoes, black beans, pinto beans, and corn).
  • Then add oregano, chipotle seasoning, salt, and pepper. 
  • Bring to a boil, then turn down heat and let simmer for 5 minutes.
  • Add desired amount of coconut milk to achieve the creamy level you are looking for.
  • Simmer for 10 more minutes.
  • Serve hot and add other garnishes like tortilla strips, avocado, lime, etc.