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I love soup! I used to say I could easily exist on soup, bread and diet soda. My health didn’t agree with that statement. I first eliminated soda from my life. Read about soda’s negative impact on the body HERE.
Then, when I embraced a plant based lifestyle more than four years ago, I discovered that I have a gluten sensitivity. I stopped eating regular bread, although I now occasionally enjoy the gluten free version. Soup is still good, though, right?
That depends! Soups containing meat, egg, gluten or dairy products no longer simmer on my stove. Fortunately, however, there is a rich variety of wonderful, hearty, healthy soups available that are plant based, gluten free and dairy free.
Check out this amazingly easy vegan tortilla soup. It’s perfect for chilly winter evenings.
Easy Vegan Tortilla Soup
I loved chicken tortilla soup, before becoming plant based. After eliminating meat from my diet, I gave up tortilla soup because I couldn’t find it offered without the chicken. When this recipe popped up on Pinterest, I knew what was on the menu for dinner tonight!
This easy vegan tortilla soup is adapted from a recipe by Midwest Foodie. Check out the original recipe HERE. The flavorful soup comes together in minutes and uses items commonly found in the pantry. Canned goods speed up the cooking process, lentils add protein and heartiness and canned coconut milk makes the soup creamy. And no worries, the coconut milk does not add coconut flavor to the soup.
In less than 30 minutes, I was ladling this soup into bowls.
Easy Vegan Tortilla Soup
- 2 tbsp olive oil
- 1 red onion, diced
- 5 garlic cloves, minced
- 1 tbsp cumin
- 2 tsp chili powder
- 1 15 oz can black beans, drained
- 1 15 oz can whole corn, non GMO, drained
- 1 15 oz can fire roasted diced tomatoes
- 3/4 cup red lentils
- 2 cups vegetable broth
- 2 cups tomato juice
- 1 13.5 oz can full fat coconut milk
- 2 tsp sea salt + black pepper to taste
- In a soup pot or dutch oven, saute diced onions in olive oil over medium high heat, stirring frequently, for approximately 3 - 4 minutes.
- Add garlic, cumin and chili powder and stir and saute for 1 minute.
- Add black beans, corn, tomatoes, vegetable broth, tomato juice, lentils, salt and coconut milk. Bring to a boil, cover, lower heat and simmer for 10 minutes, or until lentils are cooked through. Season with black pepper and more salt, if needed.
Tortilla Soup Making Tips
The easy vegan tortilla soup was ready in minutes. I checked the soup after five minutes and gave it another five minutes of simmering time for a total of ten minutes.
Use store bought organic vegetable broth or make your own broth HERE. I use organic 100% tomato juice from WR Knudsen however any tomato juice is fine. You can even use V-8 for extra flavor. Don’t have juice on hand? Four cups of vegetable broth is fine or swap out the veggie broth for all tomato juice. This recipe is very adaptable.
If you don’t have red lentils on hand, brown or green lentils work too. Just check soup after five minutes of simmering time, for doneness.
Garnish soup with non GMO tortilla chips. I like these from Xochitl . Late July makes an excellent non GMO chip as well. You can also top soup with vegan cheese, vegan sour cream, chopped green onions or diced jalapeno peppers.
The Taste Test
I loved this soup before I even tasted it. It smelled right! And my nose was correct. This easy vegan tortilla soup is wonderful with the perfect spice level. It has the tortilla soup flavor without the chicken or dairy products.
The non GMO tortilla chips, which happened to be unsalted, added the perfect crispiness.
I have leftovers for tomorrow. I’m excited about that. However, I’ll make this soup often. Perhaps I’ll never run out of tortilla soup. I hope you enjoy it too!
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