This creamy Vegan Tortilla Soup is a Mexican-inspired meal that’s easy to make with your Instant Pot pressure cooker, Crock Pot or stove! It’s full of bright veggies, fresh herbs and flavorful spices, then topped off with crunchy grain-free tortilla chips. Gluten-free, dairy-free, low carb, keto, paleo and Whole30 compliant!
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Creamy Mexican-Style Vegan Tortilla Soup
Our family is obsessed with Mexican food, and this is our non-authentic take on the classic tortilla soup. It’s loaded with good-for-you ingredients like tomatoes, zucchini, bell peppers and more, plus plenty of flavorful seasonings such as fresh garlic, ground cumin and smoked paprika. The creamy texture of the soup pairs perfectly with the crunchy gluten-free tortilla strips on top.
This comforting dish is not only gluten-free, but it’s also dairy-free, paleo-friendly, low-carb/keto and Whole30 compliant. You can even make a non plant-based tortilla soup with a couple of quick adjustments! Whether it’s prime soup season or the middle of summer, this satisfying lunch or dinner is a serious must-make.
What is Tortilla Soup?
Traditional tortilla soup is made with chicken stock, tomato salsa and crunchy tortilla strips. It’s a beautiful cross between native Mexican cuisine and Spanish cookery, and it typically includes either pork rind or chicken. This plant-based version takes the classic dish and dresses it up with more fresh veggies and extra seasonings!
Grab These Ingredients
We make our tortilla soup using the fail-proof ingredients listed below. Feel free to make additions or substitutions according to what you have on hand.
- Avocado Oil: This can be swapped out for olive oil or any neutral-tasting alternative. You can use ghee if you’re not dairy-free.
- Onion: Go ahead and dice up a medium-sized white or yellow onion.
- Red Bell Peppers: Diced.
- Fine Sea Salt: Added to taste.
- Garlic: Freshly minced.
- Diced Green Chiles: You’ll need one 4-oz can.
- Taco Seasoning: Use your preferred brand—or better yet—make your own!
- Ground Cumin: This adds a nice nutty flavor with a slight hint of sweetness.
- Smoked Paprika: For a little kick of heat.
- Shredded Jackfruit: We like the options provided by Abbot’s Butcher, Upton Naturals and The Jackfruit Company.
- Zucchini: Chopped.
- Fire-Roasted Diced Tomatoes: A 28-oz can.
- Vegetable Broth: You can use store-bought or homemade vegetable stock.
- Fresh Cilantro: Chopped, to be mixed into the soup and also sprinkled on top at the end.
- Lime Juice: Freshly squeezed (about 1 lime’s worth).
- Gluten-Free Tortilla Strips: Or grain-free tortilla chips.
How to Make Vegan Tortilla Soup
This cozy soup comes together with ease – whether you use your Crock Pot, Instant Pot or stovetop to make it. Let’s go over each method.
On the Stove
Heat Oil: Heat the oil in a large Dutch oven or soup pot over medium heat.
Sauté Onions & Bell Peppers: Once the oil is simmering, add in the onions, bell peppers and pinch of salt. Sauté for 3-4 minutes, until the veggies are fragrant and slightly tender.
Add Garlic, Chiles & Flavorings: Add in the garlic and green chilies along with all of the seasonings and spices. Cook for an additional 30 seconds.
Add Jackfruit, Zucchini, Tomatoes & Broth: Stir in the jackfruit, zucchini, fire-roasted tomatoes and vegetable broth (starting with 3 cups and adding more as needed). Stir until everything is well combined.
Simmer: Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for about 15-20 minutes, until the vegetables are tender.
Add Cilantro & Lime Juice: Stir in the cilantro and lime juice, then taste the soup and adjust any seasonings if needed.
Ladle Into Bowls & Add Toppings: When you’re ready to serve your soup, ladle it into bowls and garnish it with more cilantro. Add the tortilla strips and any additional toppings of your choice.
Slow Cooker Method
Sauté Onions: Sauté the onions in a nonstick pan over medium heat for 2-3 minutes.
Add Bell Peppers: Add the bell peppers and pinch of salt. Sauté for 3-4 minutes, until the veggies are fragrant and slightly tender.
Add Garlic, Chiles & Flavorings: Add the garlic and green chiles along with all of the seasonings and spices.
Transfer to Slow Cooker: Transfer the soup to a large 5-6 quart slow cooker.
Add Jackfruit, Broth & Remaining Veggies: Stir in the jackfruit, zucchini, fire-roasted tomatoes and veggie broth (starting with 3 cups and adding more as needed). Stir until well combined.
Cook: Cook the soup on low for 4 hours or on high for 2-3 hours.
Add Cilantro & Lime Juice: Stir in the cilantro and lime juice. Taste and adjust the seasonings if desired.
Ladle Into Bowls & Add Toppings: Ladle the soup into bowls and top each serving with tortilla chips and more cilantro.
Instant Pot Method
Sauté Onions: Sauté the onions in the inner pot of the pressure cooker for 2-3 minutes.
Add Bell Peppers: Add the bell peppers and pinch of salt. Sauté for 3-4 minutes, until fragrant and slightly tender.
Add Garlic, Chiles & Flavorings: Add the garlic, green chiles and all of the seasonings and spices.
Add Jackfruit, Remaining Veggies & Broth: Stir in the jackfruit, zucchini, fire-roasted tomatoes and veggie broth (starting with 3 cups and adding more as needed). Stir until well combined
Cook: Place the lid on your Instant Pot, turn the vent to the sealing position, then hit manual or pressure cook/high for 6 minutes. The Instant Pot will take a few minutes to pressurize.
Release Pressure: After 6 minutes, allow a 10-minute natural release, then do a gradual quick release to release the remaining pressure.
Add Cilantro & Lime Juice: Once the pin has dropped, open the lid and stir in the cilantro and lime juice. Taste and adjust the seasonings if needed.
Ladle Into Bowls & Add Toppings: Ladle the soup into bowls and garnish it with more cilantro. Add the tortilla chips and any other desired toppings.
Tips for Success
Don’t forget to go over these handy tips and tricks before you start making your soup.
- Season the Soup to Your Liking: Before you ladle your soup into bowls and add the toppings, give it a good old taste test to see if you’d like to make any adjustments. Just be sure to blow on your spoonful a few times before you slurp it up!
- Avoid Using Thin Tortilla Chips: Thicker, sturdier tortilla chips will hold up better on top of this soup. The thin ones tend to get soggy and lose their crunch after a little while.
- Be Cautious When Using the Instant Pot: Whenever you’re cooking with an Instant Pot, you must make sure you release all of the pressure before you remove the lid. Otherwise, there could be a super dangerous explosion. Once the pin drops, it’s safe to open.
Topping Ideas
In Mexican restaurants, tortilla soup is served with all sorts of tasty topping options on the side. Try adding a few of the following items to your homemade version!
- Diced Avocado
- Sliced Jalapeño
- Lime Wedges
- Diced Red Onions
- Dairy-Free Sour Cream or Coconut Cream
- Shredded Vegan Cheese
- Grain-Free Crackers
- Red Pepper Flakes
- Chopped Fresh Parsley
Serving Suggestions
It’s difficult to think of a side dish that wouldn’t go well with this creamy vegan tortilla soup. Here are some particularly tasty pairing options:
- Serve with Chips & Guac: Round out this Mexican-style entree with a bowl of Homemade Guacamole and a bag of your favorite chips. Your dinner guests will be impressed!
- Pair with Broccoli Salad: A fresh, healthy salad always makes a lovely side dish, and this Creamy Broccoli Salad is the perfect partner for veggie tortilla soup.
- Serve with Grilled Cheese: Throw together a quick grilled cheese sandwich while your soup is cooking for a comfort food meal like none other. If necessary, use your go-to vegan cheese.
- Pair with Mexican Rice: Need a second main dish for your Cinco de Mayo fiesta? Make this Mexican Rice Skillet – it’s full of taco-style flavors that beautifully complement this creamy vegetable soup.
Storage and Reheating
After it has cooled, vegetarian tortilla soup should be refrigerated in an airtight container. It will last for up to 4 days. Reheat it over medium-low heat without letting it come to a boil. Remove it from the heat once it’s warmed through.
You can reheat individual portions of soup in the microwave if preferred. Cover the soup and heat it in 15-second bursts, stirring between each one and reducing the microwave time as needed, until it reaches your desired temperature.
Can You Freeze this Soup?
Yes, it can be frozen for up to 3 months! Just store it in a freezer-safe storage container, leaving an inch or two of free space. This extra room allows the liquid to expand as it freezes without damaging the container. Thaw out frozen soup in the fridge overnight before reheating it.
More soups you will love:
More Mexican-Inspired Dinner Recipes
If you love Mexican food as much as we do, you have to try the dishes below. Thank us later!
This creamy and comforting Chicken Tortilla Soup is a Mexican-inspired meal that's easy to make with your pressure cooker, Crock Pot or stove! It's full of bright veggies, fresh herbs and flavorful spices, then topped off with crunchy grain-free tortilla chips.
- 2 tbsp avocado oil olive oil or ghee (if not dairy-free)
- 1 medium white or yellow onion diced
- 2 medium red bell peppers diced
- 1 tsp fine sea salt plus more to taste
- 6 cloves garlic minced
- 1 4-ounce can diced green chiles
- 2 Tbsp taco seasoning
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 cups shredded jackfruit We like the options provided by Abbot's Butcher, Upton Naturals and The Jackfruit Company.
- 2 medium zucchini chopped
- 1 28-ounce can fire-roasted diced tomatoes
- 3-4 cups vegetable broth or vegetable stock
- ½ cup fresh cilantro chopped, plus more for garnish
- Juice of 1 lime
- gluten-free tortilla strips or grain-free tortilla chips
- Diced avocado
- sliced jalapeno
- lime wedges
- diced red onions
- dairy-free sour cream/coconut cream or regular sour cream if not dairy-free
Heat oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the onions, bell peppers and pinch of salt. Sauté for 3-4 minutes, until fragrant and slightly tender.
Add the garlic, green chilies along with all of the seasonings and spices. Cook for an additional 30 seconds. Stir in the jackfruit, zucchini, fire-roasted tomatoes and broth (starting with 3 cups and adding more as needed), and stir until well combined.
- Bring the soup to a boil and then reduce the heat to medium-low to simmer, for about 15-20 minutes, until vegetables are tender. Stir in the cilantro and lime juice. Taste and adjust seasonings to taste, adding more salt, seasonings or lime juice, to taste.
- When ready to serve, ladle into a bowl, garnish with more cilantro, and serve with extra lime wedges, jalapeno, diced avocado, a dollop of dairy-free sour cream, tortilla strips, chopped onions or other toppings of choice.
Sauté the onions in a nonstick pan over medium heat for 2-3 minutes. Add the bell peppers and pinch of salt. Sauté for 3-4 minutes, until fragrant and slightly tender. Add the garlic, green chilies along with all of the seasonings and spices.
Then transfer to a large 5-6 quart slow cooker. Stir in the jackfrui, zucchini, fire-roasted tomatoes and broth (starting with 3 cups and adding more as needed), and stir until well combined.
Cook on LOW for 4 hours or HIGH for 2-3 hours.
Stir in the cilantro and lime juice. Taste and adjust seasonings to taste, adding more salt, seasonings or lime juice, to taste.
When ready to serve, ladle into a bowl, garnish with more cilantro, and serve with extra lime wedges, jalapeno, diced avocado, a dollop of dairy-free sour cream/coconut cream, grain-free tortilla strips, chopped onions or other toppings of choice.
Sauté the onions in the inner pot of the pressure cooker for 2-3 minutes. Add the bell peppers and pinch of salt. Sauté for 3-4 minutes, until fragrant and slightly tender.
Add the garlic, green chilies along with all of the seasonings and spices. Stir in the jackfrui, zucchini, fire-roasted tomatoes and broth (starting with 3 cups and adding more as needed), and stir until well combined.
Place lid on Instant Pot, turn vent to SEALING position, and hit MANUAL or PRESSURE COOK / HIGH for 6 minutes. The Instant Pot will take a few minutes to reach pressure. Allow a 10-minute natural release, then do a gradual quick release to release remaining pressure.
When pin drops, open lid, stir in the cilantro and lime juice. Taste and adjust seasonings to taste, adding more salt, seasonings or lime juice, to taste.
When ready to serve, ladle into a bowl, garnish with more cilantro, and serve with extra lime wedges, jalapeno, diced avocado, a dollop of dairy-free sour cream/coconut cream, grain-free tortilla strips, chopped onions or other toppings of choice.
Recipe Video
- To Store: Store cooled soup in an airtight container in the fridge for up to 4 days.
- To Reheat: Set soup over medium-low heat until warmed. Do not let it boil. Alternatively, reheat individual servings in the microwave, covered, for 15-second bursts until warm.
- To Freeze: Freeze cooled soup in an airtight container, leaving an inch or two of free space to allow for expansion. Within 3 months, thaw it overnight in the fridge, reheat it and enjoy.
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