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45-degree shot of a vegetarian tortilla soup in a white bowl with tortilla chips and dairy-free sour cream

Vegan Tortilla Soup

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.

Course Dinner
Cuisine Mexican
Keyword instant pot tortilla soup, mexican veggie soup, vegan tortilla soup, vegetarian tortilla soup, veggie tortilla soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 106 kcal
Author Kelly

Ingredients

  • 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 ButcherUpton 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

Toppings of Choice

  • Diced avocado
  • sliced jalapeno
  • lime wedges
  • diced red onions
  • dairy-free sour cream/coconut cream or regular sour cream if not dairy-free

Instructions

Stovetop Method

  1. 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.

    Diced tomatoes, red bell pepper, onion, garlic and taco seasoning in a large stainless steel pot
  2. 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.
    Diced tomatoes, red bell pepper, onion, garlic, zucchini, vegetable broth and taco seasoning in a large stainless steel pot
  3. 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.
    45-degree shot of a vegetarian tortilla soup in a white bowl with tortilla chips and dairy-free sour cream

Crock Pot Method

  1. 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.

  2. 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.

  3. Cook on LOW for 4 hours or HIGH for 2-3 hours.

  4. Stir in the cilantro and lime juice. Taste and adjust seasonings to taste, adding more salt, seasonings or lime juice, to taste.

  5. 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.

Instant Pot Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

Recipe Notes

  • 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.
Nutrition Facts
Vegan Tortilla Soup
Amount Per Serving (1 serving)
Calories 106 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 4g4%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.