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Vegan tortilla soup topped with crispy tortilla strips, jalapeño, cream, avocado and lime

Best Vegan Tortilla Soup with Crispy Tortilla Strips

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  • Author: Elaine Gordon
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Diet: Vegan


This comforting vegan tortilla soup is packed with flavor using simple ingredients. Top with crispy tortilla strips and customize with your favorite toppings such as vegan sour cream and fresh avocado for a delicious and satisfying dish that the whole family can enjoy! 



The Soup:

  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 tbsp fine salt
  • 6 large cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1.5 tsp oregano
  • 2 tsp paprika
  • 1/4 tsp cayenne
  • 1 tsp garlic powder
  • 1 red bell pepper, stem removed, seeded and diced
  • 1 yellow bell pepper
  • 2 medium carrots, peeled and diced
  • 1 jalapeño, stem removed, seeded and finely diced
  • 1 tbsp maple syrup
  • 1, 14 oz. can diced tomatoes
  • 2 cans low-sodium black beans, drained and rinsed
  • 6 cups water
  • 1 batch vegan heavy cream (raw cashews, water, salt)

The Tortilla Strips:

  • 8 small tortillas
  • 2 tbsp avocado oil
  • 1 tbsp salt

The Garnishes:

  • fresh cilantro
  • vegan sour cream
  • lime wedges
  • avocado slices
  • raw diced red onions
  • jalapeño slices
  • green onions


  1. Make the tortilla strips. Brush both sides of the tortillas generously with avocado oil and sprinkle with salt. Stack the tortillas and use a pizza slicer to slice into 1/4-inch strips (and then slice in the other direction to make them 2-3 inches long). Air fry at 400 degrees F for 5 minutes, toss with tongs and then air fry again for another 2-3 minutes. They should look golden brown and crispy! Sprinkle with extra salt just as they come out of the air fryer and set aside.
  2. Sauté the onions. Add olive oil, onions and salt to a 5.5 quart dutch oven or large pot and cook for 5-10 minutes over low to medium heat. If you have time to sauté them for longer you can start to caramelize the onions slightly to further bring out their natural sweetness, which will enhance the flavor of the soup.
  3. Sauté the garlic and spices. Add the minced garlic, chili powder, cumin, oregano, paprika, garlic powder and cayenne to the pot and sauté for another 2 minutes.
  4. Add the jalapeño, bell peppers, carrots, diced tomatoes, black beans, maple syrup and water. Bring to a rolling boil, then cover and simmer for 10 minutes until the carrots are tender.
  5. Add the vegan heavy cream. Stir well to incorporate.
  6. Serve immediately. Ladle into bowls and serve hot. Garnish with vegan sour cream, tortilla strips, cilantro, lime wedges, creamy avocado, diced red onion, sliced jalapeño and green onions.


Store leftover soup in an airtight container in the refrigerator for 4-5 days. It will thicken a bit as it sits so feel free to thin it out the next day with a little water before reheating. Reheat in the microwave or on the stovetop.

To freeze, allow the soup to cool to room temperature first. Freeze for up to 3 months. To serve, let the soup thaw out in the refrigerator overnight before reheating.

  • Prep Time: 15
  • Cook Time: 30
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican