Incredibly Hearty Vegan Tortilla Soup

Incredibly Hearty Vegan Tortilla Soup

This soup warms you from the inside out. It contains no animal products, so vegans can enjoy it! The tortillas add a surprising thickness as the soup cooks, but feel free to omit them if you like a thin broth. Even though it seems like a lot of ingredients, I made this when my fridge was almost bare to make the most of the ingredients I always keep on-hand. Adjust the spices according to your taste and whatever you have in your cupboard.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. Step 1

    Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.
  2. Step 2

    Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.
  3. Step 3

    Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.
  4. Step 4

    Serve hot and garnish with coarsely crumbled tortilla chips.