Vegan spicy tortilla soup that can be made in a few simple steps with simple ingredients. It’s so tasty and takes so little effort to bring to your dinner table! Sometimes we just need those simple meals that warm the soul, especially during winter. This spicy tortilla soup is packed with protein from black beans and chickpeas plus has veggies like onion, tomato and jalapeno peppers. Give it a try when you’re in need of a cozy meal!

Vegan Spicy Tortilla Soup Ingredients

Onion & Garlic: The building blocks of pretty much any soup recipe is onion and garlic. They add a base of beautiful flavor to soup and perfectly caramelize in the pot to prepare it for the other ingredients. A sweet yellow onion is best but feel free to substitute for a red onion for a bit of a different flavor.

Jalapeno Peppers: Adding in chopped jalapeno peppers adds extra spice in addition to the cayenne pepper and chipotle peppers. Depending on how spicy you’d like your soup to be, you can choose to deseed the jalapeno as I instruct in the steps below, or you can choose to keep the seeds to make it extra spicy.

Spices: The spices you’ll need for this recipe include cumin, chili powder, oregano, cayenne pepper, salt and pepper. These are some of the spices commonly found in chili recipes, which contributes to the smoky, chili-like flavors of the soup. You can adjust the spices to your liking, including adding extra cayenne pepper for more spice.

Chipotles in Adobo: Chipotles in adobo are a great addition to any spicy recipe and can be sold in a can at pretty much any grocery store. Remove the peppers from the adobo sauce before chopping them into small pieces and adding them to the soup.

Diced & Crushed Tomatoes: I like to use a combination of diced tomatoes and crushed tomatoes for this recipe. The main reason why is because it provides varying textures in the soup and makes for an overall better bite. Also, the crushed tomatoes provide the majority of the liquid of the soup.

Black Beans & Chickpeas: The two types of beans this soup calls for are black beans and chickpeas. Both are the protein source of the recipe and contribute to a chunky texture alongside the tomatoes. You can use other beans as a substitute for either including kidney beans or cannellini beans.

Cilantro: Fresh cilantro is the finishing touch that is mixed into the soup. I love pairing cilantro with spicy recipes because the contrast is so tasty. Be sure to save some extra cilantro to top off each soup both with, alongside any other topping you prefer such as extra jalapeno slices or sour cream.

VEGAN SPICY TORTILLA SOUP

Recipe by Jenn Lueke

5.0 from 2 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 tablespoons avocado or olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
2 jalapeno peppers, deseeded and chopped
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 chipotles in adobo, chopped
15 ounce can diced tomatoes
28 ounce can crushed tomatoes
15 ounce can black beans, drained
15 ounce can chickpeas, drained
1/3 cup fresh cilantro, chopped

Directions

Heat the oil in a large pot over medium-high heat. Once shimmering, add the onion and cook until translucent and softened, about 7 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the jalapeno pepper and cook until softened, about 4 minutes. Add the cumin, chili powder, oregano, cayenne pepper, salt and pepper and give everything a stir. Cook until aromatic, 2 to 3 minutes.
Pour in the chopped chipotles, diced tomatoes, crushed tomatoes, black beans and chickpeas. Stir to combine, cover, and bring to a boil.
Once boiling, remove the lid and reduce the heat to medium. Continue to simmer the soup for 20 minutes.
Remove from the heat and mix in the chopped cilantro. Serve with jalapenos, cilantro, or other toppings of choice.

Notes

Store it: Refrigerate in a sealed container for up to 4 days.
Reheat it: Microwave until warm, about 2 minutes or transfer to a saucepot and warm over medium-low heat for about 10 minutes. As the soup sits, it will thicken. Add water as needed to thin out when reheating.