Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Incredibly Hearty Vegan Tortilla Soup
Incredibly Hearty Vegan Tortilla Soup warms from the inside out while containing no animal products, ensuring vegans can enjoy authentic Mexican soup experiences. This plant-based recipe proves that vegan preparations can be completely satisfying while maintaining traditional tortilla soup characteristics. The hearty nature provides substantial nutrition without animal products.
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.
Prep Time:
20 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 50 mins
Servings:
12
Yield:
12 servings
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Ingredients
1 cup uncooked brown rice
2 tablespoons vegetable oil, divided
2 tablespoons ground cumin, divided
2 tablespoons paprika, divided
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper, or to taste
2 cups water
2 medium yellow onions, diced
2 stalks celery, diced
1 large green bell pepper, diced
2 teaspoons minced garlic
1 pound frozen corn
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (15 ounce) cans fire-roasted diced tomatoes with juice
2 tablespoons ground coriander
salt and freshly ground black pepper to taste
5 cups vegetable broth
7 (6 inch) corn tortillas, cut into strips
1 small lime, zested and juiced
coarsely crumbled tortilla chips (optional)
Directions
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.
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.
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.
Serve hot and garnish with coarsely crumbled tortilla chips.
Nutrition Facts (per serving)
| 286 | Calories |
| 5g | Fat |
| 53g | Carbs |
| 10g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 286 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Sodium 782mg | 34% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 11g | 40% |
| Total Sugars 6g | |
| Protein 10g | 21% |
| Vitamin C 19mg | 21% |
| Calcium 95mg | 7% |
| Iron 4mg | 19% |
| Potassium 450mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
