Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegan Tortilla Soup Recipe
Vegan Tortilla Soup creates authentic Mexican preparations made with only basic ingredients including corn tortillas, tomatoes, and guajillo chile for traditional plant-based experiences. This genuine recipe maintains traditional tortilla soup characteristics while eliminating animal products through careful ingredient selection. The basic ingredients approach honors authentic simplicity.
This is an authentic Mexican tortilla soup made with only a few basic ingredients: corn tortillas, tomatoes, and guajillo chile in a vegetable stock base. Enjoy this basic vegan recipe that is both easy and delicious. Garnish with baked corn tortilla strips.
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients
3 (6 inch) corn tortillas, divided
1 tablespoon avocado oil
1 guajillo chile, seeded and deveined
2 tablespoons olive oil
½ small onion, chopped
1 clove garlic, minced
6 Roma tomatoes, chopped
2 cups vegetable stock
salt to taste
½ avocado, sliced
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.
Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.
Place guajillo chile in a saucepan with water to cover; bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.
Heat olive oil in a skillet over medium heat. Add onion and garlic; saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add tomatoes; cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.
Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.
Nutrition Facts (per serving)
| 402 | Calories |
| 30g | Fat |
| 33g | Carbs |
| 6g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 402 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 4g | 21% |
| Sodium 383mg | 17% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 9g | 31% |
| Total Sugars 7g | |
| Protein 6g | 11% |
| Vitamin C 31mg | 34% |
| Calcium 70mg | 5% |
| Iron 2mg | 8% |
| Potassium 825mg | 18% |
* 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.
