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    Home » Recipes » Soups

    Vegan Tortilla Soup (Instant Pot or Stovetop)

    Published: Sep 9, 2021 · Modified: Dec 28, 2021 by Emily · This post may contain affiliate links.

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    This Vegan Tortilla Soup uses chickpeas to create a super flavorful and warming dish that's filling enough for a meal! Use the Instant Pot to get this on your table in under 30 minutes!

    Close up finished tortilla soup with garnishes in a white bowl.

    Why you'll love this recipe

    • Instant Pot or Stovetop - This recipe is so versatile! Make it quick in the instant pot or let it slowly simmer on the stove! Either way is incredible.
    • Done in less than 30 minutes - Using canned beans and corn makes vegan tortilla soup come together so quickly. Even on the stovetop, this only takes about 30 minutes from start to finish!
    • Crowd Favorite - Everyone loves this recipe! Pair it with some Mexican Street Corn Dip or even a Cowboy Caviar Dip!

    What you need for this recipe

    Ingredients and Substitutions:

    ingredients with labels.
    • Corn Tortillas - What is a vegan tortilla soup without tortillas?? I cute small corn tortillas into long strips for frying. However, you can also buy pre-fried strips or just use tortilla chips!
    • Vegetable Oil - Use this or another neutral oil for frying and sautéing
    • Carrot & White Onion - If needed, a yellow or sweet onion can be used in place of white onion.
    • Jalapeño - Be sure to remove the stem and seeds from the jalapeño. I used ½ of a pepper, but use more if you like it spicier!
    • Corn, Black Beans, Chickpeas - These came straight out of a can for the quickest results! If you would like to cook your own beans and corn, feel free to do so!
    • Vegetable Broth - Regular or low-sodium or use vegetable bouillon mixed with water. If you don't have any broth, heavily salted water will work!
    • Salsa Verde - Mild or spicy.
    • Mild Rotel - I used the fire roasted version, but any variation of rotel will work! Use spicy if you like it hot.
    • Vegan Sour Cream - This can be a bit hard to find so you can always use vegan cream cheese or vegan yogurt in its place. You could also make your own cashew cream and mix it with lemon juice.
    • Garlic Powder, Chili Powder - Chili powder can pack a lot of heat, so be careful in the amount you use.
    • Cilantro, Avocado, Lime - For garnishing! Feel free to add or omit any of these ingredients.

    How to make this recipe in the Instant Pot

    Step 1: Prepare Ingredients

    Begin by peeling and dicing a large carrot, dicing ½ a white onion, and de-seeding and dicing a jalapeño.

    Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well.

    Step 2: Sauté & Pressure Cook

    Turn your Instant Pot on to the Sauté setting and allow it to heat up for about 1 minute.

    Add 2 tablespoons of vegetable oil to coat the bottom of the pot.

    Once pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent

    onion, carrot sautéing in Instant Pot with wooden spoon.

    Once soft, add ½ cup of drained chickpeas, ½ cup of rinsed black beans, and ½ cup of drained corn kernels.

    Add 1 can of rotel.

    Stir to combine. Then, slowly add in vegetable broth.

    • all beans and vegetables in the instant pot.
    • vegetable broth pouring into instant pot.

    Mix in the chili powder and garlic powder, as well as the salsa verde.

    Close the lid and make sure the valve is set to 'sealing.' Pressure cook on HIGH pressure for 1 minute. (It will take a few minutes for the pot to come to pressure.)

    Once the 1 minute timer goes off, press CANCEL and then let the pressure release naturally (meaning don't do anything) for 15 minutes.

    Step 3: Fry the Tortillas

    While the soup is cooking in the Instant Pot, heat up at least ⅔ cup of vegetable oil in a heavy bottomed pot, such as a dutch oven or cast iron.

    If you haven't already, slice street taco sized corn tortillas into long strips.

    Wait for the oil to heat up, then drop the strips into the hot oil and use a fork or spatula to gently move them around so they aren't touching.

    Once lightly golden, immediately remove the strips from the oil using a spatula or a slotted spoon.

    Place the strips on a wire cooling rack with paper towels underneath to absorb oil.

    Immediately sprinkle the hot tortilla strips with salt, garlic powder, and chili powder.

    Step 4: Finishing Touches

    After the natural pressure release, flip the valve to 'venting' to release any remaining pressure, then remove the lid once the floating pin drops.

    Stir the soup and add remaining chickpeas (optional).

    TIP: If the soup is thinner than you would like it to be after removing the lid, press 'sauté' and let it simmer for a few minutes.

    Take 1 tablespoon of the vegan sour cream (or alternative) and mix into the soup until it becomes creamy.

    Ladle the soup into bowls and garnish with more vegan sour cream, cilantro, a squeeze of lime, avocado slices, and more!

    How to make this recipe on the stovetop

    Step 1: Prepare Ingredients

    Begin by peeling and dicing a large carrot, dicing ½ a white onion, and de-seeding and dicing a jalapeño.

    Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well.

    Step 2: Sauté Vegetables

    Add 2 tablespoons of vegetable oil to coat the bottom of a large heavy-bottomed pot.

    Once the pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent.

    Once soft, add ½ cup of drained chickpeas, ½ cup of rinsed black beans, and ½ cup of drained corn kernels.

    Add 1 can of rotel.

    Stir to combine. Then, slowly add in vegetable broth.

    Step 3: Simmer

    Bring the heat up to a simmer.

    Mix in the chili powder and garlic powder, as well as the salsa verde.

    Reduce heat and let simmer for 10-15 minutes.

    cooked tortilla soup in the instant pot.

    Step 4: Fry the Tortilla Strips

    While the soup is simmering, heat up at least ⅔ cup of vegetable oil in a heavy bottomed pot, such as a dutch oven or cast iron.

    If you haven't already, slice street taco sized corn tortillas into long strips.

    Wait for the oil to heat up, then drop the strips into the hot oil and use a fork or spatula to gently move them around so they aren't touching.

    Once lightly golden, immediately remove the strips from the oil using a spatula or a slotted spoon.

    Place the strips on a wire cooling rack with paper towels underneath to absorb oil.

    Immediately sprinkle them with salt, garlic powder, and chili powder, then let them cool.

    Step 5: Finishing Touches

    After the soup has simmered, lower the heat and add the remaining chickpeas to the soup and stir.

    Take 1 tablespoon of the vegan sour cream (or alternative) and mix into the soup until it becomes creamy.

    Ladle the soup into bowls, top with cilantro, avocado, tortilla strips, lime wedge, and vegan sour cream.

    tortilla soup with all garnishes on a white bowl on a white plate.

    Expert Tips and Tricks:

    • Don't want to fry your own tortillas? Just buy some tasty tortilla strips or crumble some tortilla chips!
    • Make this a spicy vegan tortilla soup by simply increasing the amount of jalapeño and chili powder. You can also use a spicy salsa verde.
    • If you want to add some protein to this, I would suggest sautéing some seasoned tofu on the side and then adding it to the top OR adding plant-based chicken strips or rotisserie chicken (shredded) directly to the soup while simmering!

    Recipe FAQs

    What do you eat tortilla soup with?

    Tortilla soup is best served with lots of garnishes like avocado, lime, cilantro, and more! It goes very well with a salad or as an appetizer to some tacos!

    How long does tortilla soup last?

    This vegan tortilla soup will last for up to a week when stored in an air-tight container in the refrigerator.

    Is tortilla soup gluten-free?

    As long as you use corn tortilla, this soup is vegetarian, vegan, AND gluten-free!

    Related Recipes

    • Creamy Vegetable Soup (Vegan)
    • Curry Peanut Noodle Soup
    • Vegan Cream of Mushroom Soup
    • Cucumber Gazpacho with Avocado

    Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!

    Vegan Tortilla Soup

    This Vegan Tortilla Soup uses chickpeas to create a super flavorful and warming dish that's filling enough for a meal! Use the Instant Pot to get this on your table in under 30 minutes!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish, Soup
    Cuisine: American, Mexican
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 People
    Calories: 289kcal
    Author: Emily

    Equipment

    • Instant Pot or Large Pot
    • Dutch oven or Cast Iron
    • Knife
    • Cutting Board
    • Can Opener

    Ingredients

    • 2 Corn tortillas street taco sized
    • ⅔ cup Vegetable oil plus 2 tablespoons
    • 1 large Carrot diced
    • ½ large White onion diced
    • ½ Jalapeño seeds removed and diced
    • ½ cup Corn kernels drained
    • ½ cup Black beans rinsed and drained
    • 1 can Chickpeas 15 oz. can, drained
    • 3 cups Vegetable broth
    • ¼ cup Salsa verde
    • 1 can Mild rotel 10 ounce can
    • 1-2 tablespoon Vegan sour cream
    • 1 teaspoon Garlic powder
    • ¼ teaspoon Chili powder or more
    • 1 Lime for garnish
    • Cilantro for garnish

    Instructions

    Instant Pot Instructions

    • Begin by peeling and dicing a large carrot, dicing ½ a white onion, and de-seeding and dicing a jalapeño. 
    • Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well. 
    • Turn your Instant Pot on to the Sauté setting and allow it to heat up for about 1 minute. 
    • Add 2 tablespoons of vegetable oil to coat the bottom of the pot. 
    • Once pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent
    • Once soft, add ½ cup of drained chickpeas, ½ cup of rinsed black beans, and ½ cup of drained corn kernels. 
    • Add 1 can of rotel.
    • Stir to combine. Then, slowly add in vegetable broth.
    • Mix in the chili powder and garlic powder, as well as the salsa verde.
    • Close the lid and make sure the valve is set to 'sealing.' Pressure cook on HIGH pressure for 1 minute. (It will take a few minutes for the pot to come to pressure.)
    • Once the 1 minute timer goes off, press CANCEL and then let the pressure release naturally (meaning don't do anything) for 15 minutes.
    • After the natural pressure release, flip the valve to 'venting' to release any remaining pressure, then remove the lid once the floating pin drops. 
    • Stir the soup and add remaining chickpeas (optional).
    • TIP: If the soup is thinner than you would like it to be after removing the lid, press 'sauté' and let it simmer for a few minutes. 
    • Take 1 tablespoon of the vegan sour cream (or alternative) and mix into the soup until it becomes creamy.
    • Ladle the soup into bowls and garnish with more vegan sour cream, cilantro, a squeeze of lime, avocado slices, and more!

    Stovetop Instructions

    • Begin by peeling and dicing a large carrot, dicing ½ a white onion, and de-seeding and dicing a jalapeño. 
    • Next, use a can opener to open the corn, chickpeas, and black beans. Drain these each out and rinse well.
    • Add 2 tablespoons of vegetable oil to coat the bottom of a large heavy-bottomed pot. 
    • Once the pot and oil are heated, add diced onion, carrot, and jalapeño and sauté until soft and onions are translucent.
    • Once soft, add ½ cup of drained chickpeas, ½ cup of rinsed black beans, and ½ cup of drained corn kernels. 
    • Add 1 can of rotel.
    • Stir to combine. Then, slowly add in vegetable broth.
    • Bring the heat up to a simmer. 
    • Mix in the chili powder and garlic powder, as well as the salsa verde.
    • Reduce heat and let simmer for 10-15 minutes. 
    • After the soup has simmered, lower the heat and add the remaining chickpeas to the soup and stir. 
    • Take 1 tablespoon of the vegan sour cream (or alternative) and mix into the soup until it becomes creamy.
    • Ladle the soup into bowls, top with cilantro, avocado, tortilla strips, lime wedge, and vegan sour cream. 

    Tortilla Frying Instructions

    • While the soup is cooking, heat up at least ⅔ cup of vegetable oil in a heavy bottomed pot, such as a dutch oven or cast iron. 
    • If you haven't already, slice street taco sized corn tortillas into long strips. 
    • Wait for the oil to heat up, then drop the strips into the hot oil and use a fork or spatula to gently move them around so they aren't touching.
    • Once lightly golden, immediately remove the strips from the oil using a spatula or a slotted spoon. 
    • Place the strips on a wire cooling rack with paper towels underneath to absorb oil.
    • Immediately sprinkle the hot tortilla strips with salt, garlic powder, and chili powder.

    Notes

    • Don't want to fry your own tortillas? Just buy some tasty tortilla strips or crumble some tortilla chips!
    • Make this a spicy tortilla soup by simply increasing the amount of jalapeño and chili powder. You can also use a spicy salsa verde.
    • If you want to add some protein to this, I would suggest sautéing some seasoned tofu on the side and then adding it to the top OR adding plant-based chicken strips or rotisserie chicken (shredded) directly to the soup while simmering!

    Nutrition

    Calories: 289kcal | Carbohydrates: 38.5g | Protein: 8.6g | Fat: 12.5g | Saturated Fat: 1.3g | Polyunsaturated Fat: 5.6g | Monounsaturated Fat: 2.8g | Sodium: 1281.3mg | Potassium: 467.3mg | Fiber: 7g | Sugar: 8.2g
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    Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

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