Authentic Mexican Tortilla Soup (30-Minute Vegan Recipe)
You won't believe how flavorful this chickenless tortilla soup is! Full of authentic Mexican flavors and ready in 30 minutes. Serve as an appetizer, side dish or main dish with all the garnishes.
Servings: 4 servings
Calories: 926kcal
Equipment
- frying pan
- blender
- large pot
Ingredients
Soup Ingredients
- 8 corn tortillas
- 2 whole dried pasilla peppers
- 1 cup vegetable oil or your favorite for frying
- 1 lb ripe roma tomatoes roughly chopped, it's about 6 small ones
- ½ small white onion roughly chopped
- 1 garlic clove
- 6 cups vegetable broth low sodium if possible
- 1 teaspoon salt adjust to taste
- 3 leaves fresh epazote optional
- 1 Tablespoon olive oil
Garnishes
- 1 large avocado cut into small chunks
- 1 cup vegan cheese cubed or crumbled
- ½ cup vegan crema
- 1 large lime quartered
Instructions
Make Crispy Tortilla Strips & Fried Chile Topping
- Slice tortillas into thin long strips. Stem and deseed the chiles then cut into even-size pieces. Line a plate with paper towels.
- Heat the vegetable oil and once hot carefully add a single layer of the tortilla slices. Fry until crispy and golden brown then remove and put on the paper-line plate to drain off excess oil.
- Fry the pepper pieces for one minute and carefully but quickly remove before they burn. Place on the side of fried tortilla strips.
Blend The Veggies
- Into the cup of a blender add the tomatoes, onion, garlic, half the fried chile pieces, and 1 cup of the vegetable broth.
- Blend until completely smooth. Add more broth if necessary.
Cook The Soup
- Heat the olive oil in a pot and once warm carefully pour in tomato mixture. Simmer for 5 minutes then pour in the remaining vegetable broth, salt and epazote if using.
- Simmer for another 10 minutes. Carefully taste for salt and adjust if needed. Remove the epazote leaves.
How to Serve Tortilla Soup
- Pour some soup into a bowl then add some crispy tortilla strips, add the avocado and cheese, then drizzle with crema, sprinkle with crumbled fried chile pieces and vegan chicharron if using.
- Lastly squeeze some lime juice over the soup and enjoy!
Video
Notes
* PLEASE be aware that the nutritional information are just rough estimates. The actual calories will be much lower and highly depend on the brand of vegan cheese as well as the vegan sour cream you use. *
Nutrition
Serving: 4servings | Calories: 926kcal | Carbohydrates: 55g | Protein: 7g | Fat: 78g | Saturated Fat: 14g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Sodium: 2447mg | Potassium: 656mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1911IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 2mg
