1-Pot Vegan Tortilla Soup: Easy, Flavorful Plant-Based Comfort
A smoky, veggie-packed bowl that brings Mexican-inspired comfort to any weeknight.
1-Pot Vegan Tortilla Soup
A warming vegan tortilla soup is the perfect answer when you crave Mexican flavors and cozy comfort, all made simply in one pot. This easy recipe transforms humble ingredients—like jackfruit, aromatic veggies, and zesty chilies—into a brothy, deeply flavorful masterpiece. Ready in about thirty minutes and requiring only ten main ingredients, this soup satisfies as both an impressive side and a hearty plant-based main.
Why You’ll Love This Soup
- Minimal prep: Only 10 main ingredients and one pot needed.
- Bold flavor: Smoky chipotle, garlic, and bright lime deliver big taste.
- Hearty and healthy: Jackfruit stands in for chicken, keeping the soup plant-based and filling.
- Versatile: Serve as a weeknight main, a dinner party appetizer, or as a side for Mexican-inspired feasts.
- Customizable toppings: Load up with tortilla strips, avocado, lime, and cilantro for extra texture and freshness.
What is Vegan Tortilla Soup?
Tortilla soup (or sopa azteca) hails from Mexico and is traditionally made with chicken, roasted tomato, onion, chilies, and, of course, crispy tortilla strips. This vegan version cleverly uses jackfruit to mimic shredded meat and swaps in vegetable broth for the classic base. The result: a fully plant-based soup that’s still smoky, savory, zesty, and deeply satisfying.
Ingredients Overview
| Ingredient | Description/Role |
|---|---|
| Onion & Garlic | Base layer for sweetness and savoriness |
| Jackfruit (young, canned) | Mimics shredded chicken, provides texture |
| Chipotle Peppers in Adobo | Adds smoky, spicy depth |
| Vegetable Broth | Flavorful liquid base for the soup |
| Spices (cumin, chili powder) | Classic Mexican warmth and aroma |
| Lime Juice | Bright finishing acidity |
| Corn Tortillas or Chips | Crunchy topping or rustic thickener |
| Optional: Avocado, Cilantro | Fresh and creamy garnishes |
Note: For best texture, opt for canned young jackfruit in brine, not syrup.
How to Make Vegan Tortilla Soup
- Sauté aromatics: Heat oil in a large pot. Add chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in minced garlic and lightly sauté until fragrant.
- Prepare jackfruit: Drain and rinse jackfruit, then shred into pieces using hands or forks. Add to the pot and sauté until lightly browned (4-6 minutes), enhancing its texture and flavor.
- Add flavor elements: Stir in chopped chipotle peppers, cumin, chili powder, and a pinch of salt. Sauté briefly to bloom the spices.
- Simmer: Pour in the vegetable broth, bring to a light boil, then reduce heat and let soup simmer 15-20 minutes so flavors meld and broth slightly reduces.
- Toast tortilla strips (if using): Slice corn tortillas into strips and lightly toast in a dry skillet or bake until crisp and golden.
- Finish: Stir in fresh lime juice. Taste and adjust seasoning as needed (more lime, salt, or spices).
- Serve: Ladle soup into bowls and garnish generously with toasted tortilla strips, avocado, cilantro, and extra lime wedges if desired.
Tips for the Best Vegan Tortilla Soup
- Jackfruit prep: For best texture, shred young jackfruit well and sauté until it takes on color. Remove any seeds or tough cores.
- Spice control: Start with one chipotle pepper and taste before adding more; these can be quite smoky and spicy.
- Toppings: Get creative with toppings—radish, vegan sour cream, and pickled onions are all tasty additions.
- Tortilla choice: Make your own chips from corn tortillas or use high-quality store-bought for convenience.
What others are reading
Serving Suggestions
- Great as a main dish with crusty bread or as a standout appetizer before a Mexican-inspired feast.
- Pair with sides like vegan black bean soup, simple guacamole, or a tangy tomato salsa for a complete meal.
- This soup is hearty enough for weeknight dinners and impressive enough for gatherings.
Customizations & Variations
- Beans: Add black beans or pinto beans for extra protein and creaminess.
- Veggies: Toss in corn, zucchini, or bell peppers for a heartier, more nutritious soup.
- Mild spice: For a less spicy version, reduce or omit chipotle and use mild chili powder instead.
- Smokier: Boost with smoked paprika or an extra chipotle if you love smoky flavors.
- Gluten-free: Naturally gluten-free if you use corn tortillas and gluten-free broth.
Storage & Meal Prep
- Refrigerate: Cool soup and store in airtight containers for up to 4 days.
- Freeze: Freeze for up to 1 month. Allow to thaw overnight in the fridge and reheat gently.
- Reheat: Warm soup on the stovetop, adding a splash of broth to loosen if needed. Tortilla strips are best added just before serving.
Nutrition Snapshot
This vegan tortilla soup is low in fat, cholesterol-free, and rich in fiber, vitamin C, and potassium (especially if you load up on veggies and serve with avocado). Jackfruit delivers texture and a meaty feel without saturated fat, while the veggie broth keeps it light yet full-flavored.
Pair with Other Minimalist Baker Favorites
- Easy 1-Pot Black Bean Soup
- 1-Pot Vegan Minestrone (Gluten-Free)
- Curried Potato & Lentil Soup (1 Pot!)
- Mexican-inspired sides like salsa, guacamole, or simple roasted corn
Why Jackfruit?
Jackfruit is a tropical fruit prized for its shreddable, meat-like texture—making it a plant-based go-to for vegan versions of pulled pork, carnitas, or shredded chicken. When simmered in broth and spices, it takes on savory flavors and delivers a satisfying bite, all without animal products or cholesterol.
Frequently Asked Questions (FAQs)
Q: Can I use another protein instead of jackfruit?
A: Yes! Shredded hearts of palm, pulled mushrooms, or simply extra beans are great substitutes for jackfruit if preferred.
Q: Is this soup freezer-friendly?
A: Absolutely. Let the soup cool fully, portion into airtight containers, and freeze for up to one month. Add tortilla strips and fresh toppings after reheating for best results.
Q: What’s the easiest way to toast tortilla strips?
A: Cut corn tortillas into thin strips. Toast in a dry skillet, or drizzle lightly with oil and bake at 350°F (175°C) for 8–10 minutes until golden and crisp.
Q: Can I make this oil-free?
A: Yes, sauté onions and garlic in a splash of broth instead of oil. The flavor will still be delicious!
Q: How spicy is this soup?
A: The soup gets most of its heat from chipotle peppers in adobo. For a milder version, use less chipotle or substitute with mild chili powder.
Share Your Creations!
If you try this 1-pot vegan tortilla soup, let us know! Leave a comment below, rate the recipe, or tag your photos #minimalistbaker on Instagram. We love seeing your colorful, creative variations—cheers, friends!
Explore More Mexican-Inspired Vegan Recipes
- Spicy Red Salsa
- Classic Vegan Guacamole
- Vegan Enchiladas
- Street-Style Corn Salad
- Quick Pickled Onions
References
- https://minimalistbaker.com/1-pot-vegan-tortilla-soup/
- https://www.youtube.com/watch?v=RHLpl_JXfZc
- https://minimalistbaker.com/easy-chicken-tortilla-soup-instant-pot-friendly/
- https://www.tiktok.com/@minimalistbaker/video/6989243076292218118
- https://minimalistbaker.com/delicious-mexican-inspired-recipes/
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