VEGAN TORTILLA SOUP

I have no idea why I felt so daunted to prepare Mexican tortilla soup. Probably it was because I felt that a tortilla soup without chicken wasn’t authentic enough. But then I remembered a place we used to eat when I lived in Mexico City, they served vegan tortilla soup.

vegan tortilla soup

They served this super tasty broth in a bowl and then they placed all the toppings on the side. I loved this… and of course, as a kid, I overdid the tortilla chips and the avocado. My soup was always looked like over sauced chilaquiles… lol.

ingredients for soup

So I went and prepared my version of tortilla soup, a vegan tortilla soup. And it turned out so good… YUM! But best of all I prepared it on a pinch and it took me right back to my childhood. The funny thing is that as a kid I didn’t like soups at all… but if they serve me a chickenless tortilla soup I always inhaled it.

ingredients for tortilla soup

The broth is light but really flavorful with a hint of spice and oregano. Then you serve it with a big dollop of Mexican crema, fried or non-fried tortilla chips, cilantro, and sliced avocado. Really it doesn’t get more Mexican than this. So here it is, my version, my plant-based recipe of authentic Mexcian tortilla soup.

vegan tortilla soup

But first, here are some tips, tricks, and other recipes to make this soup AMAZING:

  • You could make this soup with canned tomatoes, but I love the taste and ritual of roasting tomatoes, onion and garlic. My house smells like Mexico when I roast these veggies from scratch.
  • I use ground chile ancho or ground Chile chipotle, this makes making the soup much easier.
  • To serve the vegan tortilla soup I like to make my own Mexican crema (and its vegan…?) and use these tortilla chips (which are delicious and have a very strong mission behind).
  • As for serving this soup for dinner… ?…this would be my complete menu: vegan tortilla soup to start, and then picadillo lentil tacos and a magical salad.
vegan tortilla soup

So here is the recipe for this

vegan tortilla soup

and I hope you like it as much as I do. If you make it, don’t forget to take a picture of it and share it on Instagram or FB. I love to see your creations!! Or… you could save it for later on Pinterest.

5 from 1 vote

Vegan Tortilla Soup

This is my version of Mexican tortilla soup, and it is so similar to the classic Mexican tortilla soup recipe. It is so authentic and delicious that you’re going to forget you’re eating something super healthy and good for you. This soup is full of all the classic Mexican flavors, but it happens to be vegan.
10 mins
15 mins
4 people
Calories: 112kcal

Ingredients

  • 4 tomatoes
  • ½ onion medium size
  • 3 cloves of garlic unpeeled
  • 3 cups of water
  • 1 or ½ teaspoon of chipotle chili powder or ancho chili powder
  • ¼ teaspoon of dried Mexican oregano
  • 1 teaspoon of sea salt

To serve

Instructions

  • Put the tomato, onion, and garlic in the pot that you are going to use over high heat to roast. If you prefer you can put ½ teaspoon of vegetable oil. When everything is well roasted, peel the garlic and put into a blender jar with the onion and tomato.
  • Add the chipotle chile or ancho chili powder, salt and blend until smooth with three cups of water.
  • Return to the pot where you roasted the vegetables and add the oregano. Leave on medium heat for ten minutes or until simmering. Test and adjust seasoning necessary.
  • Serve with corn strips, diced avocado, vegan Mexican crema, sprigs of cilantro and sliced ​​guajillo chile or pasilla chile.

Nutrition

Calories: 112kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 602mg | Potassium: 564mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 23.6mg | Calcium: 31mg | Iron: 0.6mg
Course: Soup
Cuisine: Mexican vegan food
Keyword: chickenless tortilla soup, vegan tortilla soup
Author: Piloncillo&Vainilla

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Silvia Martinez
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5 stars
So delish and so easy to make!