Vegan Chickpea Tortilla Soup
This vegan chickpea tortilla soup is simple to make but full of flavor! All you need are a few pantry staples and you’ll have dinner ready in minutes!
How to Make Chickpea Tortilla Soup
Saute the onion and bell pepper until softened. Add the garlic and cumin and continue to cook for 1 minute. Add the broth, tomatoes, chickpeas, and corn and simmer for 15 minutes. It’s that simple!
The Best Chickpea Tortilla Soup Toppings
I love adding tons of toppings to this soup! Here are some of my favorites:
- Tortilla strips (these are a must!)
- Avocado
- Cilantro
- Cheese (I like Violife for a vegan option)
- Sour cream or yogurt (Tofutti makes great vegan sour cream!)
You can even make your own tortilla strips for the toppings!
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Vegan Chickpea Tortilla Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 3 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This vegan chickpea tortilla soup is packed with flavor and deliciously spicy!
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1/2 jalapeno pepper, seeded* and diced (Optional)
- 4 cups vegetable broth
- 1 28oz can of fire-roasted diced tomatoes
- 1 15oz can chickpeas, drained and rinsed
- 1/2 teaspoon cumin
- 1 1/2 cups frozen corn
- 1/4 cup of fresh cilantro
- 1/2 avocado
- Salt to taste
- 1 cup tortilla strips (See below to make your own tortilla strips)
Instructions
- Heat the olive oil in a large skillet for 30 seconds
- Add the diced onion, bell pepper, and jalapeno and cook over medium heat for 4 minutes or until softened.
- Add the garlic and continue to cook for 1 minute until fragrant.
- Add the vegetable broth, tomatoes, chickpeas, corn, and cumin.
- Bring to a boil and then let simmer for about 15 minutes.
- When you’re ready to serve, top with fresh cilantro, corn, avocado, and crushed tortilla chips.
Notes
Note: If you do use a jalapeno (or habanero pepper) wear gloves while you’re cutting it up! Wash your hands immediately after and be careful not to touch your eyes. The first time I cut a jalapeno, I seeded it with my bare hands and my fingers were burning the rest of the night!
Keywords: Vegan Tortilla Soup
Easy Homemade Tortilla Strips
- Preheat the oven to 350 degrees.
- Just slice two corn tortillas into strips with a pizza cutter or sharp knife.
- Spread the tortilla pieces in a single layer on baking sheet and spray or drizzle with olive oil.
- Bake for 2-3 minutes at 350 degrees until they begin to brown!
We made a batch the last time we made this soup and they were delicious.
The first time I made this, I added an extra habanero pepper to ours, and it was super spicy! If you’re not a huge fan of spice, leave it out. I think we were both sweating by the end of this dinner. Still, it was good, and an easy dinner to make with only one pot to clean!
Looking for a cheesy option? Try this cheesy tortilla soup!
What’s your favorite kind of soup?
This post was originally published in July 2013, updated October 2017.
This looks so tasty! I have got to try it this weekend! YUM
Yummy! This sounds like a perfect weeknight soup…especially when there also happens to be an almost finished bag of tortilla chips hanging around!
This looks fantastic! Just pinned it to try sometime 🙂
That looks so yummy!! I’d make it sans chickpeas as my digestion doesn’t do well on legumes but loving it!!!
My favorite kind of soup is “throw as many vegetables in to a pot as possible’ soup. Does that count?
Tortilla soup is DEFINITELY up there, and I love this variation. It is so hard to find that Mexican-flavored deliciousness without chicken. I also love your trick for ‘grilling’ corn. Did you cook the tortillas directly into the soup? Apparently that is what makes it truly ‘authentic’ but I always thought that was a waste of good bottom-of-the-bag chiplets. 😉
Ohhh! Girl, this looks fantastic! Love the vegetarian twist! And good note to have on the jalapenos…ugh, I swear ONE DAY I’ll learn my lesson! The last time I used them in a recipe, I washed my hands like twenty times and they were STILL burning…AND I touched my face sometime in between! Oy!
Hmm, favorite soup? That’s a hard one! I guess it depends on the mood I’m in…I like chili and other chunky stews and nothing beats a good tomato soup and grilled cheese! 😀
omg I looooove soups!! I could eat soups and bread all winter long 🙂 If I HAD to choose a favorite it would either be broccoli cheese or chicken tortilla
I’ve always wanted to try tortilla soup but haven’t had it for the exact reasons you mentioned – no vegetarian option! This look perfect 🙂
And I love how you mentioned less clean up. Clean up is the worst part about cooking in my opinion!
I’m a big fan of putting tortilla chips in soups too! And I have definitely chopped habaneros and had burning fingers before. I like to think I’m tougher than I am! This looks delicious!
This soup looks tasty! I love soup but never think about making it in the summer.
And totally agree about wearing clothes when cutting hot peppers. Once time I completely forgot and the peppers were so hot they literally blistered my skin and stung for days. It was bad.