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Many traditional Mexican dishes are easy to adapt to a fully plant-based diet. This tortilla soup is a great example. Whenever I cook it, the whole house fills with a delightful aroma, a hint of the robust and delicious flavor that is on the way.

From The Forks Over Knives Plan

Two bowls of vegan tortilla soup topped with avocado and crunchy tortilla strips, shown on a red table with garnishes between them

By Darshana Thacker Wendel,

Ingredients

  • 6 corn tortillas
  • 6 large tomatoes, halved
  • 2 red bell peppers, halved
  • 8 ounces mushrooms, roughly chopped (about 2 cups)
  • ½ yellow onion, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 teaspoons ground cumin
  • 2 dried chipotle chiles
  • 5 to 7 sprigs fresh cilantro
  • 2 teaspoons smoked paprika
  • ½ teaspoon chili powder
  • Sea salt
  • 2 cups fresh or frozen corn
  • 2 cups fresh or frozen green peas
  • ½ cup thinly sliced green onions white and light green parts, for serving
  • ½ cup chopped fresh cilantro, for serving
  • 1 avocado, diced, for serving
  • ½ cup chopped tomatoes, for serving (optional)
  • ½ Meyer or other lemon, for serving

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut the tortillas into ¼-inch strips and spread on the baking sheet. Bake until crispy, 20 to 25 minutes. Set aside.
  3. Meanwhile, place the tomatoes, bell peppers, mushrooms, onion, garlic, cumin powder, chipotle chiles, cilantro sprigs, and 1 cup water in a large soup pot or Dutch oven. Bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 30 minutes.
  4. Remove and discard the chiles and cilantro sprigs. Transfer the soup to a blender or food processor. Blend until smooth. Pour the mixture back into the pan. Add the smoked paprika, chili powder, salt to taste, and 2 cups water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the soup thickens, about 10 minutes.
  5. Add the corn and peas and cook until tender but still crisp, about 5 minutes.
  6. To serve, garnish each serving of soup with green onions, cilantro, avocado, tomatoes, if using, and the reserved corn strips. Squeeze some lemon juice on top.
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6 Comments

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(5 from 2 votes)
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Sheffield Melissa11 months ago
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This soup is so delicious. I’ll be making it again tomorrow.

K Diddy1 year ago
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I’m going to try using nopales/cactus.

Lee1 year ago
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What can you replace the 2 c of peas for the recipe?

Sue Strickland1 year ago
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I’m going to try black beans. They are in another tortilla soup recipe I have used.

Sherri1 year ago
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I had the same thought, don’t like peas in soup. Maybe edmame?

Brooke Bennett1 year ago
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So satisfying!

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Two bowls of vegan tortilla soup topped with avocado and crunchy tortilla strips, shown on a red table with garnishes between them

Tortilla Soup

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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