Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

Download the app

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


  • 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


  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.

Comments (6)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Sheffield Melissa1 year ago
Do you want to report this comment as inappropriate?

This soup is so delicious. I’ll be making it again tomorrow.

K Diddy2 years ago
Do you want to report this comment as inappropriate?

I’m going to try using nopales/cactus.

Lee2 years ago
Do you want to report this comment as inappropriate?

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

Sue Strickland2 years ago
Do you want to report this comment as inappropriate?

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

Sherri2 years ago
Do you want to report this comment as inappropriate?

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

Brooke Bennett2 years ago
Do you want to report this comment as inappropriate?

So satisfying!

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

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

Tortilla Soup

Headshot of Darshana Thacker
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 and follow her on Instagram for more.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap