Last Updated on December 17, 2024 by Christin Gillespie

A healthy Vegan Tortilla Soup recipe with a twist. Featuring shredded jackfruit, protein-rich black beans, fresh vegetables, and tons of Tex-Mex spice. Top it off with some tortilla chips, sliced avocado, and fresh cilantro, for the tastiest 30 minute meal that will be loved by all!

If you’re a fan of tortilla soup, you’re at the right place, because this healthy Vegan Tortilla Soup recipe checks all the boxes when it comes to preparation & satisfaction. 

While this tortilla soup is slightly different from the rest, because it contains absolutely no chicken. However, not to worry, because we’ll be including shredded jackfruit in its place. And to answer your question, no, it doesn’t taste like chicken at all, but the end result is super delicious.

This vegan soup recipe definitely delivers on flavor, while also being easy to make. It’s on the table in less than 30 minutes and just requires one pot. Bonus, is that you can enjoy this recipe all year long!

Before I let you get cooking, please don’t forget the toppings – they’re essential in my opinion. I personally love a couple of Siete tortilla chips, sliced avocado, and fresh cilantro. However, garnish with whatever toppings your heart delights. You really can’t go wrong!

Why You’ll Love This Healthy Vegan Tortilla Soup Recipe

• Quick & Easy: This healthy tortilla soup recipe comes together in 30 minutes & requires one-pot.
• Classic Made Vegan: Even though this recipe doesn’t include any meat, it still contains that beloved tortilla soup spice .
• Completely Customizable: With this recipe, you have the flexibility to add in your favorites! Such as the colors of bell peppers, onions, and beans.
• Great for Meal Prep: This recipe stores well in the fridge, making it a perfect recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Yellow Onion: Truly a staple to any dish. You can use whatever you’ve got though!
• Organic Green Bell Pepper: You can use red, orange, or yellow, if you don’t have green on hand. 
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Spices: Chili powder, ground cumin, smoked paprika, dried oregano, sea salt, and black pepper, are the spices used to season this soup. 
• Organic Jackfruit: You want to look for organic young green jackfruit in brine. 
• Organic Beans: The beans are the staple for this healthy tortilla soup recipe and they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic red kidney beans or organic kidney beans.
• Organic Fire-Roasted Diced Tomatoes + Organic Tomato Paste: The diced tomatoes, along with the tomato paste, adds texture and extra juiciness. I highly recommend using fire-roasted tomatoes for the added smoky flavor, but you can use any diced tomatoes that you have on hand.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Avocado Oil: Avocado oil is my go-to cooking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures. If you don’t have avocado oil, just add a splash of filtered water or vegetable broth while cooking the vegetables.
• Organic Toppings: To complete the soup, I love topping it off with sliced avocado, a couple of Siete tortilla chips, and fresh cilantro. 

How To Make

1. Jackfruit. Rinse and drain jackfruit. Using a fork, pull the jackfruit into shredded pieces, so it has a stringy texture. Set aside.
2. Sauté. In a large pot, heat the avocado oil on medium-high heat. Add the chopped onion and minced garlic and let cook for 3 minutes. Add the diced bell pepper and jackfruit. Cook for another 3 minutes. 
3. Stir in the Spices. Add in the spices and cook for 1 minute, or until fragrant. If the pot is drying out, add a splash of filtered water, as needed.
4. Add Remaining Ingredients. Add the beans, canned tomatoes, and low-sodium vegetable broth. Bring to a light boil, string everything together. 
5. Cook. Reduce the heat to medium-low and let cook for 15 minutes uncovered, stirring every so often.
6. Serve. Ladle into bowls. Top with Siete tortilla chips, chilled avocado, and fresh cilantro, if desired. Enjoy!

Tips for Making this Vegan Tortilla Soup Perfectly

• Organic Beans: Black beans, red kidney beans, or pinto beans, pair deliciously with this vegan soup recipe.
• Organic Vegetables: Use your favorite type of onion – red, yellow, or white & incorporate your preferred bell pepper – red, green, orange, and/or yellow.
• Organic Spices: Wanting to crank up the heat to your soup? Add some extra organic cayenne pepper or organic chipotle pepper. Use with caution, because it’s spicy! And if you’re feeling adventurous, swap the green bell pepper with fresh organic jalapenos.
• Organic Toppings: Don’t forget them! Top with your favorites. I love Siete tortilla chips, chilled avocado,  and fresh cilantro!

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the soup cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer soup to an air-tight glass container in the refrigerator for up to 4 days. 

Reheating. To reheat, simply transfer the soup to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

More Vegan Tex-Mex Recipes You’ll Love

• Vegan Burrito Bowls with Shredded Mexican Jackfruit
• Chipotle-Inspired Vegan Burrito Bowl
• Vegan Stuffed Pepper Casserole
• Vegan Sweet Potato Nachos
• Cauliflower Rice Burrito Bowls

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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