Vegan Tortilla Soup

3.3 (2 reviews)

Vegan Tortilla Soup



  • 1 Tbsp. vegetable oil
  • 1 medium onion, diced
  • 7 cloves garlic, minced
  • 2 chipotle or fresh jalapeño peppers, seeded and chopped
  • 1 pasilla or Anaheim pepper, seeded and chopped
  • 1 (28-oz.) can crushed tomatoes
  • 4 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets)
  • Vegetable oil for frying
  • 12 white corn tortillas, cut into thin strips
  • 2 tsp.  salt, plus extra to sprinkle on the tortillas
  • Juice from one freshly squeezed lime
  • 2 ripe avocados, cut into small chunks
  • 4 Tbsp. nondairy sour cream
  • 1 green onion, chopped
  • 2 sprigs cilantro, chopped


  • Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic and sauté until golden.
  • In a blender, purée the onion, garlic, peppers, and half the can of tomatoes. Transfer the purée, along with the remaining half can of crushed tomatoes and the broth, to a large pot. Bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, for 20 minutes.
  • Meanwhile, heat the oil for frying in a heavy pot over medium-high heat or in a deep-fryer. Add the tortilla strips and fry until golden brown. Transfer the strips to a paper-towel-lined plate and sprinkle with salt.
  • Just before serving, add 2 tsp. salt and the lime juice to the soup and stir. Divide the avocado chunks into four soup bowls, ladle the soup over them, and garnish each with 1 Tbsp. nondairy sour cream, fried tortilla strips, green onions, and cilantro. Serve immediately.

Makes 4 servings

Rated 3.3/5 based on 2 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind