Vegan Mexican Tortilla Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 2 servings
Calories: 186kcal
Author: Fresh Off the Grid Community
Print Recipe


  • 1 tablespoon grapeseed, coconut, or sunflower oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 pasilla pepper a green bell pepper works here, too, chopped
  • 1 zucchini chopped into ½ inch cubes
  • 1 serrano pepper minced
  • 1 teaspoon cumin
  • ½ - 1 teaspoon chili powder depending on spice preferences
  • 3 cups water or vegetable broth
  • 1 (15 oz) can of diced tomatoes
  • ½ cup of canned or frozen corn optional
  • 1 (15 oz) can of black beans
  • ½ teaspoon oregano
  • Salt and pepper to taste

FOR SERVING (optional)

  • Avocado cubed
  • Tortilla chips
  • Freshly squeezed lime juice
  • Red onion diced
  • Cilantro


  • Add oil to a pot and heat over medium heat. Once hot, add onion and garlic and saute until translucent, about five minutes, stirring frequently.
  • Add the peppers, zucchini, and serrano pepper and saute another 4-5 minutes.
  • Add the cumin and chili powder and stir to coat, continually stirring until fragrant, about 30 seconds. Next, add the water or vegetable broth and tomatoes and bring to a boil.
  • Reduce to a simmer and add the beans and corn, if using. Cover and simmer for 20-30 minutes. The longer it simmers, the more flavorful.
  • Serve with desired toppings (but definitely don’t forget about those tortilla chips!)



Sharp knife + cutting board
Wooden spoon
Minimum 2-liter pot
Bowls + spoons for serving


Calories: 186kcal