Vegan Tortilla Soup Fiesta

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Get your fiesta on with this party in your mouth vegan tortilla soup! Everything healthy and flavor that tastes like a parade!

This recipe for vegan tortilla soup is a little labor intensive, but think of it as a labor of love. It will be well worth the effort. Aside from being incredibly savory and nutritious, tortilla soup is great for a cold, blustery winter day when the soups is served hot but is just as good during the summer if served cooled!

Thanks to the variety of vegetables, one bowl of this soup will supply you with immense health benefits: boosts immune system (vitamin C and antioxidants), improves heart heath (good fats), lowers cholesterol, improves liver function and detoxification, improves digestion (fiber and electrolytes), helps fight inflammation and oxidative stress(vitamin C), helps balance thyroid and adrenal function (polyphenols), maintains eye health (vitamin c, manganese, beta carotene), and increases energy levels and metabolism (b vitamins). Let’s get started!

Vegan Tortilla Soup Fiesta


  • 4 cups cooked pinto beans
  • 4 tortillas
  • 12 cups water
  • 2 tablespoons olive oil
  • 1 onion
  • 6 cloves of garlic
  • 1 poblano pepper
  • 1 red pepper
  • 2 summer squash
  • 1 zucchini
  • 2 cups broccoli (or cauliflower)
  • 4 stalks of celery
  • 4 medium sized carrots
  • 4 green onions
  • 1 bunch cilantro
  • ½ cup red salsa
  • ½ cup pasta sauce
  • 1 teaspoon chipotle
  • 1 teaspoon cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 1 avocado

For the Vegan Cashew Sour Cream

  • 1 ¼ cup raw cashews
  • ¾ cup boiling water (to soak cashews)
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon sea salt
  • 1 tablespoon savory yeast 
Total Time

Prep Time

25 min


1. Soak 1 ¼ cups cashews for vegan sour cream in 3/4 cup boiling water (skip this if using substitute)

2. Pour 8 cups of water in a large soup pot, turn on medium heat.

3. Chop carrots & celery then add to soup pot.

4. Chop summer squash, zucchini, and broccoli - set aside.

5. Chop peppers, onion, and garlic. Add to frying pan with 2 tablespoon oil. Cook on medium heat, stirring frequently, for 5 minutes.

6. Add squash, zucchini, and broccoli to soup pot.

7. Chop cilantro and green onion

8. Add 4 more cups of water, pinto beans, salsa, pasta sauce, spices to soup pot and simmer on low.

9. Create vegan cashew sour cream (or use vegan sour cream sub):

Pour out ½ the cashew water then add cashews, salt, savory yeast, lemon and apple cider vinegar to food processor and blend until smooth. Set aside 1/2 of this mixture in the fridge.

10. To the soup pot add ½ the vegan sour cream mixture, the onion, pepper, garlic. Stir fry the cilantro and green onion. Stir well.

8. Turn off heat and let soup sit for 5 minutes.

9. Cut tortillas into strips and pan fry in a tiny amount of oil until golden brown.

10. Serve soup into bowls with tortilla slices, avocado pieces, and a dollop of the cold vegan cashew sour cream.

11. Enjoy Immensely.

Vegan Tortilla Soup Fiesta

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. Sunwarrior’s awesome expert writers do not replace doctors and don’t always cite studies, so do your research, as is wise. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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