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    Home » Soups » Spicy Vegan Tortilla Soup

    Spicy Vegan Tortilla Soup

    Published: Jan 27, 2018 · Modified: Jun 6, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    It's a cold rainy day outside today, and I'm totally craving this spicy vegan tortilla soup. This is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle. It is then garnished with fried or baked tortilla strips, baked tofu, crispy chile pasilla, and avocado.

    Spicy vegan tortilla soup in a small blue bowl.

    Tortilla soup is also known as sopa azteca, the soup is representative of central Mexico but can be found all over the country. It varies from state to state and household to household. Usually it consists of a tomato based  broth, a dried chile, and epazote. Fried tortillas are added to the broth then you pile the toppings on. Some other less traditional toppings are roasted poblano pepper, onion, and cilantro.

    This is my Tia Laura's recipe, and even though it is not necessarily the traditional one, it's really good. I kept the recipe just as she showed me how to prepare it. She has a wonderful ease around the stove, and her callused hands show that she knows how to hold a knife, and does so often. She's just one of those people with the "gift". You know what I'm talking about right? She puts on that apron and forgets about the world, cutting, chopping, stirring, and tasting; she doesn't even have to look at a recipe or resort to google. She makes it seem so effortless and fun. Which is the way home cooking should be.

    Spicy vegan tortilla soup in a small blue bowl, topped with tortilla strips.

    Her love of food and cooking started in her mother's kitchen, at the age of 5, while watching her bake polvorones (Mexican wedding cookies). It made her so sad that she couldn't keep all the cookies to herself, that she asked her Mamá if she would show her how to make them, and she did. Now that my grandma no longer with us, my Tia has taken the unofficial title of family cook. I hope she doesn't get mad at me for veganizing it! 

    The Recipe: Spicy Vegan Tortilla Soup

    • If you can't find fresh epazote use dried, or you can also use cilantro.
    • If you would like your soup to be spicy, add 2 chipotle chiles instead of one.
    • The tortillas and the chile pasilla are traditionally fried.
    • You want to add the tortillas to the soup right before eating.
    • Zucchini would be a great addition to this soup.
    • Enjoy!!
    A lime wedge being squeezed over a small bowl of spicy vegan tortilla soup.
    This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.
    Save Recipe Go to Recipe Box
    5 from 5 votes

    Spicy Vegan Tortilla Soup

    This spicy vegan tortilla soup, is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle, then garnished with fried or baked tortilla strips, baked tofu, crispy chile ancho, and avocado.
    Pin Recipe Print Recipe
    Total Time40 mins
    Course: Soup
    Cuisine: Mexican
    Diet: Vegan
    Servings: 4 Servings
    Calories: 300kcal
    Author: Dora S.

    Ingredients

    • 8 Corn tortillas cut into ½ in. strips
    • (12 oz.) or 1 block Extra firm tofu, pressed, cut into ½ inch cubes
    • 3 Roma tomatoes, large
    • ¼ White Onion, rough chopped
    • 1-2 Chile chipotle peppers in adobo
    • 1 Dried Chile morita, toasted
    • 8 ½ cups Vegetable stock
    • 1 cup Diced tomates, canned, fire roasted
    • 2 Garlic cloves, peeled
    • 1 sprig Epazote fresh

    Garnish:

    • 2 Avocadoes, cut in half, pitted, diced
    • 3 Dried chile pasilla
    • Almond crema
    • 1 Lime, cut into quarters
    Prevent your screen from going dark

    Instructions

    • Pre-heat oven to 350°F.
    • Place the tofu and tortilla strips on a sheet tray lined with parchment paper. Bake for approximately 20 min. or until the tortillas are crispy and the tofu is slightly browned. Remove from oven and set aside.
    • In the meantime, bring water to a boil in a small pot and add whole tomatoes. Reduce heat and gently simmer for 3-4 min., or until tomatoes are soft and the skin begin to fall off them. Set tomatoes aside.
    • In a blender, add the cooked tomatoes, onion, chile morita, chipotle chiles, 2 ½ cups of HOT vegetable stock, diced tomatoes, and garlic and puree until smooth.
    • Heat a large pot to medium heat and add the tomato-chile puree to it. Let it simmer for 1-2 minutes, until it slightly thickens and changes color. Add the rest of the vegetable stock, epazote spring, and baked tofu to the pot and bring to a simmer. Let simmer for 15 min. and season to taste.

    Garnishes:

    • Toast the pasilla chile on a comal or saute pan set to medium heat, until crispy but not burnt. Cut into strips
    • Remove epazote sprig from pot, and serve soup in bowls.
    • Serve soup with assorted garnishes (baked tortilla strips, avocado, almond crema, toasted chile pasilla, and limes).

    Video

    Notes

    You can fry the tortilla strips for a crispier outcome, and traditionally the chile pasilla for the garnish is also fried in oil.  If you can't find fresh epazote use dried, or you can also use cilantro. If you would like your soup to be spicy, add 2 chipotle chiles instead of one. 

    Nutrition

    Serving: 1bowl | Calories: 300kcal | Carbohydrates: 46g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 2149mg | Potassium: 893mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1860IU | Vitamin C: 22mg | Calcium: 99mg | Iron: 3.2mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    Nutrition Facts
    Spicy Vegan Tortilla Soup
    Amount Per Serving (1 bowl)
    Calories 300 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g6%
    Sodium 2149mg93%
    Potassium 893mg26%
    Carbohydrates 46g15%
    Fiber 9g38%
    Sugar 10g11%
    Protein 11g22%
    Vitamin A 1860IU37%
    Vitamin C 22mg27%
    Calcium 99mg10%
    Iron 3.2mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Reader Interactions

    Comments

    1. Amy

      January 08, 2023 at 8:25 pm

      This was delicious! My friend and I both loved it.

      Reply
    2. T

      May 10, 2022 at 6:46 pm

      5 stars
      This is the real deal! I highly recommend using the authentic ingredients as written, if they’re available. Tastes just as I remember before going vegan.

      Dora, your recipes never disappoint. 10/10!

      Reply
    3. samantha

      April 26, 2021 at 5:11 pm

      5 stars
      this recipe is absolutely delicious! I hadn’t had tortilla soup for a decade since becoming vegetarian, but I had a craving and sought out a recipe I could try. I had to make a few substitutions (dried chile árbol, dried chile ancho, and fresh cilantro instead of pasilla, morita, and epazote), but I love the final product and look forward to being able to try your recipe again more authentically next time (with better grocery planning on my part!). I also added grated smoked tofu that ended up having a “shredded chicken”-like texture, which was really good. I topped it with the crispy dried ancho, soy crema, avocado, and lime. SO good! thank you!!

      Reply
      • Dora S.

        April 27, 2021 at 8:29 am

        I love the grated smoked tofu idea!! I'll have to try it next time.

        Reply

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