Can I use store-bought tortilla chips instead of making my own?

While this recipe calls for brushing a tortilla with olive oil and baking it for fresh, crispy pieces, you can substitute with store-bought baked tortilla chips for convenience, though the texture might differ slightly.

How can I adjust the spice level of this tortilla soup?

The recipe includes 1/2 diced jalapeno pepper. For less heat, remove the seeds and membranes, or omit it entirely. For more spice, you can add a whole jalapeno or a pinch of cayenne pepper.

What kind of Roma tomatoes should I use for this soup?

The recipe specifies one can of Roma tomatoes. You'll be squashing them fine, so whole peeled or diced canned Roma tomatoes will work equally well to achieve the desired texture.

Is fresh ginger essential for this soup?

Yes, the recipe calls for a dime-size piece of finely chopped fresh ginger, which adds a distinct aromatic and slightly spicy note that complements the other flavors in this tortilla soup.

How should I store leftover Vegan Tortilla Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It's best to store the crispy tortilla pieces separately and add them just before serving to maintain their crunch.

7 years ago

Tortilla Soup
[Vegan]

MA By: Mireille Aikman

Author Bio

The Tortilla Channel is all about nutritious and delicious tortilla-inspired recipes and more. Mireille has... Read More

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A vibrant bowl of vegan tortilla soup, garnished with golden crispy tortilla pieces, bright red sun-dried tomatoes, creamy avocado slices, and crunchy crispy corn.

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Discover more recipes with these ingredients

Tortilla Soup [Vegan]

Dairy Free

Mexican tortilla soup is the perfect basis for any of your soup recipes. It is so easy to make.

Ingredients You Need for Tortilla Soup [Vegan]

1 tortilla
1 can of Roma tomatoes
1/2 point red pepper, diced
1/2 onion, diced
1 clove of minced garlic
1 dime size piece of ginger finely chopped
1/2 jalapeño pepper diced
1 half cup of crispy corn
6 slices of sun-dried tomato
3 tablespoons of olive oil
1/2 avocado sliced

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How to Prepare Tortilla Soup [Vegan]

Heat the oven at 350℉
Brush tortilla with olive oil. Put in oven for 8 minutes.
Heat a small soup pan and add two table spoons of olive oil. Sauté the bell peppers, onion, ginger, jalapeño and garlic until soft
Add the can of tomatoes and squash them fine
Let it simmer for about 5 couple of minutes.
Add a cup of water if you like the soup to be chunky or 2 cups of water if you like it more liquid
Salt and pepper to taste
Simmer for another 5 minutes
Cut the tortilla into small pieces.
Take soup from the furnace and decorate with crispy corn, pieces of tortilla, sun dried tomatoes and slices of avocado.
Serve immediately