29+, Flavorful Vegan Mexican Soup Recipes for Warm

When it comes to comfort food, Mexican cuisine offers an abundance of vibrant, flavorful, and satisfying options.

From spicy chiles to rich broths, Mexican soups are full of ingredients that warm the soul.

But what if you could enjoy all the flavors of these traditional Mexican dishes while keeping them plant-based?

That’s where vegan Mexican soups come in!

Whether you’re a longtime vegan or simply looking to incorporate more plant-based meals into your diet, these vegan Mexican soup recipes are sure to please.

We’ve compiled over 29 unique recipes that feature rich, savory broths, fresh vegetables, legumes, and traditional spices that make Mexican soups a truly unforgettable experience.

From classic favorites like Sopa de Lima to hearty Vegan Pozole, there’s something for everyone in this collection of delicious, meat-free Mexican soups.

Get ready to explore new flavors and indulge in comforting, nutritious meals that are perfect for any occasion.

29+, Flavorful Vegan Mexican Soup Recipes for Warm

Vegan Mexican soups are a wonderful way to explore the rich, diverse flavors of Mexican cuisine while staying plant-based.

These recipes bring all the warmth and authenticity of traditional Mexican soups but without any animal products.

Whether you’re craving something light and refreshing or hearty and filling, you’re sure to find a recipe that fits your taste and lifestyle.

With ingredients like beans, corn, chiles, and avocados, each vegan Mexican soup is a perfect way to nourish your body while satisfying your cravings for bold, comforting flavors.

So grab your ingredients, fire up the stove, and get ready to enjoy these 29+ vegan Mexican soups that are as delicious as they are wholesome!

Vegan Mexican Tortilla Soup

This Vegan Mexican Tortilla Soup is a flavorful and hearty dish, perfect for a cozy meal. Made with tomatoes, garlic, onions, and a blend of spices, this soup is enriched with crispy tortilla strips and a fresh garnish of avocado and cilantro. It’s an easy, comforting recipe that brings all the vibrant flavors of Mexican cuisine to your bowl!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium tomatoes, chopped
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2-3 corn tortillas, cut into strips
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 tablespoon nutritional yeast (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes, until soft.
2. Add minced garlic and sauté for another minute until fragrant.
3. Stir in chopped tomatoes, vegetable broth, water, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 20 minutes, allowing the flavors to meld.
4. While the soup simmers, heat a pan over medium heat and lightly toast the tortilla strips until crispy (about 3-4 minutes).
5. Once the soup is ready, taste and adjust seasoning if needed. Stir in lime juice and chopped cilantro.
6. To serve, ladle the soup into bowls and top with crispy tortilla strips, avocado slices, and a sprinkle of nutritional yeast, if desired.

This Vegan Mexican Tortilla Soup is both filling and satisfying, thanks to the combination of spices and texture from the tortilla strips. It’s a great option for a quick weeknight dinner or when you want a delicious meal that doesn’t take much time to prepare. The fresh cilantro and avocado add a wonderful creaminess that balances out the flavors of the soup.

Vegan Mexican Bean Soup

Packed with protein and fiber, this Vegan Mexican Bean Soup is both nutritious and full of rich, bold flavors. With a mix of black beans, pinto beans, and kidney beans, along with fresh vegetables and spices, this hearty soup is perfect for a comforting meal that’ll keep you full for hours.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes.
2. Add garlic and sauté for another minute, until fragrant.
3. Stir in the beans, vegetable broth, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
4. Add corn kernels and cook for an additional 5 minutes.
5. Stir in lime juice and adjust seasoning if needed.
6. Serve the soup in bowls, garnished with fresh cilantro.

This Vegan Mexican Bean Soup is a great option for a meal that’s both filling and packed with nutrients. The combination of three types of beans provides a hearty base, while the spices and lime juice give the soup a zesty kick. It’s perfect for meal prepping or enjoying as a warm, satisfying dinner on a chilly evening.

egan Mexican Pozole

Vegan Mexican Pozole is a plant-based twist on the traditional hominy-based soup. This dish is a true celebration of flavors, combining hominy with a blend of aromatic spices, vegetables, and a rich vegetable broth. With its heartiness and vibrant garnishes, it’s perfect for any occasion, whether it’s a family dinner or a festive celebration.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 can (15 oz) hominy, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Sliced radishes, avocado, and tortilla strips for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes, until softened.
2. Add garlic and sauté for another minute until fragrant.
3. Stir in chopped tomatoes, hominy, vegetable broth, cumin, oregano, chili powder, cayenne, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes to blend the flavors.
4. Stir in the chopped spinach or kale and cook for another 5 minutes until wilted.
5. Serve the soup in bowls, garnished with fresh cilantro, lime wedges, sliced radishes, avocado, and crispy tortilla strips.

Vegan Mexican Pozole is a hearty, flavorful soup that’s a great option for special occasions or as a comforting meal. The hominy gives it a satisfying texture, while the combination of fresh toppings adds layers of flavor. The broth is savory and aromatic, with just the right balance of spices. Whether you’re making this for a family meal or a party, it’s sure to be a crowd-pleaser.

Vegan Mexican Black Bean Soup

This Vegan Mexican Black Bean Soup is a comforting and nutritious dish packed with protein and fiber. With black beans as the base, it’s spiced with cumin, chili powder, and garlic, then topped with tangy lime, avocado, and cilantro for a refreshing twist. Simple to make and incredibly satisfying, this soup is perfect for a cozy dinner or meal prep.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 cans (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and garlic. Sauté for 5-7 minutes, until softened.
2. Stir in the black beans, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring the mixture to a boil.
3. Reduce the heat and simmer for 20 minutes to allow the flavors to meld together.
4. Using an immersion blender or a regular blender, blend part of the soup to create a creamy texture while leaving some beans intact for texture.
5. Stir in lime juice and fresh cilantro. Taste and adjust the seasoning if necessary.
6. Serve the soup in bowls, garnished with sliced avocado.

This Vegan Mexican Black Bean Soup is a perfect balance of spice and heartiness, making it a go-to for a filling, plant-based meal. The blend of cumin, chili powder, and lime juice adds depth and freshness, while the creamy texture from the blended beans elevates it. The avocado topping gives it a creamy richness that makes each spoonful even more satisfying.

Vegan Mexican Caldo Tlalpeño

Vegan Mexican Caldo Tlalpeño is a spicy and nourishing soup made with vegetables, hominy, and a rich tomato-based broth. This vibrant and aromatic soup offers a perfect combination of flavors, with the addition of chipotle and other spices to give it a smoky, spicy kick. Topped with fresh avocado and cilantro, it’s a delightful dish to enjoy with family and friends.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 carrot, sliced
• 1 zucchini, sliced
• 1 can (15 oz) hominy, drained and rinsed
• 4 cups vegetable broth
• 1 chipotle pepper in adobo sauce (or to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Sliced avocado for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Stir in chopped tomatoes, carrot, zucchini, hominy, vegetable broth, chipotle pepper, cumin, oregano, salt, and pepper. Bring to a boil.
3. Reduce the heat and simmer for 20 minutes, allowing the flavors to meld.
4. Stir in lime juice and taste for seasoning, adjusting if necessary.
5. Serve the soup in bowls, garnished with fresh cilantro and sliced avocado.

Vegan Mexican Caldo Tlalpeño is a deeply flavorful and satisfying soup that’s ideal for those who love a bit of spice. The combination of hominy, vegetables, and smoky chipotle creates a wonderfully hearty base, while the lime and cilantro brighten the soup. It’s the perfect balance of heat and freshness and a great option for meal planning or entertaining guests.

Vegan Mexican Pozole Rojo

Vegan Mexican Pozole Rojo is a hearty, rich soup made with hominy, a variety of vegetables, and a smoky red chile sauce. The deep, earthy flavors of the red chile are complemented by the subtle sweetness of the hominy. Topped with traditional garnishes like radishes, cilantro, and lime, this vegan version of the classic pozole is perfect for anyone looking to enjoy a flavorful, plant-based twist on a beloved Mexican dish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 dried ancho chilies
• 2 dried guajillo chilies
• 4 cups vegetable broth
• 2 cans (15 oz each) hominy, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped for garnish
• Radishes, sliced for garnish
• Avocado, sliced for garnish
• Tortilla strips for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. While the onion cooks, remove the stems and seeds from the dried ancho and guajillo chilies. Toast them lightly in a dry pan for about 2 minutes.
3. Place the toasted chilies in a blender with 1 cup of hot vegetable broth. Blend until smooth to create the red chile sauce.
4. Pour the red chile sauce into the pot with the onions and garlic. Add the remaining vegetable broth, hominy, cumin, smoked paprika, oregano, salt, and pepper. Bring to a simmer.
5. Cook for 20 minutes, allowing the flavors to combine.
6. Stir in lime juice and taste for seasoning, adjusting if necessary.
7. Serve the soup in bowls, garnished with fresh cilantro, sliced radishes, avocado, and tortilla strips.

Vegan Mexican Pozole Rojo offers all the richness and depth of flavor you’d expect from this classic Mexican soup, with the smoky heat from the red chiles providing a warm and satisfying experience. The hominy gives the soup a chewy, hearty texture, and the vibrant toppings add fresh contrast. This is a perfect dish to serve at a gathering or to enjoy as a special meal.

Vegan Mexican Sopa de Lima

Vegan Mexican Sopa de Lima is a tangy and refreshing soup full of citrusy lime flavor, combined with a rich, vegetable broth. This soup is traditionally made with chicken, but this vegan version uses hearty vegetables like carrots, zucchini, and tomatoes to create a light yet filling dish. The fresh lime and crispy tortilla strips elevate the soup to a whole new level of flavor, making it a perfect dish for any time of year.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 zucchini, chopped
• 2 medium tomatoes, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup fresh lime juice (about 2 limes)
• 1/4 cup fresh cilantro, chopped
• 2 corn tortillas, cut into strips
• Avocado slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Add garlic, carrot, zucchini, and tomatoes to the pot. Cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, cumin, oregano, chili powder, salt, and pepper. Bring the soup to a boil, then reduce to a simmer and cook for 15-20 minutes.
4. While the soup simmers, heat a pan over medium heat and fry the tortilla strips in a little oil until crispy (about 3-4 minutes). Set aside.
5. Stir in the lime juice and fresh cilantro, adjusting seasoning if needed.
6. Serve the soup in bowls, garnished with crispy tortilla strips and avocado slices.

Vegan Mexican Sopa de Lima is a perfect balance of refreshing lime and savory flavors. The combination of vegetables and aromatic spices makes for a light yet satisfying meal. The crispy tortilla strips and creamy avocado add texture and richness, making this soup a true comfort food with a citrusy twist.

Vegan Mexican Chili Soup

Vegan Mexican Chili Soup is a rich and flavorful dish made with a variety of beans, vegetables, and spices that pack a punch. This hearty, warming soup is perfect for cold nights or meal prep, as it’s easy to make, full of plant-based protein, and customizable to suit your spice preferences. Top it off with fresh avocado, cilantro, and tortilla chips for a complete, satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Tortilla chips for topping

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 5-7 minutes until softened.
2. Add the black beans, kidney beans, pinto beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir to combine and bring to a boil.
3. Reduce the heat and let the soup simmer for 25-30 minutes, allowing the flavors to develop.
4. Add corn kernels and cook for an additional 5 minutes.
5. Stir in lime juice and taste for seasoning.
6. Serve in bowls, garnished with fresh cilantro and tortilla chips for crunch.

Vegan Mexican Chili Soup is hearty, comforting, and packed with layers of flavor. The three types of beans provide protein and fiber, while the smoky spices and corn add depth. This soup is perfect for anyone craving a robust, warming meal that’s both filling and nutritious. The tortilla chips and fresh cilantro bring additional texture and brightness to each bite.

Vegan Mexican Creamy Corn Soup

Vegan Mexican Creamy Corn Soup combines sweet corn with a creamy base, making it a rich and velvety dish. This soup is infused with the flavors of garlic, onions, and a touch of chili powder, which give it that classic Mexican flavor profile. It’s a comforting and wholesome dish that’s perfect for any season, and can easily be made using fresh or frozen corn.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups fresh or frozen corn kernels
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup coconut milk or cashew cream
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Jalapeño slices (optional, for heat)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing for 5 minutes until softened.
2. Add corn kernels to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to combine.
4. Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, use a regular blender in batches, being careful with the hot liquid.)
5. Stir in the coconut milk or cashew cream for extra richness, then add lime juice and adjust seasoning as needed.
6. Serve in bowls, garnished with fresh cilantro and optional jalapeño slices for extra spice.

Vegan Mexican Creamy Corn Soup is a comforting and velvety soup with a sweet and savory flavor profile. The use of coconut milk or cashew cream gives it a rich, creamy texture, while the lime juice and chili powder provide a nice contrast of brightness and spice. It’s perfect for those who want a cozy soup that’s both indulgent and vegan-friendly.

Vegan Mexican Albondigas Soup

Vegan Mexican Albondigas Soup is a plant-based take on the traditional Mexican meatball soup. With hearty vegetable meatballs made from lentils, rice, and spices, this flavorful soup features a savory broth, vegetables, and the perfect blend of Mexican herbs and seasonings. It’s a comforting dish that’s ideal for family gatherings or a filling dinner any day of the week.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup cooked rice
• 1/4 cup breadcrumbs
• 1/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. In a large bowl, combine cooked lentils, cooked rice, breadcrumbs, cumin, oregano, paprika, salt, and pepper. Form into small meatballs (about 1-inch in diameter).
2. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
3. Add the sliced carrots and zucchini, and cook for another 5 minutes.
4. Add diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, and salt to the pot. Bring to a boil.
5. Carefully drop the lentil meatballs into the soup, reduce the heat to a simmer, and cook for 25 minutes, until the meatballs are tender.
6. Stir in lime juice and fresh cilantro. Taste and adjust seasoning if needed.
7. Serve hot, garnished with extra cilantro.

Vegan Mexican Albondigas Soup is a wholesome, comforting dish that brings the richness of lentil meatballs and the depth of spices to your bowl. The savory broth and tender vegetables make it a satisfying meal, while the fresh cilantro and lime juice brighten it up, offering a delightful balance of flavors.

Vegan Mexican Fideo Soup

Vegan Mexican Fideo Soup is a quick and flavorful dish made with thin noodles, tomatoes, and a savory vegetable broth. This soup is full of rich flavors from garlic, onion, and chili powder, and it’s perfect for a simple and satisfying meal. It’s a great option for those looking for a comforting dish that’s light yet fulfilling.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup fideo noodles (or other small pasta)
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• Lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10 minutes.
3. Add the fideo noodles and corn to the pot. Cook for another 10-12 minutes, until the noodles are tender.
4. Stir in the fresh cilantro and lime juice.
5. Serve the soup hot, garnished with lime wedges for an added zesty kick.

Vegan Mexican Fideo Soup is a simple yet flavorful dish, perfect for those who love Mexican flavors in a light, comforting soup. The noodles provide a satisfying texture, while the broth is infused with aromatic spices that make each spoonful delicious. A squeeze of lime and fresh cilantro take this dish to the next level of freshness.

Vegan Mexican Chayote Soup

Vegan Mexican Chayote Soup is a mild yet flavorful dish made with chayote, a vegetable often used in Mexican cooking. This light yet filling soup combines the unique texture of chayote with aromatic onions, garlic, and spices. It’s a great way to enjoy a fresh, plant-based soup that’s both nutritious and comforting.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 chayotes, peeled, pitted, and diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5 minutes until softened.
2. Add the diced chayote to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes, until the chayote is tender.
4. Add the corn kernels and cook for an additional 5 minutes.
5. Stir in the lime juice and fresh cilantro. Taste and adjust the seasoning.
6. Serve hot, garnished with extra cilantro.

Vegan Mexican Chayote Soup is a light and refreshing dish that brings out the subtle sweetness of chayote, balanced by the spices and tangy lime juice. The corn adds a pop of sweetness and texture, while the cilantro provides a fresh burst of flavor. It’s a perfect choice for anyone seeking a healthy, flavorful soup that’s both easy to make and deeply satisfying.

Vegan Mexican Tacos Soup

Vegan Mexican Tacos Soup is a flavorful, hearty soup that combines the best of taco ingredients in a warm, comforting bowl. With beans, corn, tomatoes, and taco seasoning, this soup has all the familiar taco flavors but in a rich broth. It’s easy to make and customizable with your favorite taco toppings, making it perfect for a quick weeknight dinner or a meal prep dish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 tablespoon taco seasoning
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Tortilla strips for topping
• Avocado slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and bell pepper. Sauté for 5-7 minutes, until softened.
2. Stir in black beans, pinto beans, diced tomatoes, corn, vegetable broth, taco seasoning, cumin, salt, and pepper. Bring to a boil.
3. Reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld.
4. Stir in lime juice and taste for seasoning, adjusting if needed.
5. Serve in bowls, topped with fresh cilantro, tortilla strips, and avocado slices.

Vegan Mexican Tacos Soup brings the bold and vibrant flavors of tacos into a soup form. The combination of beans, corn, and vegetables offers a hearty base, while the taco seasoning adds a deep, savory kick. Topped with crispy tortilla strips and creamy avocado, this soup is a satisfying, flavorful meal that’s perfect for any occasion.

Vegan Mexican Jalisco-Style Tortilla Soup

Vegan Mexican Jalisco-Style Tortilla Soup is a rich and aromatic soup made with roasted tomatoes, garlic, and onions, then blended into a smooth base. Traditionally made with chicken, this vegan version uses a vegetable broth, yet still has all the depth of flavor. Topped with crispy tortilla strips and a squeeze of lime, it’s a refreshing and satisfying dish perfect for colder months or casual gatherings.

Ingredients:

• 1 tablespoon olive oil
• 4 medium tomatoes, halved
• 1 onion, halved
• 2 cloves garlic, unpeeled
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon lime juice
• 2 corn tortillas, cut into strips
• Fresh cilantro for garnish
• Avocado slices for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange tomatoes, onion halves, and garlic cloves on a baking sheet. Roast for 20 minutes, until softened and slightly charred.
2. Let the vegetables cool for a few minutes, then peel the garlic and place the tomatoes, onion, and garlic into a blender. Blend until smooth.
3. In a large pot, heat olive oil over medium heat. Pour in the blended mixture, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a simmer.
4. Simmer for 10-15 minutes to allow the flavors to develop.
5. While the soup simmers, heat a pan over medium heat and fry tortilla strips in a little oil until crispy (about 3-4 minutes). Set aside.
6. Stir in lime juice and taste for seasoning.
7. Serve the soup in bowls, topped with crispy tortilla strips, fresh cilantro, and avocado slices.

Vegan Mexican Jalisco-Style Tortilla Soup is a smoky, savory dish that blends roasted tomatoes and garlic into a smooth, flavorful broth. The addition of crispy tortilla strips and creamy avocado offers the perfect texture contrast, while the lime juice adds a zesty touch. This soup is ideal for those who want a comforting, vegan-friendly version of a Mexican classic.

Vegan Mexican Sopa de Frijoles (Bean Soup)

Vegan Mexican Sopa de Frijoles is a simple yet hearty soup made with pinto beans, tomatoes, and vegetables, all simmered together with classic Mexican spices. This comforting dish is easy to prepare and full of rich, earthy flavors. Topped with fresh cilantro and a squeeze of lime, this soup is perfect for a cozy meal or as part of a larger Mexican-inspired feast.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 can (15 oz) pinto beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Tortilla chips for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 5-7 minutes, until softened.
2. Stir in the chopped tomatoes and cook for another 5 minutes, until they release their juices.
3. Add the pinto beans, vegetable broth, cumin, chili powder, salt, and pepper to the pot. Bring to a boil.
4. Reduce the heat and simmer for 20 minutes to allow the flavors to meld.
5. Stir in the corn kernels and cook for an additional 5 minutes.
6. Stir in lime juice and adjust seasoning as necessary.
7. Serve the soup in bowls, garnished with fresh cilantro and tortilla chips for crunch.

Vegan Mexican Sopa de Frijoles is a flavorful and filling soup with a rich base of pinto beans, vegetables, and traditional spices. It’s a perfect blend of simple ingredients, making it a budget-friendly and nutritious meal. The addition of fresh cilantro and crunchy tortilla chips elevates the soup, adding freshness and texture to every spoonful.

Note: More recipes are coming soon