Want to take your mouth on a vacation? Cook up a pot of this plant-based tortilla soup and dive in! Slurp! This vegan soup will really make those taste buds dance, maybe even salsa.

PREP TIME: 10m  |  COOK TIME: 30m  |  TOTAL: 40m  |  YIELD: 10 - 12 SERVINGS

Easy plant based tortilla soup that simply skips the chicken because seriously, it's not needed. This delicious plant based soup is gluten free and dairy-free so all can enjoy.


Feel free to use canned great northern beans or tomatoes if you want to save a bit of time. Buy organic with NO added salt if possible. Also, our vegan Mouth-watering Guacamole tastes divine paired with this plant-based tortilla soup.

Only Eats


  • 1 tablespoon olive oil
  • 1 cup yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons ground cumin
  • 1 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 8 cups water + vegetable bouillon
  • 3 cups tomatoes, diced 
  • 2 cups great northern beans, cooked 
  • 1/2 jalapeño, seeded & finely chopped (use less or more depending on how spicy you like it)
  • 1/4 cup cilantro, chopped 
  • 2 cups brown rice
  • 1 teaspoon Himalayan salt
  • 1/2 - 1 avocado (per person, or topping)
  • Corn chips (for dipping)


  1. In a large pot, heat oil, onion, garlic, and spices and cook until onions are semi-translucent.
  2. Add water, vegetable bouillon, tomatoes, jalapeño, cilantro and salt. 
  3. Add remaining ingredients and bring to a simmer for 15 minutes.  
  4. When you are ready to devour, cut up avocado for topping OR use some of our Mouth-watering Guacamole instead.
  5. Enjoy! Make sure to dip your chips, they're like a mini shovel for your soup!

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