Mexican tortilla soup (vegan and fast!)

Must Try

Do you love Mexican burritos? Then you will surely love this recipe! A Mexican tortilla soup, fresh and spicy, delicious summery and quick to make. Inspired by  this lovely recipe from Joy the Baker .

For 4 persons:

  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 heaping tablespoon of smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 800 ml peeled tomatoes
  • 1 liter vegetable stock
  • 200 grams kidney beans, rinsed and drained
  • 200 grams chili beans, rinsed and drained
  • 1 red bell pepper, diced
  • 200 grams of corn
  • If you like extra heat: 1 red pepper, chopped
  • Salt and pepper

For the topping:

  • 4 tortillas, cut into strips
  • Olive oil
  • 4 radishes, thinly sliced
  • Fresh coriander, coarsely chopped
  • 1 ripe avocado, sliced
  • Sour cream

Heat a generous amount of olive oil in a wide frying pan over medium heat. Add the strips of tortillas (you may need to do it in 2 or 3 batches, depending on the size of your pan) and cook until crisp and golden brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with some sea salt.


To the same pan, add your onions and garlic and cook until fragrant and lightly browned. Now add your paprika, cumin and chili powder and fry for a minute.

Add the peeled tomatoes (including the juice) and stir well. Add the stock and let it simmer for a while. Now puree the whole with a stick blender, you can decide for yourself how smooth you want the soup.


Lower the heat. Add the beans, bell pepper, corn and (if you like extra heat) the red pepper and cook gently, about 15 minutes. Add salt and pepper to taste.

Then it’s time to serve! Spoon the soup into deep plates or bowls and serve with the fried tortilla strips, radish slices, fresh coriander, avocado slices and a dollop of sour cream. Add a glass of tequila and enjoy!


Source: Culy by
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