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vegan chicken tortilla soup in a bowl.

Vegan Chicken Tortilla Soup

  • Author: Anna Rios
  • Total Time: 40
  • Yield: 8 1x
  • Diet: Vegan


This comforting bowl of vegan chicken tortilla soup is like a hug for your tummy. It is flavorful, nourishing, and delicious all in one. Make a large batch of it because you’ll want to eat more than just one bowl!


  • 1 tablespoon avocado oil
  • 1 chopped onion
  • 1 tablespoon minced garlic
  • 1 jalapeño, diced
  • 1 teaspoon ground cumin
  • 4 tablespoons chipotle adobo sauce
  • 14 ½ ounces crushed tomatoes
  • 1 can diced tomatoes with chili peppers
  • 4 cups chicken-free broth (see notes)
  • 1 can of black beans
  • 1 cup of corn kernels
  • 1 zucchini, diced
  • 1 cup of red lentils
  • 1 sweet potato, diced
  • 1 can of jackfruit (see above)
  • ¼ cup cilantro, chopped
  • 1 lime juice
  • 1 avocado, sliced

Crispy tortilla strips:

  • 6 6 “corn tortillas cut into ¼” strips
  • ¼ cup olive oil
  • Salt


  1. Heat 1/4 cup oil over medium-high heat in a small skillet. Add the tortilla strips in small batches and fry until crisp. Pat dry and add salt to taste. You can also use the deep fryer for these!
  2. Heat the oil in a large pot over medium heat. Add the onion and jalapeño and cook for 2 min. Add the garlic and cumin and sauté for another 2-3 min.
  3. Add the chipotle adobo sauce and cook for 1-2 min. Add the vegetable broth and bring to a boil.
  4. Lower to a simmer and add the sweet potatoes and chopped lentils. Cook for 10 min.
  5. Add remaining ingredients and simmer 5 min.
  6. Serve and top with cilantro, tortilla strips, lemon wedges, and sliced avocado.
  • Prep Time: 20
  • Cook Time: 20
  • Category: Mexican
  • Method: Stove
  • Cuisine: Mexican


  • Serving Size: 8 servings

Keywords: vegan chicken, vegan tortilla soup, vegan chicken tortilla soup, vegan mexican soup