Tortilla Soup

Tortilla Soup was a pretty common dinner item at our house growing up. It was definitely the soup I asked my mom to make when I was having a lot of friends over because everyone always loved it.

After going plant-based I never even tried to recreate her masterpiece, but my sister sure did!

My sister made this and I gladly stole her recipe and started making it for my friends too. It’s a little bit heavier than I typically like, but it’s GREAT on a cold dreary day.

Whether you’re feeding a group of herbivores or omnivores, I don’t think you’ll hear any complaining with this filling and flavorful Tortilla Soup.

Photo by Jordan Mobley

Photo by Jordan Mobley


2 teaspoons each: cumin, coriander, cayenne, garlic powder, nutritional yeast, salt, smoked paprika, pepper

16 oz. extra firm tofu

1 yellow onion, diced

2 bell peppers (1 red, 1 green), diced

2 garlic cloves, minced

1 T tomato paste

1-15 oz. can diced tomatoes

2 cups vegetable broth

2 cups unsweetened plain almond milk

2-15 oz. cans of black beans

2 cups raw cashews

2 cups frozen corn

4-6-inch corn tortillas




Lime zest

Photo by Jordan Mobley

Photo by Jordan Mobley

Directions :

1. Combine about 3 teaspoons of each: cumin, coriander, garlic powder, smoked paprika, cayenne, nutritional yeast, salt, and pepper. Stir together in a small bowl and set aside - you’ll use this throughout the following steps.

2. Preheat oven to 350.

3. Cut the tofu into 1/2 inch long planks and squeeze out excess water. Rub both sides with the spice blend and transfer to baking sheet. Bake for 30 minutes (flipping after 15 minutes) until golden on both sides.

4. In a large pot, cook diced onion in 1 cup vegetable broth for 2-3 minutes.

5. Add 2 cloves of minced garlic, 2 diced bell peppers, diced tomatoes, and stir in 1 tablespoon tomato paste.

6. In a blender, blend 2 cups of vegetable broth with 2 cups of cashews until creamy. You can add some of the almond milk if you need more liquid.

7. Add your cashew cream, remaining almond milk, 2 cans of beans, and 2 cups of corn to the pot. Add remaining seasoning mixture. Cook on medium-low, uncovered, for about 30 minutes.

8. After the tofu is done, remove from oven and let cool. Cut into diagonal strips and toss them into soup.

9. Cut your tortillas into small strips and toss them in the soup.

10. After 30 minutes taste the soup and adjust spices if necessary. You may want to add additional salt, garlic and/or nutritional yeast. If you want more heat you can add cayenne.

11. Top with cilantro, avocado, and/or a squeeze of lime juice.

Photo by Jordan Mobley

Photo by Jordan Mobley