Vegan Chicken Tortilla Soup

When you’re craving a cozy, spicy bowl of comfort, this Vegan Chicken Tortilla Soup delivers everything you love about the classic, but with a plant-based twist. This soup is a follow-up to our delicious Black Bean Tortilla Soup.

This soup is rich, creamy, and full of smoky depth, thanks to roasted poblano peppers, chipotle powder, and perfectly seasoned soy curls that mimic the flavor and texture of shredded chicken. Every spoonful bursts with flavor and texture, thanks to the crispy tortilla strips, tender white beans, roasted corn, and a creamy, cashew-based broth that ties it all together.

Why You'll Love This Recipe

• Bold, authentic flavor: Roasted poblanos, chipotle, cumin, and cilantro bring vibrant Southwestern flair.
• Wholesome comfort: Creamy yet dairy-free, hearty yet light.
• Protein-packed: Soy curls and white beans make this soup incredibly satisfying.
• Meal-prep friendly: Reheats beautifully for easy weekday lunches.
• Family-approved: Even omnivores will love this “chicken-free” version.

Health Benefits

• High in plant-based protein from soy curls and white beans to help maintain muscle mass and energy.
• Rich in antioxidants from roasted poblano peppers, tomatoes, and corn to fight inflammation.
• Heart-healthy fats from cashews support brain health and satiety.
• Fiber-dense ingredients promote gut health and balanced blood sugar.
• Completely oil-free and dairy-free, making it ideal for a whole-food, plant-based lifestyle.

What You Need to Make This Vegan Chicken Tortilla Soup

1. Soy Curls: The star protein in this soup! They soak up every bit of flavor while mimicking the texture of shredded chicken. We use Butler Soy Curls.
2. Poblano Peppers: Add mild heat and smoky depth when roasted.
3. Corn Tortillas: Baked into crispy strips for crunch and used in the soup for authentic tortilla texture. Use gluten-free corn tortillas if gluten-sensitive.
4. White Beans: Provide creaminess, fiber, and extra protein. I used a can of cannellini beans.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

• No soy curls? Use shredded oyster mushrooms like we do with our Vegan White Bean Chili. Also, jackfruit, shredded hearts of palm, or extra beans will work.
• Make it extra spicy: Add diced jalapeño or increase chipotle powder.
• Nut-free version: Replace cashews with ½ cup of cooked white beans blended with soy milk.
• Soy milk: We love the rich creaminess of soy milk, but feel free to use our Homemade Almond Milk. It's equally as creamy.
• Gluten-free: Be sure to use certified gluten-free corn tortillas and broth.
• Add veggies: Bell peppers, zucchini, or spinach work beautifully for extra nutrition.

How to Make Vegan Chicken Tortilla Soup

1. Step 1: Preheat the oven to 425°F (220°C). Place the poblano pepper and corn on a parchment-lined baking sheet and roast for 10-15 minutes, turning halfway, until the pepper is blistered and the corn is slightly charred.

2. Step 2: Transfer peppers to a bowl and cover for 5 minutes to steam. Peel off the loose, blistered skin, remove the stem and seeds, and roughly chop.

3. Step 3: Heat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Cut tortillas into thin strips and spread them out evenly. Bake for 6–8 minutes, flipping halfway through, until golden and crisp. Set aside.

4. Step 4: Soak soy curls in 1 cup of the vegetable broth for 10 minutes to rehydrate and soften. Set aside.

5. Step 5: In a large pot over medium heat, add a splash of broth (or water for oil-free cooking). Add the diced onion and sauté until translucent, about 4–5 minutes.

6. Step 6: Stir in roasted and chopped poblano pepper, diced tomatoes, green chilies, corn, cumin, chipotle powder, garlic powder, pepper, and coconut aminos. Cook for 2–3 minutes to allow the flavors to meld.

7. Step 7: Add the white beans and 3 cups of vegetable broth to the pot. Bring to a gentle boil, then lower to a simmer for 10 minutes.

8. Step 8: Carefully scoop 1 cup of the soup mixture (including some beans and broth) into a blender. Add the soaked cashews and soy milk.

9. Step 9: Blend the cream mixture until it is completely smooth and creamy.

10. Step 10: Pour the blended cashew mixture back into the pot. Stir well.

11. Step 11: Add the soy curls with soaking broth and simmer for another 10–15 minutes until the soup thickens slightly and the flavors deepen.

12. Step 12: Stir in chopped cilantro and taste to adjust seasoning if needed. Dish up, add tortilla strips, other toppings, and enjoy!

Expert Tips

• Roast your poblanos. It’s worth the extra 10 minutes for that smoky, authentic flavor.
• Don’t skip the blending step: That’s what gives the soup its signature creamy texture, without the need for cream. When the hot soup is combined with the cold soy milk, the mixture should be at room temperature to prevent creating a vacuum in the bullet blender cup. If it's still hot, allow it to cool before blending, or use a blender with a vented lid.
• Add toppings at the end: Tortilla strips stay crunchy when added just before serving.

Serving Suggestions

• Drizzle some Cashew Cream on top for more decadence.
• Dunk our Vegan Cornbread Muffins or our sweet and spicy Vegan Jalapeño Cornbread in this delicious soup.
• Pair this soup with a salad, like our Green Goddess Salad.
• Sip on a Spicy Margarita Mocktail, Starbucks Pink Drink Copycat, or Watermelon Mocktail with this Vegan Chicken Tortilla Soup.

Recipe FAQs

This Vegan Chicken Tortilla Soup is proof that comfort food doesn’t need meat or dairy to hit the spot. It’s smoky, hearty, and packed with plant-powered protein. Whether you’re meal-prepping for the week or cozying up on a chilly night, this bowl will warm your soul and nourish your body from the inside out.

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