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Store Cupboard Crispy Tortilla Soup

Maybe my favourite soup!! It’s got so much flavour, so much texture and oh lord those crispy tortilla shreds!
Servings: 4


  • 3 tbsp rapeseed oil
  • 2 corn tortillas sliced into thin strips
  • 1 tsp Tajin seasoning if you can’t find it, just use a pinch of paprika, some chilli flakes and some sea salt
  • 1/2 white onion diced
  • 2 large cloves garlic
  • 1/4 tsp cumin seed
  • 1/2 tsp smoked paprika
  • 800 g tin plum tomatoes
  • 700 ml vegan vegetable stock
  • 1 tin black beans drained and washed
  • 198 g tin sweetcorn drained and washed
  • Small bunch coriander
  • 1 lime quartered
  • 1 avocado peeled, de-stoned and quartered


  • Heat a medium frying pan over medium heat and add the rapeseed oil. Bring to heat.
  • Add the shredded tortillas in small batches and fry for around a minute or until they begin to turn very slightly brown. Remove from the pan and place on a piece of kitchen towel to drain off the excess oil. Repeat until all the tortilla slices are fried. Toss with the Tajin and set aside.
  • In a large deep saucepan, add a tiny drizzle of rapeseed oil and bring to a medium heat.
  • Add the onion and fry until it’s starting to turn translucent. Don’t let it burn - stir often.
  • Add the garlic and fry for a further minute before adding the cumin and the paprika.
  • Add the tin of plum tomatoes and crush with the back of a spatula. Stir and reduce the heat slightly once the sauce reaches a simmer.
  • Allow to simmer for around 5 minutes or until the sauce is starting to reduce. Add the stock and cover. Stirring occasionally, simmer the soup for a good 20 minutes. Add the beans and sweetcorn, stir to combine and cook for a further 10 minutes.
  • Once cooked, the soup should be good and reduced but nice and saucy! Dish up into four bowls, top with avocado, a good squeeze of lime, some coriander and a handful of your crispy tortilla shreds. You can also add an extra shake of Tajin because it’s DELICIOUS!