Creamy Vegan Lentil Tortilla Soup

This soup is cozy, creamy, a little spicy, and super satisfying.

It’s the kind of meal that makes you feel like you’re doing something good for your body and your taste buds.

Everything cooks in one pot, and it’s packed with hearty lentils, crushed tomatoes, warm spices, and just enough heat from green chiles.

Tortilla strips add the perfect crunch on top, and the best part? It’s 100% vegan, but you’d never know it.

No dairy, no meat, just plant-based goodness that tastes amazing.

What You’ll Need

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon dried oregano
• 1 cup dry brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can diced green chiles
• 4 cups vegetable broth
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper
• ¾ cup unsweetened canned coconut milk
• ½ lime, juiced
• 1 cup crushed tortilla chips (plus extra for topping)
• Optional toppings: fresh cilantro, avocado slices, lime wedges, more tortilla chips

Why I Love This Recipe

This is one of those recipes that happened on a cold night with a bunch of random pantry stuff — and now it’s one of my go-tos. It’s got everything: creamy texture, hearty lentils, and that zesty tortilla chip finish. I’ve shared it with friends who aren’t even vegan, and they all go nuts for it. It hits the comfort food zone, but you still feel good after eating it.

• One pot = fewer dishes
• Super affordable ingredients
• Packed with protein and fiber
• It freezes and reheats like a dream
• Rich and creamy without any dairy

Servings & Time

Servings: 4 large bowls
Total Time: 40 minutes

Macros (Per Serving – Approximate)

• Calories: 360
• Protein: 17g
• Carbs: 45g
• Fat: 15g
• Fiber: 14g

Why This Recipe Works (Quick Science)

Brown lentils hold their shape just enough while still breaking down a bit to give body to the soup. The coconut milk adds richness without overpowering the flavor. Crushed tortilla chips help thicken the soup naturally — the starch from the corn gets absorbed and makes everything creamier.

Common Mistakes

• Skipping the rinse on lentils – Always rinse to get rid of any debris and reduce bitterness
• Adding coconut milk too early – Wait until the end so it doesn’t split or cook off
• Over-salting before the broth reduces – Let it simmer down before doing final seasoning
• Forgetting toppings – They really make it pop! Even just lime and crushed chips change everything

What to Serve With

• A side of warm cornbread or vegan quesadillas
• A fresh avocado salad with lime
• Crispy roasted sweet potatoes
• Or just extra tortilla chips for scooping

FAQ

Can I use red lentils?
Yes, but they cook faster and break down more, so the texture will be smoother.

Is it spicy?
It’s mild to medium. You can leave out the green chiles if you want it totally mild.

Can I freeze this soup?
Totally! Let it cool completely, then freeze in airtight containers for up to 2 months.

Do I need a blender?
Nope! It thickens up on its own with crushed tortilla chips.

Pro Tips

• Use crushed tortilla chips in the soup, not just as topping — it makes it creamy!
• Fresh lime juice at the end brightens all the flavors
• Add a splash more coconut milk before serving if you want it extra creamy
• Dice the onion and garlic really fine to get a smoother base
• Don’t skip the toppings — cilantro, avocado, and chips make it next level

Tools Needed

• Large soup pot
• Sharp knife
• Cutting board
• Measuring spoons and cups
• Can opener
• Ladle
• Citrus juicer (optional)

Substitutions & Variations

• No coconut milk? Use cashew cream or oat milk
• No lentils? Use canned white beans or black beans
• Spicy version? Add chipotle powder or jalapeños
• Chunky version? Add corn, bell peppers, or zucchini
• Tortilla-free? Use crushed corn crackers or leave it out for a lighter soup

Make Ahead Tips

You can make the whole soup a day ahead. It gets even better as it sits. Store it in the fridge and just reheat gently on the stove. Add a splash of water or broth if it thickens too much.

Let’s Cook

Step 1: Sauté the onion and garlic

Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves. Sauté for 5–6 minutes until soft and lightly golden.

Step 2: Add spices

Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, and ½ teaspoon dried oregano. Cook for 1 minute until fragrant.

Step 3: Add lentils, tomatoes, chiles, and broth

Add 1 cup rinsed brown lentils, 1 can diced tomatoes (14.5 oz), 1 can diced green chiles (4 oz), and 4 cups vegetable broth. Stir in 1 teaspoon salt and ½ teaspoon black pepper. Bring to a boil.

Step 4: Simmer

Turn heat down to low and simmer uncovered for 25–30 minutes, until lentils are tender and the soup has thickened.

Step 5: Stir in coconut milk, lime juice, and crushed tortilla chips

Add ¾ cup unsweetened canned coconut milk, juice of ½ lime, and 1 cup crushed tortilla chips. Stir and cook for 2 more minutes to heat through and thicken slightly.

Step 6: Serve and garnish

Ladle the soup into a round bowl. Top with fresh chopped cilantro, extra crushed tortilla chips, avocado slices, and a lime wedge if you like.

Leftovers & Storage

Store leftovers in the fridge in an airtight container for up to 5 days. Reheat on the stove or microwave. If it thickens up, add a little water or broth to loosen it. It freezes well, too — just let it cool first and freeze in portions.

Wrap-Up

This creamy vegan lentil tortilla soup is the kind of meal that feels like a warm hug in a bowl. It’s easy to make, full of flavor, and perfect for meal prep or weeknights when you want something hearty and healthy. I’d love to hear how it goes for you — drop a comment and let me know what you think or if you have any questions!