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This chickpea tortilla soup is cozy, creamy, and protein-packed! Made with mostly pantry staples and a swirl of cream cheese, it’s the kind of easy Meatless Monday dinner your weekly rotation needs.

A bowl of chickpea tortilla soup topped with crispy tortilla strips, sliced jalapeños, chickpeas, black beans, corn, and avocado, with additional toppings on a nearby wooden board.
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Most vegetarian tortilla soups go the blended chickpea or heavy cream route, but we’re keeping it simple with a touch of cream cheese at the end (trust me, it hits different). This back-to-school weeknight soup idea is spicy, satisfying, and the type of comfort food you’ll want on repeat all season.

  • Ready In A Flash: Everything comes together in under 30 minutes.
  • Leftovers Slap: Somehow, this soup tastes even better the next day (trust me, you’ll be dreaming about lunch).

Reader rating

★★★★★

“The creamy chickpea tortilla soup is 10 stars! Absolutely delicious!” —Lesa

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Two bowls of chickpea tortilla soup topped with avocado, tortilla strips, cilantro, and jalapeño slices sit on a green tiled surface, accompanied by a yellow napkin and a bowl of chopped cilantro.

Key Ingredients

We built this creamy chickpea soup around easy-to-find pantry staples to ensure it’s as stress-free as possible (especially for busy weeknights). Jump down to the recipe card for exact measurements.

  • Canned Goods: We’ll add fire-roasted diced tomatoes with green chilies, chickpeas, black beans, corn, and broth. Store-bought broth is great, or use homemade vegetable broth (it’s so easy to make).
  • Taco Seasoning: Use your favorite store-bought blend or DIY it with chili powder, cumin, smoked paprika, and oregano.
  • Veggie Base: We’ll layer flavor with onion, garlic, and jalapeno (remove the seeds if you want the heat toned down).
  • Cream Cheese: A swirl of cream cheese at the end ties everything into a creamy masterpiece. Sub dairy-free cream cheese or a splash of cashew cream to keep it vegan.
Ingredients for a Mexican-inspired dish arranged on a green tiled surface, including beans, corn, avocado, chopped onion, cilantro, broth, tomatoes, cheese, sour cream, tortillas, and spices.

Variations

  • Different Beans: If you’re out of black beans, pinto or kidney beans work great.
  • Swap The Dairy: If cream cheese isn’t your thing, try adding a spoonful of sour cream or plain Greek yogurt for a similar richness.
  • Short on time? Use store-bought tortilla chips instead of frying your own strips.

Dump & Freeze

I like to make a freezer version of this where I just dump everything from the diced onion until the corn into a gallon-sized freezer bag (skip sautéing in oil). Freeze until ready to enjoy, then break it into chunks and toss in the slow cooker along with the broth. Cook on high for 2-3 hours or on low for 4-6 hours. Right before serving, stir in cream cheese, cilantro and lime juice!

A bowl of chickpea tortilla soup topped with sliced jalapeños, avocado, cheese, and crispy tortilla strips, with a spoon resting inside.
A bowl of chickpea tortilla soup topped with tortilla strips, avocado slices, jalapeño, cilantro, and a lemon wedge, on a green tiled surface.
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Creamy Chickpea Tortilla Soup (30 Minutes)

5 from 37 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6 servings
This creamy chickpea tortilla soup is cozy, protein-packed, and made with pantry staples. Finished with a swirl of cream cheese for the perfect easy Meatless Monday dinner.

Ingredients 

Soup

  • 1 Tbsp oil, 15 mL
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds and ribs removed, finely diced
  • 1 1-oz packet taco seasoning
  • 2 14-oz cans fire-roasted diced tomatoes with green chilies
  • 2 15-oz cans chickpeas, drained
  • 1 15-oz can black beans, drained
  • 1 15-oz can corn, drained
  • 4 cups vegetable broth, 1 L
  • ½ cup cream cheese
  • ¼ cup finely chopped cilantro
  • 1 lime

Toppings

  • 4 corn tortillas
  • ¼ cup oil, 60 mL
  • To serve: shredded Colby jack, cilantro, lime wedges, diced avocado, sour cream
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Instructions 

  • Flavor Base: Heat 1 Tbsp oil in a large pot over medium heat. Add 1 medium yellow onion (diced), 3 cloves garlic, (minced), and 1 jalapeno (diced). Cook until onion is soft and translucent, about 5 minutes.
    Stir in 1 1-oz packet taco seasoning and cook for 1 more minute.
    A pan with chopped onions, green peppers, and a heap of brown spice being stirred with a wooden spoon on a green tiled surface.
  • Soup: Stir in 2 14-oz cans fire-roasted diced tomatoes with green chilies, 2 15-oz cans chickpeas (drained), 1 15-oz can black beans (drained), 1 15-oz can corn (drained), and 4 cups vegetable broth. Cover and let simmer for at least 15 minutes, up to 45 minutes.
    A pot of vegetable soup with corn, tomatoes, beans, and peppers sits on a green tiled surface, stirred with a wooden spoon.
  • Tortilla Strips: Meanwhile, cut 4 corn tortillas into thin strips. Heat ¼ cup oil over medium in a heavy-bottomed pan, like a cast iron. Working in batches to not overcrowd the pan, fry the tortilla strips until golden brown and crispy (about 1 minute per side). Remove with metal tongs and transfer to a paper towel-lined plate to dry.
    A baking tray lined with paper towels holds freshly fried tortilla strips on a green tiled surface.
  • Serve: Right before serving, stir ½ cup cream cheese, ¼ cup finely chopped cilantro, and the juice of 1 lime into the soup, stirring until cream cheese is fully melted.
    Ladle into bowls, topping with tortilla strips and desired toppings. Happy eating!
    A pot of tomato-based soup with a block of cream cheese in the center, a wooden spoon, sliced limes, a metal juicer, and a bowl of chopped herbs on a green tiled surface.

Notes

Storage: Leftovers can be stored in an airtight container for up to 4-5 days. Freeze in individual portions without the garnishes for up to 2 months. Let them thaw overnight in the fridge, then reheat on the stovetop (add a splash of water or broth to loosen up the consistency if needed).
Why isn’t my cream cheese melting smoothly? Make sure the soup is hot (but not boiling) when you add it, and stir continuously until fully incorporated.
The tortilla strips soaked up too much oil. Ensure your oil is fully hot before frying (a test strip should sizzle immediately), and don’t overcrowd the pan. Drain well on a paper towel-lined plate and gently pat dry.

Nutrition

Serving: 1serving (without tortilla strips or toppings) | Calories: 388kcal | Carbohydrates: 48g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 1095mg | Potassium: 865mg | Fiber: 12g | Sugar: 8g | Vitamin A: 1220IU | Vitamin C: 23mg | Calcium: 120mg | Iron: 4.8mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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5 from 37 votes

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89 Comments

  1. Meegan says:

    Do you have nutritional information for this?

    Reply
    1. Sarah Bond says:

      Adding it now! 🙂

  2. DIANA says:

    Do you think a cashew cream would be a good replacement for cream cheese?

    Reply
    1. Sarah Bond says:

      I think so! I’d love to hear how it goes if you try it out! 🙂

    2. Fin says:

      5 stars
      Absolutely, that’s basically the sub I made and turned out super creamy!

  3. Meegan says:

    5 stars
    I made this for dinner tonight. I had homemade salsa that I used in place of the fire tomatoes, but everything else was according to he recipe. The aroma was divine. My granddaughter tried some of the soup and loved it! My husband and I thought it was fabulous. It went together quickly and easily and *bonus*, served 6, so I have enough for 2 more dinners.
    I know I’ve asked this before, but when are you going to come out with another cookbook?? I always recommend your recipes and love them all♥️

    Reply
    1. Sarah Bond says:

      I’m so thrilled to hear that this recipe was a hit, Meegan. Thank you so much for leaving such a thoughtful review. And I would love to create another cookbook when the time is right! Maybe something centered around chickpeas? 😉

  4. Darcie says:

    5 stars
    This is really yummy and so easy. Made as noted but had to eyeball a bit as where I’m from the canned goods come in 19 ounces … so just added a bit more of everything else. Topped with some premade tortilla strips and a sprinkle of Mexican cheese blend.

    Reply
    1. Sarah Bond says:

      I’m so happy to hear that you loved the soup Darcie! Thank you so much for dropping back in to leave a review; it means the world!

  5. Vicky says:

    5 stars
    This is FANTASTIC!! Made it as directed (without the corn tortilla strips … a WW decision). This is a keeper@

    Reply
    1. Sarah Bond says:

      Yay! So happy to hear that you loved it Vicky. Enjoy!!

  6. Holly Fitzgerald says:

    5 stars
    On the tortilla soup, how much is a serving? It doesn’t say how many servings are in 1x.

    Reply
  7. Lesa Smith says:

    5 stars
    The creamy chickpea tortilla soup is 10 stars! Absolutely delicious! Thank you!!

    Reply
    1. Sarah Bond says:

      So excited to hear how much you loved it, Lesa! Happy eating!

  8. Lori Justman says:

    5 stars
    delicious and so easy. i did the corn tortillas strips in airfryer with avocado spray. i will make again. thank you

    Reply
    1. Sarah Bond says:

      Such a great idea doing the tortilla strips in the air fryer. I’ll have to try that next time 🙂 Happy eating!

  9. Susan says:

    5 stars
    Oh my this was so tasty! First soup of the fall was a hit 😋

    Of note, the heat from the jalapeños and chili’s in the tomato was noticeable if you are sensitive to heat, and I added an entire bag of frozen corn because I like it. But this may be a weekly repeat at my house ❤️

    Reply
    1. Sarah Bond says:

      So excited to hear you loved it, Susan! Happy eating! 😀

  10. nitewriter98 says:

    5 stars
    Made today and I love it! Super quick and easy. I left out the cilantro (yuck) and cheated and bought ready-made tortilla strips. I’m freezing a batch for my daughter who’s away at college and who I know will also love it. 10/10!

    Reply
    1. Sarah Bond says:

      So happy to hear you loved it! And what a great college meal for her as well 😀 Happy eating!