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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.

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5 from 37 votes

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89 Comments

  1. Peyton says:

    5 stars
    So yummy and super easy to throw together! I topped it with shredded cheese, more cilantro, and green onion.

    Reply
    1. Sarah Bond says:

      Yay! Thrilled that you loved it, Peyton! Happy eating 😀

  2. Fin says:

    5 stars
    This soup was AMAZING!!! I used some salsa cuz I only had 1 can of tomatoes and in place of cream cheese I blended a little soy milk with some roasted cashews and threw that in and it made is sooo creamy!! Absolutely recommend for a healthy, hearty weightloss meal!

    Reply
    1. Sarah Bond says:

      Such a great idea! Thanks so much for leaving such a thoughtful review, Fin! Happy eating 😀

  3. Hannah says:

    5 stars
    Made this yesterday- OUTSTANDING!! Loved by vegetarians and meat eaters alike!!

    Reply
    1. The Live Eat Learn Team says:

      So glad it hit the spot Hannah, thanks for sharing!

  4. Hannah says:

    5 stars
    This was soooo good… reminded me of Chick Fil A’s chicken tortilla soup. I didn’t even miss the chicken!

    Reply
    1. The Live Eat Learn Team says:

      Thanks for the sweet review Hannah!

    2. Kim says:

      5 stars
      This recipe is totally my jam – fast, easy, delicious and nutritious. I opted for store bought tortilla chips, making my total time just 40 minutes from start to serve. My Huz put the steak he was marinating back in the fridge and ate this vegetarian meal with me instead : )

    3. Sarah Bond says:

      I love that everyone had it their way! Enjoy! 😀

  5. Kelly O says:

    5 stars
    Thank you for sharing this recipe

    Reply
  6. Giuliana says:

    5 stars
    Absolutely delicious & so easy! This is the 3rd thing I’ve made from your recipes and I’ve been impressed with each one! Thank YOU!

    Reply
    1. The Live Eat Learn Team says:

      Love hearing this, thanks for being here Giuliana!

  7. Nadine says:

    5 stars
    I made this soup for dinner last night, it’s PHENOMENAL! The whole family loved it. I will be adding it to the rotation of soups for the season. Thank you so much! x

    Reply
    1. The Live Eat Learn Team says:

      Love hearing this Nadine, thanks for being here!

  8. Gail says:

    5 stars
    I made the chic pea tortilla soup! Was so delicious!!! I did use chicken broth along with vegetable “better than bouillon” soup base. We ate this several days in a row, because my husband is addicted to it !!! 😆
    I will be making this ofter. Thanks!!!

    Reply
    1. Sarah Bond says:

      I’m thrilled to hear it, Gail! Happy eating!

  9. Amy says:

    5 stars
    This soup was delicious and easy to make with simple ingredients.

    Reply
    1. The Live Eat Learn Team says:

      Thanks for the kind words Amy, happy eating!

  10. Cara B says:

    I have an aversion to cream cheese. Do you have a swap idea?

    Reply
    1. Sarah Bond says:

      You can use a splash of heavy cream instead!