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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. Shelly Egerer says:

    5 stars
    My friend made this and I loved it! I would like to make it for an event I am am hosting and will have guests who are vegan. I am not familiar with using vegan dairy substitutes. Will the vegan cream cheese work in this recipe? Or do you have another suggestion?

    Reply
    1. Sarah Bond says:

      I’m so happy you loved it! As for the vegan cream cheese, it really depends on the brand whether or not it will melt well. You might try a test run before the event just to make sure it works for you!

    2. Erin says:

      I’d try homemade raw cashew cream if you have a good blender. There’s recipes online or just soak some (like 1/2 c) cashews overnight, drain and blend with water- some recipes add little lemon juice or vinegar. It works great as a dairy replacement in soups.

  2. Mari says:

    What is the measurement of 1 serving? How many grams or oz?

    Reply
    1. Sarah Bond says:

      A serving is simply 1/6th of the whole recipe 🙂

  3. Beth says:

    5 stars
    This was very good! However my daughter and I cannot do dairy so we replaced the cream cheese with coconut cream. It was delicious and didn’t give it a coconut flavor at all.

    Reply
    1. Sarah Bond says:

      So happy you made it work for your diet! Happy eating!!

    2. Kristin Centofante says:

      how would I make this ahead to be stored in the freezer? Cook everything and then freeze without the last ingredients (cheese, cilantro, lime juice)?

    3. Sarah Bond says:

      Hi Kristin! 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!

  4. BOBBIE DELLACQUA says:

    I cannot stand cream cheese. For the tortilla soup, what else could I use? Thanks!

    Reply
    1. Sarah Bond says:

      Heavy cream or half and half would work well instead! Or for a vegan option you could blend up cashews with a little bit of water and stir that in.

  5. Mary says:

    5 stars
    Delicious, creamy, flavorful, just enough heat.

    Reply
    1. The Live Eat Learn Team says:

      Thanks for making it Mary!

  6. Jackie says:

    5 stars
    Very good and easy! I’m definitely be saving this one as we get closer to Winter months!

    Reply
    1. Sarah Bond says:

      Yay! So thrilled to hear that you loved the recipe, Jackie!

  7. Jennifer says:

    Any substitute recommendations for the jalapeno? Spicy is hard for me but this sounds so delicious and healthy!

    Reply
    1. Sarah Bond says:

      You can just omit them, or use bell peppers! 🙂

  8. Mary says:

    5 stars
    This is so good.It should be illegal.

    Reply
  9. Sue says:

    Hi, thanks for the recipe! Can this soup be made in the crockpot if the ingredients weren’t frozen? It’s probably a silly question but curious if the soup would turn out wrong if the ingredients aren’t frozen?

    Thank you!

    Reply
    1. Sarah Bond says:

      It should turn out well in the crockpot even if you’re not starting with frozen ingredients. Happy eating!

  10. Tonya Sue says:

    This looks amazing! Tell me, if I use my own DIY taco seasoning, how much do I include in tablespoons/teaspoons?

    Reply
    1. Sarah Bond says:

      I would use 2.5 to 3 tablespoons!