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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. Linda Feldmann says:

    5 stars
    My family loved this! This is a fantastic recipe. Simple and so flavorful. The cream cheese makes it!

    Reply
    1. Sarah Bond says:

      I’m so happy to hear that it was a hit, Linda! Happy eating!

    2. Karen Caruso says:

      Making today. Is it ok to blend some of the soup in blender before serving?

  2. Val says:

    5 stars
    We all loved this recipe!! Making it again this week and also prepping some for my SIL. Sooo yummy!

    Reply
    1. Sarah Bond says:

      Yay! So thrilled to hear it was a hit, Val. Happy eating!

  3. Lydia says:

    5 stars
    This was so good. I made it vegan but blending 3/4 cup cashews with 3/4 cup water as substitute for the cream cheese. Will make this over and over again, thank you!!

    Reply
    1. Sarah Bond says:

      So thrilled to hear it, Lydia! Happy eating!

    2. AH says:

      5 stars
      I did the cashew thing and it was great! This soup is delicious!

  4. Mary says:

    5 stars
    So good – made without the extra jalapeño and green chilies, and it had plenty of seasoning. Will be making it again.

    Reply
    1. Sarah Bond says:

      So thrilled to hear that you loved it, Mary. Happy eating!

  5. Chanel says:

    5 stars
    Loved this recipe! Delicious!!! I have been looking for more protein based meals and this one is definitely worth it. I also added a bell pepper to this recipe. Very simple to make.

    Reply
    1. Sarah Bond says:

      I’m so thrilled to hear it was a hit, Chanel! Happy eating!

  6. Linda says:

    5 stars
    This soup is delicious! Easy to make and delicious the day of and the next day!

    Reply
    1. Sarah Bond says:

      I’m so thrilled to hear that you loved it Linda. Happy eating!

  7. Barb says:

    5 stars
    This is excellent! I did add a cup of chicken, and i used my hand mixer to smash ip a bit of the ingredients, made it creamier. Will make again for sure

    Reply
    1. Sarah Bond says:

      So thrilled to hear that you loved it, Barb! Happy eating!

  8. Jackie says:

    5 stars
    Thank you for sharing this recipe. This is simple and delicious and fits easily into our meal rotation bow. I love it!!!

    Reply
    1. Sarah Bond says:

      Yay! I’m so thrilled to hear how much you loved it, Jackie! Happy eating 😀

  9. Debbie Grilli says:

    5 stars
    Just made this tonight for supper. LOVED it!!! My husband had 2 helpings. One of our new favorite souls! Flavorful and quick and easy to make! 😋😋😋
    P.S.
    Took picture of it but don’t see where I can post it??

    Reply
  10. Debbie Grilli says:

    I had a typo on my review how can I correct?? Stupid autocorrect replaced the word ‘Soups’ with ‘souls’ 🙄🙄🙄 can you correct for me Before you post…so I don’t look like a complete idiot? Please 🙏🤗

    Reply