This easy, one pot, tortilla soup can be on the table in less than an hour for a delicious and hearty weeknight meal with very little prep or clean-up.

This soup has evolved with me for more than 30 years!  It started out as a chicken tortilla soup then transformed into a vegetarian soup 16 years ago and has now evolved into its best version yet, this Vegan Tortilla Soup.

This is definitely one of my go-to recipes because I always have the needed pantry ingredients on hand, and almost always have the bell peppers and cilantro too.  I also love it because, if you’re cooking for just two (like me), it’s an easy make-ahead meal that you can have on hand for lunch or dinners for 2 to 3 days.

The spice level of this soup can be easily adjusted by using a mild to spicy salsa and by the size of the chipotle pepper used.  I like to use a medium salsa and one small chipotle pepper.  To add a little more spice and zing to it, I will sometimes add a ¼ cup of my Chipotle Nacho Cheese if I have some in the fridge.

I hope you love this Tortilla Soup as much as I have for so many years!