Two bowls of Loaded Veggie Nacho Soup beside bowls of salsa and chopped red onion and lime
4.94 from 15 votes

Loaded Veggie Nacho Soup

Vegan, gluten free tortilla soup that tastes just like loaded nachos! Pile this simple soup high with gluten free tortilla chips or my DIY chili cheese fritos and your favorite veggies for the ultimate healthy indulgence.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Category: Entree
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 Tbsp olive oil
  • 1/2 large onion (chopped)
  • 3 cloves garlic (diced)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp each sea salt and black pepper
  • 1 6-oz can tomato paste*
  • 2 1/2 cups water
  • 2 cups low sodium vegetable broth (DIY or store-bought)
  • 1 cup your favorite fresh, chunky salsa
  • 1 4-ounce can mild diced green chilis
  • 2 15-ounce cans black beans (lightly drained)

FOR TOPPING (optional)


  1. Heat a large pot over medium heat.
  2. Add olive oil, onion, garlic and sir. Cook for about 5 minutes or until softened and transparent. Turn down heat if the garlic starts to brown.
  3. Add salt, pepper, cumin, chili powder and stir to coat. Then add tomato paste, water, veggie broth, salsa, green chilis and stir to combine. Bring to a simmer, then add black beans. Bring to a simmer again, reduce heat to low and cook for another 20-30 minutes.
  4. Taste and adjust seasonings as needed, adding more spices, salt or pepper. Add hot sauce for more heat.
  5. Serve hot with tortilla chips or DIY chili cheese fritos, fresh onion, avocado or guacamole, fresh cilantro, etc. Add grated cheese or sour cream for non-vegan options.


* You can sub the tomato paste for 1 28 oz. can crushed tomatoes and omit the water.
*If not vegan/vegetarian, as an option you could sub 1 of the cans of black beans for 1 cup cooked shredded chicken.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 4)