This Fiesta Soup with Cilantro Chile Cream is the ultimate quick and hearty meal, perfect for busy weeknights. Inspired by a recipe that included chicken that I used to make a long time ago put out by the brand Ortega.
They no longer have the recipe on their website so I thought I would take what I had written down and veganize it! Ready in just 20 minutes, it’s packed with bold flavors from a combination of salsa, black beans, corn, and a hint of spice.
The creamy cilantro chile topping adds a refreshing twist, while crispy tortilla strips and a squeeze of lime take it to the next level. Whether you’re cooking for the family or looking for a comforting solo dinner, this soup is a delicious and satisfying choice.
Jump to RecipeWhen you need a warm, comforting meal that’s quick, easy, and bursting with flavor, this vegan fiesta soup is the answer! Made with pantry staples like black beans, corn, salsa, and rice, this hearty soup comes together in just 20 minutes—perfect for busy weeknights.
Topped with a creamy cilantro chile drizzle and crunchy tortilla strips, every bite delivers the bold flavors of a classic Mexican-inspired dish with minimal effort. Whether you’re a seasoned plant-based eater or just looking for a delicious meatless meal, this soup is a must-try!
Why You’ll Love This Vegan Fiesta Soup
Ready in Just 20 Minutes – No long cooking times here! This quick soup is perfect for busy schedules.
Made with Simple Pantry Staples – Black beans, corn, salsa, and rice create a budget-friendly meal.
Gluten-Free & Dairy-Free – A naturally allergy-friendly dish that everyone can enjoy.
Packed with Flavor – Salsa, green chiles, and spices bring a bold, zesty taste.
Customizable Heat Level – Adjust the spice by choosing mild, medium, or hot salsa and green chiles.
Meal Prep-Friendly – This soup stores well, making it great for leftovers or batch cooking.
Tips & Variations
Make It Spicier: Use hot salsa, extra diced green chiles, or add cayenne pepper.
Use Pre-Cooked Rice: If you have leftover rice, stir it in during the last 5 minutes instead of cooking from scratch.
Switch Up the Beans: Try using pinto beans, kidney beans, or a mix for added variety.
Make It Creamy: Blend half of the soup before serving for a thicker texture.
Top It Off: Add diced avocado, jalapeño slices, or a drizzle of hot sauce for extra flavor.
Meal Prep & Storage
Make-Ahead: This soup tastes even better the next day as the flavors meld together!
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm in a pot over medium heat or microwave in 1-minute intervals, stirring between each.
Freezing: Let the soup cool completely, then freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Final Thoughts
This vegan fiesta soup is the perfect quick and easy plant-based meal when you’re craving something hearty, healthy, and full of flavor. Whether you’re meal-prepping, feeding a crowd, or just need a 20-minute dinner, this recipe is a winner.
Try it out, and let me know in the comments—what’s your favorite way to customize this fiesta soup? 🌶🥑🌽
20-Minute Fiesta Soup with Cilantro Chile Cream
Course: DinnerCuisine: MexicanDifficulty: Easy20
minutesIngredients
For the Soup:
1 carton vegetable broth (e.g., plant-based chickenless broth)
2 cloves garlic, minced
1 cup water
1 jar salsa (choose your preferred spiciness)
½ cup long-grain rice
1 tsp oregano
1 tsp salt
1 can black beans, drained and rinsed
1 can corn, drained
½–1 can diced green chiles (adjust for desired spice level)
For the Cilantro Chile Cream:
½ cup vegan sour cream
3 tbsp cilantro, chopped
1 tbsp diced green chiles
Juice of ½ lime
pinch of salt
Garnish:
Tortilla strips
Fresh cilantro
Additional lime juice, if desired
Directions
- Prepare the Soup: Heat a drizzle of olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Heat a drizzle of olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the vegetable broth, water, salsa, long-grain rice, oregano, salt, black beans, corn, and diced green chiles to the pot. Stir well.
- Bring the mixture to a boil, then reduce the heat to low and simmer for the amount of time specified on your rice package (to make this a true 20-minute meal, use a rice that cooks in 20 minutes).
- Make the Cilantro Chile Cream: In a small bowl, mix the vegan sour cream, chopped cilantro, diced green chiles, and lime juice until well combined. Set aside.
- Ladle the soup into bowls and top with a dollop of the cilantro chile cream.
- Garnish with tortilla strips, fresh cilantro, and a squeeze of lime juice, if desired.
Notes
- Store in the fridge in an air-tight container for up to 7 days.
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