Vegetarian Black Bean Tortilla Soup

Ready in under 30 minutes using pantry staples and nutritious ingredients, this vegetarian tortilla soup is great any time of year!

I've been making this vegetarian black bean tortilla soup for years because it's a great way to use up pantry staples.

It's packed with plant-based protein and fiber from 2 cans of black beans, and it's piled high with homemade crispy tortilla strips!

Ingredients you'll need

• Veggies: Use frozen or canned corn and any variety of bell pepper. I also like to add a jalapeno for heat, but this is optional.
• Beans: Black beans are my go-to in vegetarian tortilla soup, but you can also use kidney beans, chickpeas, or pinto beans.
• Bell peppers: Instead of green bell pepper, I use red, orange, or yellow bell pepper because they add a touch of sweetness.
• Petite diced tomatoes with green chilies: I like that the chilies add a touch of spice. In the past, I've made this soup with fire-roasted crushed tomatoes. Either works.
• Vegetable broth: I use Better than Bouillon vegetable base and water in place of vegetable broth, but any standard vegetable broth also works here.

Step-by-step instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, peppers, and salt, sautéing for 6-8 minutes, or until softened.
2. Add the garlic and optional jalapeno and sauté a minute more. 
3. Stir in the spices. Toast for 30 seconds, stirring frequently. Then add the fire roasted tomatoes, drained and rinsed black beans, and frozen corn. Stir to combine.
4. Pour in the vegetable broth or vegetable bouillon and water. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low. Simmer, uncovered, for at least 15 minutes. Simmer longer for more concentrated flavor.

More easy vegetarian soup recipes

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Vegetarian Black Bean Tortilla Soup

Cassidy Reeser, MS, RD

An easy black bean tortilla soup recipe that can be enjoyed year round. Can be made with canned, frozen or fresh produce, depending on the season.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings 5 servings

Ingredients

  

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For the soup

• ▢ 1 tablespoon olive oil
• ▢ 1 medium red onion diced
• ▢ 1 medium bell pepper diced
• ▢ ½ teaspoon kosher salt
• ▢ 4 cloves garlic minced
• ▢ 1 medium jalapeno minced (optional)
• ▢ 1 tablespoon ground cumin
• ▢ 2 teaspoons dry oregano
• ▢ 1 ½ teaspoons chili powder
• ▢ ½ teaspoon chipotle chili powder *optional; can replace with standard chili powder
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ 1 15 ounce can petite diced tomatoes with green chilies
• ▢ 2 15 ounce cans black beans drained and rinsed
• ▢ 1 cup frozen corn
• ▢ 4 cups vegetable broth
• ▢ 1 cup water as needed
• ▢ 2 tablespoons lime juice from ~1 medium lime, plus more for serving
• ▢ ¼ cup fresh chopped cilantro plus more for serving

Toasted Tortilla Strips

• ▢ 8 6-inch yellow or white corn tortillas
• ▢ kosher salt to taste
• ▢ ¼ teaspoon cumin optional
• ▢ ¼ teaspoon chili powder optional

Toppings

• ▢ cilantro
• ▢ avocado
• ▢ shredded cheddar cheese

Instructions

 

For the soup

• In a large pot, heat the olive oil over medium heat. Add the diced onion, pepper, and salt, sautéing for 6-8 minutes, or until softened. Add the garlic and optional jalapeno and sauté another 2-3 minutes, until golden.
• Stir in the cumin, oregano, chili powder, chipotle chili powder, garlic powder, onion powder. Toast for 30 seconds, stirring frequently.
• Stir in the tomatoes with juices, drained and rinsed black beans, and frozen corn. Stir to combine.
• Pour in the vegetable broth. Add 1 cup of water, if needed. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low. Simmer, uncovered, for at least 10 minutes. Simmer longer for deeper flavors.
• Stir in the cilantro and lime juice before serving. To serve, top with toasted tortilla strips, diced avocado, shredded cheese, and additional lime juice and cilantro.

For the tortilla strips

• Preheat the oven to 375 degrees F. 
• Using a knife, slice the tortillas into ½" thick strips. Line up (try not to overlap) on a large sheet pan. Drizzle with olive and salt, tossing with clean hands or a spatula to coat.
• Bake for 5 minutes on each side (10 minutes total) or until crisp and golden. Sprinkle with cumin and chili powder before serving.

Video

Notes

1. Freezing instructions: Let the soup cool to room temperature before transferring to freezer safe containers. Freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
2. Storage and reheating: Store in a closed container for 3-4 days. Reheat individual servings or the entire pot uncovered on the stove over medium heat until warmed through.

Nutrition

Calories: 355kcalCarbohydrates: 66gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 389mgPotassium: 953mgFiber: 17gSugar: 7gVitamin A: 1320IUVitamin C: 48mgCalcium: 135mgIron: 6mg

Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!

This recipe was originally published February 2019. The post was updated in April 2025 but the original recipe remains the same, with a few method adjustments to improve overall quality.