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    Home » Recipes » Soups & Stews

    Vegetarian Black Bean Tortilla Soup

    Published: Feb 24, 2019 · Modified: Jan 18, 2021 by Cassidy Reeser · This post may contain affiliate links.

    23.3K shares
    jump to recipe

    Get ready to cozy up with a bowl of this flavorful vegetarian tortilla soup because it's ready in just 30 minutes! This recipe uses pantry staples and is quick and easy to make any time of year.

    Overhead view of bowl of soup with toppings and gold spoon.

    Whether it's the middle of winter or height of summer, this black bean tortilla soup is ready to be made from scratch! It's made with mostly pantry staples and just a handful of fresh ingredients, all of which are easy to customize or substitute.

    Table of Contents hide
    1 Why this recipe works
    2 Ingredients you'll need
    3 Step by step instructions
    4 Recipe FAQ
    5 Topping ideas
    6 Similar recipe ideas
    7 Vegetarian Black Bean Tortilla Soup

    Why this recipe works

    • Diet-friendly: Vegan, vegetarian and gluten-free
    • Simple ingredients: Pantry staples like canned tomatoes and spices combine with whole foods like bell pepper and onion
    • Customizable: Choose from frozen, canned or fresh ingredients to fit your needs
    • Homemade crispy tortilla strips add a nice crunchy topping and give the soup its namesake!

    Ingredients you'll need

    Labeled tortilla soup ingredients.
    • Veggies: Use frozen or canned corn, canned tomatoes and fresh or frozen bell pepper.
    • Beans: Black beans are my go-to, but you can also use kidney beans, chickpeas or pinto beans.
    • Fire roasted crushed tomatoes can be replaced with regular crushed tomatoes as needed.

    Step by step instructions

    Steps 1 and 2 to make tortilla soup.

    Step one. In a large pot, heat the olive oil over medium heat. Add the onion and peppers, sautéing for 5 minutes, or until softened. Add the garlic and sauté a minute more. 

    Step two. Stir in the spices, fire roasted tomatoes, black beans, frozen corn and cilantro. Stir to combine.

    Step 3 to make tortilla soup.

    Step three. Pour in the vegetable broth 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.

    Recipe FAQ

    How do you make homemade tortilla strips?

    Slice five corn tortillas into ½ inch strips. Line up on a parchment paper lined baking sheet. Bake for 10 minutes at 400 degrees F, flipping halfway through. The tortilla strips are ready when crispy and browned.

    Can I freeze this soup?

    Yes, tortilla soup freezes really well. Let the soup cool to room temperature before transferring to freezer safe containers. I like to freeze individual servings for easy grab-and-go meals. Freeze for up to 3 months. Let thaw in the fridge overnight before reheating.

    How do I store and reheat this recipe?

    Store in a closed container for 3-4 days. Reheat individual servings or the entire pot uncovered on the stove over medium heat until warming through.

    Topping ideas

    As with all soups, the toppings are the best part.

    • Homemade tortilla strips or store-bought tortilla chips
    • Fresh lime juice
    • Chopped cilantro
    • Fresh slices jalapenos or a dash of hot sauce
    • Shredded cheddar cheese or vegan cheese
    • Avocado
    Close up of tortilla soup.

    Similar recipe ideas

    If you like this recipe you'll love this black bean soup.

    • Instant Pot Black Beans
    • Black Beans and Brown Rice (One-Pot, Vegetarian)
    • Southwest Black Bean and Corn Salad
    • Vegetarian Black Bean Enchiladas

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Close up of tortilla soup in a white bowl. Topped with tortilla strips, lime wedge, cheese, and jalapenos.
    Print Recipe
    5 from 2 votes

    Vegetarian Black Bean Tortilla Soup

    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.
    Prep Time10 mins
    Cook Time22 mins
    Total Time32 mins
    Servings: 5 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    Vegetarian Black Bean Tortilla Soup

    • 1 tablespoon olive oil
    • 1 medium red onion diced
    • 1 medium bell pepper diced (I use a combination of red and green)
    • 3 cloves garlic minced
    • 1 tablespoon ground cumin
    • 2 teaspoons chili powder
    • 2 teaspoons dry oregano
    • ¼ teaspoon salt
    • 1 can (15 ounces) fire roasted tomatoes
    • 2 cans (15 ounces each) black beans drained and rinsed
    • 1 cup frozen corn
    • 1 tablespoon chopped fresh cilantro plus more for topping
    • 4 cups vegetable broth
    • 1 cup water
    • 2 tablespoons lime juice from ~1 medium lime, plus more for topping

    Toasted Tortilla Strips

    • 5 6" yellow or white corn tortillas
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • kosher salt, to taste

    Ideas for Toppings

    • cilantro
    • avocado
    • shredded cheddar cheese
    • diced jalapenos

    Instructions

    Vegetarian Black Bean Tortilla Soup

    • In a large pot, heat the olive oil over medium heat. Add the onion and peppers, sauteing for 5 minutes, or until softened. Add the garlic and saute a minute more. 
    • Stir in the cumin, chili powder, oregano, salt, fire roasted tomatoes, black beans frozen corn and cilantro. Stir to combine.
    • Pour in the vegetable broth 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. Stir in the lime juice.
    • To serve, top with toasted tortilla strips, fresh avocado, and additional lime juice and cilantro.

    Toasted Tortilla Strips

    • Preheat the oven to 400 degrees F. 
    • Using a knife, slice the tortillas into ½" thick strips. Line up (don't overlap) on a parchment paper lined baking sheet. Bake for 5 minutes on each side (10 minutes total) or until crispy and browned.
    • Sprinkle with cumin, chili powder, and salt to taste. 

    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.

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    #cozypeachkitchen

     
    Calories: 256kcalCarbohydrates: 44gProtein: 12gFat: 4gSodium: 895mgPotassium: 661mgFiber: 13gSugar: 3gVitamin A: 1470IUVitamin C: 36.8mgCalcium: 67mgIron: 4.3mg

    More Vegetarian Soups and Stews

    • Vegetarian Mushroom Barley Soup
    • Vegan Cream of Broccoli Soup
    • Red Lentil Stew
    • Vegan Chipotle Corn Chowder (Stovetop or Instant Pot)
    23.3K shares

    Reader Interactions

    Comments

    1. Stephanie

      October 20, 2020 at 7:55 pm

      This is such a delicious soup recipe that I just had to comment. There’s not enough love in this comment section! This soup tastes just like the chicken tortilla soup from my favorite restaurant that I loved before going vegetarian. I’m lazy and always top it with store bought tortilla chips, which I also have as a side with salsa. I tend to prefer a heartier soup so I leave out the extra cup of water and it’s perfect for me.
      This is soup is amazing and I highly recommend it. It helps that it’s a super simple recipe as well!

      Reply
      • Cassidy Reeser

        October 21, 2020 at 8:18 am

        Thanks so much Stephanie! So happy to hear that you love it! 🙂

        Reply
    2. Kelly Roddy

      February 01, 2020 at 12:50 am

      OMG I made this soup for dinner tonight & my family was blown away! I will be making this Tortilla soup every chance I can! So very simple too! Thank you for sharing you’re pie, it’s a keeper. Kelly

      Reply
      • Cassidy Reeser, RDN, LD

        February 01, 2020 at 8:27 am

        Awesome, so glad to hear that you all loved it!

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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