This vegetarian tortilla soup uses pantry staples like canned black beans, and it’s made in just over 30 minutes. You can enjoy this customizable and easy vegetarian recipe in any season!
Winter and soup go together like summer and fruit. You just can’t have one without the other. That’s why this vegetarian black bean tortilla soup is my new favorite winter soup.
“But Cassidy, this soup has corn and tomatoes; how can you call this a winter soup?” Don’t worry. We’re taking full advantage of a well-stocked pantry and freezer with this recipe.
Frozen corn, canned tomatoes, and canned black beans are the stars of the show. Combine with flavorful seasonings and a hearty vegetable broth and you’re set for a light but filling soup.
What you’ll find in this vegetarian tortilla soup
- Black beans
- Fire roasted crushed tomatoes
- Sweet corn
- Bell pepper
- Red onion and garlic
- Cilantro and lime juice
Diced red and green bell pepper are usually available frozen, but I prefer to use fresh peppers in this recipe because they saute better.
Making this soup in the summer? Use fresh sweet corn other seasonal produce, like zucchini, to stretch this soup further.
How to make toasted tortilla strips
- Preheat the oven to 400 degrees F.
- Slice five corn tortillas into 1/2 inch strips. Line up on a parchment paper lined baking sheet.
- Bake for 10 minutes, flipping halfway through. The tortilla strips are ready when crispy and browned.
- Sprinkle with salt, cumin, and chili powder.
Other tasty soup toppings
As with every soup ever, 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
- Avocado
Looking for similar recipes?
- Refried Black Beans
- Chipotle Black Bean Soup (Slow Cooker or Instant Pot)
- Black Beans and Brown Rice (Instant Pot)
- Fresh Black Bean Salad
- Vegetarian Black Bean Enchiladas
Vegetarian Black Bean Tortilla Soup
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
- 1/4 teaspoon salt
- 1 can (15 ounces) fire roasted tomatoes
- 2 cans (15 ounces each) black beans drained and rinsed
- 1 cup frozen corn
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon chopped fresh cilantro plus more for topping
- 2 tablespoons lime juice from ~1 medium lime, plus more for topping
Toasted Tortilla Strips
- 5 6" yellow or white corn tortillas
- 1/2 teaspoon cumin
- 1/2 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 spices, fire roasted tomatoes, black beans, frozen corn, vegetable broth, water and cilantro. Bring to a simmer. 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 1/2" 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.
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