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.
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.
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!
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Ingredients you’ll need
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
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 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
Slice five corn tortillas into 1/2 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.
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.
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
Similar recipe ideas
If you like this recipe you’ll love this black bean soup.
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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
- 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
- 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 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 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.
Video
Notes
- 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.
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 warming through.
Stephanie
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!
Cassidy Reeser
Thanks so much Stephanie! So happy to hear that you love it! 🙂
Kelly Roddy
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
Cassidy Reeser, RDN, LD
Awesome, so glad to hear that you all loved it!