Black Bean Tortilla Soup Recipe Vegetarian and Delicious

There’s nothing quite like a warm, comforting bowl of soup to brighten up any day — especially when it’s packed with wholesome, hearty ingredients like black beans and fresh vegetables. This Black Bean Tortilla Soup recipe is a vegetarian delight that combines robust flavors, a touch of spice, and the perfect crunch of crispy tortilla strips.

Whether you’re looking for a quick weeknight meal or a nourishing dish to serve guests, this soup will quickly become a favorite in your recipe box.

Rich in protein and fiber, this vegetarian soup is both filling and nutritious, making it ideal for anyone wanting to eat healthfully without sacrificing flavor. The blend of smoky chipotle, zesty lime, and fresh cilantro creates a vibrant base that’s sure to awaken your taste buds.

Plus, it’s easy to customize with your favorite toppings, from creamy avocado slices to tangy shredded cheese. Let’s dive into how you can whip up this delicious, soul-warming soup right in your own kitchen!

Why You’ll Love This Recipe

This Black Bean Tortilla Soup is a perfect marriage of healthy ingredients and bold flavors. It’s vegetarian-friendly but packed with protein from black beans, making it both satisfying and nutritious.

The recipe is incredibly versatile — you can make it mild or spicy, chunky or smooth, depending on your preference.

It’s also a great make-ahead meal, as the flavors deepen beautifully when the soup sits overnight. Plus, it’s budget-friendly, uses pantry staples, and comes together in under an hour.

If you’re a fan of hearty soups like our Chili Recipe New Mexico or crave rich comfort foods like the Classico Sun Dried Tomato Alfredo Sauce Recipe, this soup will fit right in with your repertoire.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, seeded and finely chopped (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder (adjust to taste)
• 4 cups vegetable broth
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 cup frozen corn kernels
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste
• 6 corn tortillas, cut into thin strips
• 1/4 cup fresh cilantro, chopped
• Optional toppings: diced avocado, shredded cheese, sour cream, sliced radishes, chopped green onions

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or heatproof spatula
• Measuring spoons and cups
• Colander (for rinsing beans)
• Oven or skillet (for toasting tortilla strips)
• Blender or immersion blender (optional, if you prefer a smoother soup)

Instructions

1. Prepare the tortilla strips: Preheat your oven to 375°F (190°C). Toss the tortilla strips with a tablespoon of olive oil and a pinch of salt. Spread them in a single layer on a baking sheet and bake for 10-12 minutes, flipping halfway through, until crispy and golden. Set aside for garnish.
2. Sauté the aromatics: Heat the remaining tablespoon of olive oil in your pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
3. Add spices: Sprinkle in the cumin, smoked paprika, and chipotle chili powder. Stir constantly for about 30 seconds to toast the spices and bring out their aroma.
4. Combine main ingredients: Pour in the vegetable broth, black beans, diced tomatoes (with their juice), and frozen corn. Stir well to combine.
5. Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 25-30 minutes, allowing the flavors to meld beautifully.
6. Blend if desired: For a creamier texture, use an immersion blender to puree about half of the soup directly in the pot, or transfer half the soup to a blender and puree, then return it to the pot. Stir to combine.
7. Season and finish: Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
8. Serve: Ladle the soup into bowls, garnish with crispy tortilla strips and your favorite toppings such as avocado slices, shredded cheese, sour cream, or green onions.

Tips & Variations

For a smoky depth, you can add a chipotle pepper in adobo sauce to the soup when adding the spices.

If you want to make this soup vegan, simply skip the cheese and sour cream or use plant-based alternatives. For a heartier meal, consider adding diced sweet potatoes or chopped bell peppers during the sauté step.

Prefer a spicier kick? Add more jalapeños or a pinch of cayenne pepper.

If you want a milder flavor, simply omit the jalapeño and chipotle chili powder.

For a quicker version, use canned corn that’s already cooked, or add fresh corn kernels in season for a sweet crunch. Leftovers store well in the fridge for up to 4 days and freeze beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a simple green salad or a side of warm cornbread for a well-rounded meal. For an extra touch, serve it with lime wedges and a sprinkle of fresh cilantro to brighten every spoonful.

If you love experimenting with Mexican-inspired dishes, try pairing this soup with our Chipotle Black Beans And Rice Recipe for a complete feast, or enjoy it as a starter to a creamy pasta dish like the Classico Sun Dried Tomato Alfredo Sauce Recipe.

And when it’s time for dessert, cool down with a scoop of our decadent Cinnamon Pecan Ice Cream Recipe.

Conclusion

Black Bean Tortilla Soup is a delightful vegetarian recipe that brings warmth, nutrition, and bold flavors to your table with ease. Its combination of smoky spices, hearty beans, and fresh toppings makes it a crowd-pleaser for any season.

Whether you’re cooking for family or hosting friends, this soup is an excellent way to showcase how simple ingredients can create something truly special.

With minimal prep and flexible options to suit your taste, it’s easy to see why this recipe deserves a permanent spot in your meal rotation. Try it out, and don’t forget to experiment with different toppings and spice levels to make it your own.

Happy cooking!

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