I’m sharing a Vegetarian Tortilla Soup made with black beans, pantry staples, and crispy homemade tortilla strips that comes together in under 30 minutes and includes a clever twist you’ll want to see.

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I love how this Vegetarian Black Bean Tortilla Soup feels like a shortcut to something way fancier. I start with a yellow onion for that sweet base, and finish with torn corn tortillas for the best crunchy contrast, cuz texture matters more than people admit.

It’s mostly pantry stuff, comes together stupid fast, and somehow tastes like you fussed all afternoon. I toss it into my Ella Vegan meal rotation whenever I need a weeknight hero, and friends always call it their favorite Vegetarian Tortilla Soup.

Try it once and you’ll keep finding reasons to make it again.

Ingredients

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Black beans: hearty, full of fiber and plant protein, keeps you full for hours
Corn: sweet pop, gives carbs and a touch of natural sweetness, adds texture
Tomatoes: bright acidity, vitamin C and umami, especially if fire roasted
Avocado: creamy healthy fats, balances spice, makes the soup silky and craveable
Lime: bright citrus zing, lifts flavors, adds acidity not sweetness
Corn tortillas: fried or baked crisp, give crunch and toasty corn flavor
Onion and garlic: build savory base, provide aromatics and depth, real simple

Ingredient Quantities

1 tbsp olive oil (or a glug, if you’re like me)

1 medium yellow onion, diced

3 cloves garlic, minced

1 jalapeño, seeded and minced (optional)

2 cans (15 oz each) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, fire roasted if you got it

4 cups low sodium vegetable broth

1 cup frozen or canned corn kernels

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1 tsp kosher salt, plus more to taste

1/4 tsp ground black pepper

2 tbsp fresh lime juice (about 1 lime)

1/4 cup chopped fresh cilantro

6 small corn tortillas for crispy strips

2 tbsp vegetable oil (for frying or baking the tortillas)

1 avocado, diced, optional

1/2 cup shredded cheddar or Monterey Jack, optional

1/2 cup sour cream or plain Greek yogurt, optional

Lime wedges for serving, optional

Chopped green onions for garnish, optional

How to Make this

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1. Make the tortilla strips first so theyre ready when the soup is done: stack the 6 corn tortillas, cut into thin strips, toss with 2 tbsp vegetable oil and a pinch of salt. To bake: spread in one layer on a sheet pan and roast at 400F for 8 to 12 minutes, flipping once, until crisp. To fry: heat the 2 tbsp oil in a skillet over medium heat and fry strips in batches until golden, drain on paper towels.

2. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced yellow onion and sauté until soft and translucent, about 5 minutes.

3. Add the minced garlic and the seeded, minced jalapeño (if using) and cook, stirring, about 30 to 60 seconds until fragrant. dont let the garlic burn.

4. Sprinkle in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/4 tsp black pepper. Stir and toast the spices for about 30 seconds to bring out their flavor.

5. Pour in the 2 cans (15 oz each) drained and rinsed black beans, the 1
4.5 oz can diced tomatoes (fire roasted if you got it), 4 cups low sodium vegetable broth, and 1 cup corn kernels. Bring to a simmer.

6. Simmer gently for 10 minutes to meld flavors. For a thicker, creamier texture mash about a third to half of the beans against the side of the pot with a potato masher or the back of a spoon. Alternatively, blitz half the soup with an immersion blender for a few seconds then stir it back in.

7. Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust salt and pepper as needed.

8. Ladle the soup into bowls and top with the crispy tortilla strips. Add diced avocado, a sprinkle of shredded cheddar or Monterey Jack, and a dollop of sour cream or plain Greek yogurt if you want a richer bowl.

9. Finish with extra cilantro, chopped green onions and lime wedges for squeezing. Leftovers keep refrigerated up to 4 days or freeze up to 3 months; reheat gently and add a splash of broth if it thickens.

Equipment Needed

1. Rimmed sheet pan (for baking the tortilla strips)
2. Large heavy pot or Dutch oven for the soup, roomy is better
3. Large skillet or frying pan if you want to fry the strips instead of baking
4. Cutting board — any sturdy one will do <-- remove this line?

FAQ

Q: Can I make this gluten free? A: Yes. Corn tortillas and plain vegetable broth are naturally gluten free, just check your canned goods and spices for any hidden gluten. If you need to be extra careful buy cans labeled gluten free.

Q: How do I make it less or more spicy? A: For milder soup leave out the jalapeño or remove all the seeds, add a pinch less chili powder. For more heat keep the seeds, add a diced serrano or a few dashes of hot sauce, or stir in cayenne to taste.

Q: Can I use dried black beans instead of canned? A: Yep. Use cooked beans: about 1 1/2 to 2 cups cooked beans per can so 1 1/2 to 3 cups total for this recipe. If you cook from dry, soak overnight or quick soak, then simmer until tender, or pressure cook for about 25-30 minutes. Drain and use like canned beans, and cut back a little on the broth if your cooked beans are watery.

Q: How do I get crispy tortilla strips without deep frying? A: Toss cut tortilla strips with the 2 tbsp oil and a pinch of salt, spread single layer on a baking sheet and bake at 400 F for 8 to 12 minutes, shaking once, until golden and crisp. Air fryer works too at 375 F for 5 to 8 minutes. They crisp up fast so keep an eye on them.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. Slow cooker: sauté the onion, garlic and spices first, then add to slow cooker with beans, tomatoes, corn and broth and cook on low 3 to 4 hours or high 1.5 to 2 hours. Instant Pot: sauté in the pot, then add everything and cook on high pressure 8 to 10 minutes and quick release. Add lime and cilantro at the end.

Q: How do I make the soup creamier without adding heavy cream? A: Stir in mashed avocado or plain Greek yogurt, or blend about a cup of the soup (or 1 can of beans) with an immersion blender until smooth and then mix back in. That gives body and creaminess without heavy cream. Taste and adjust salt and lime after blending.

Vegetarian Black Bean Tortilla Soup Recipe Substitutions and Variations

Olive oil: swap with avocado oil, grapeseed oil, or canola oil, or for a richer, slightly buttery taste use melted butter or ghee (works great if youre not avoiding dairy).
Black beans: use pinto beans or kidney beans for a similar texture, chickpeas for a firmer bite, or cooked brown lentils if you want them to break down and thicken the soup more.
Vegetable broth: replace with mushroom broth for extra umami, or use water plus 1-2 tbsp vegetable bouillon or 1 tbsp miso paste (dissolve well) to boost flavor.
Corn tortillas (for strips): use store-bought tortilla chips or crush them on top, slice flour tortillas and bake until crisp, or try roasted chickpeas for a crunchy, gluten-free topping.

Pro Tips

1) Make the tortilla strips early and keep em crisp: bake or fry them ahead, let them cool completely, then store in a paper bag or a loose container so they dont steam and go soggy. If they soften later you can re-crisp them 3 to 5 minutes in a hot oven.

2) Really bloom the spices but dont burn the garlic: toast cumin chili powder and smoked paprika in the hot oil for 20 to 40 seconds until fragrant, then add a splash of broth or the tomato juice from the can to stop them from scorching. Add garlic only right before or after to avoid that bitter burnt taste.

3) Get the best texture by mashing not pureeing: smash about a third to half the beans with a potato masher or blitz half the pot briefly with an immersion blender so the soup is creamy but still chunky. Keep some whole beans and corn for bite, and save a little canned liquid or broth to thin it later if it thickens.

4) Finish, season and store smart: always add the lime juice at the end and then taste for salt since acid changes how salty things seem. Put avocado cilantro and green onions on at the last second. For leftovers reheat gently with a splash of broth, and it freezes well in single portions.

Vegetarian Black Bean Tortilla Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

394

kcal

Equipment: 1. Rimmed sheet pan (for baking the tortilla strips)
2. Large heavy pot or Dutch oven for the soup, roomy is better
3. Large skillet or frying pan if you want to fry the strips instead of baking
4. Cutting board — any sturdy one will do <-- remove this line?

Ingredients

1 tbsp olive oil (or a glug, if you’re like me)
1 medium yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced (optional)
2 cans (15 oz each) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, fire roasted if you got it
4 cups low sodium vegetable broth
1 cup frozen or canned corn kernels
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1 tsp kosher salt, plus more to taste
1/4 tsp ground black pepper
2 tbsp fresh lime juice (about 1 lime)
1/4 cup chopped fresh cilantro
6 small corn tortillas for crispy strips
2 tbsp vegetable oil (for frying or baking the tortillas)
1 avocado, diced, optional
1/2 cup shredded cheddar or Monterey Jack, optional
1/2 cup sour cream or plain Greek yogurt, optional
Lime wedges for serving, optional
Chopped green onions for garnish, optional

Directions

Make the tortilla strips first so theyre ready when the soup is done: stack the 6 corn tortillas, cut into thin strips, toss with 2 tbsp vegetable oil and a pinch of salt. To bake: spread in one layer on a sheet pan and roast at 400F for 8 to 12 minutes, flipping once, until crisp. To fry: heat the 2 tbsp oil in a skillet over medium heat and fry strips in batches until golden, drain on paper towels.
Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced yellow onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and the seeded, minced jalapeño (if using) and cook, stirring, about 30 to 60 seconds until fragrant. dont let the garlic burn.
Sprinkle in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/4 tsp black pepper. Stir and toast the spices for about 30 seconds to bring out their flavor.
Pour in the 2 cans (15 oz each) drained and rinsed black beans, the 1
5 oz can diced tomatoes (fire roasted if you got it), 4 cups low sodium vegetable broth, and 1 cup corn kernels. Bring to a simmer.
Simmer gently for 10 minutes to meld flavors. For a thicker, creamier texture mash about a third to half of the beans against the side of the pot with a potato masher or the back of a spoon. Alternatively, blitz half the soup with an immersion blender for a few seconds then stir it back in.
Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust salt and pepper as needed.
Ladle the soup into bowls and top with the crispy tortilla strips. Add diced avocado, a sprinkle of shredded cheddar or Monterey Jack, and a dollop of sour cream or plain Greek yogurt if you want a richer bowl.
Finish with extra cilantro, chopped green onions and lime wedges for squeezing. Leftovers keep refrigerated up to 4 days or freeze up to 3 months; reheat gently and add a splash of broth if it thickens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.