Black Bean Tortilla Soup is vegan, gluten-free, and packed full of flavor. It is an easy weeknight meal. This soup can be made in about 25 minutes to have dinner on the table in a snap!
This warm, nourishing soup will lift you up when you're feeling down. Black beans are combined with celery, cumin, chili powder, corn, and tomatoes to pack a ton of nutrition into this simple soup.
Black bean tortilla soup is hearty and filling and is a satisfying meal on its own.
But, you can also level up your meal by adding fluffy white rice, avocado, freshly chopped cilantro, and crushed chickpea tortilla chips on top!
You will love how easy it is to customize this recipe! Want it spicer? Add extra green chiles or jalapeño. Looking for more veggies? Bulk it up by adding roasted sweet potato and broccoli. Need more protein? Add in crispy tofu!
Ingredients
You will need these simple ingredients to make black bean tortilla soup:
- White onion
- Celery
- Garlic
- Chili powder
- Ground cumin
- Dried oregano
- Vegetable broth
- Black beans
- Diced tomatoes
- Corn
- Diced green chiles
- Lime juice
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Topping Ideas
Black bean tortilla soup is delicious with
- Extra chickpea tortilla chips on top.
- A squeeze of fresh lime juice.
- Lots of chopped cilantro.
- Some nutritional yeast tofu for extra protein.
How to Make Black Bean Tortilla Soup
Normally, I tend to stray away from eating a lot of things out of cans. But there are times that can come in handy for a quick, hearty meal. This soup is one of those times. Although, you could definitely make this meal using Instant Pot black beans, and whole tomatoes and chiles if you have them on hand.
This soup starts with a simple base of onion and celery. First, in a medium soup pot, saute the onion and celery in a little vegetable broth, water, or oil until softened and slightly browned. Next, add the garlic, cumin, chili powder, and oregano and cook until fragrant 30-60 seconds. Toasting your spices before adding liquid intensifies their flavors and adds more depth to your dishes.
Once your spices are all nice and toasty, add some broth, black beans, tomatoes, corn, and optional green chiles for an added kick. Let this simmer for about 10 minutes, stir in the lime juice, and then it's ready to serve! Whoa, that was fast! Crush some chickpea tortilla chips on top and serve a few extra for dipping on the side, if desired. I always desire.
What do I serve with Tortilla Soup?
This soup is perfect just like this. But if I happen to have some leftover rice or lemony quinoa lying around, I'll add a scoop on top for some additional flavor and texture.
Garnish with chopped cilantro and a lime wedge for added flavor. Once you've added all these delicious toppings, enjoy!
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📖 Recipe
Black Bean Tortilla Soup
Ingredients
- 1 tablespoon olive oil (optional)
- 1 medium onion diced
- 2 stalks celery sliced ¼" thick
- ½ teaspoon salt plus more to taste if needed
- 4 cloves garlic minced
- 1 teaspoon chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 4-5 cups vegetable broth
- 1 15 ounce can black beans drained and rinsed
- 1 15 ounce can diced tomatoes with juices
- 1 cup fresh or frozen corn kernels
- 1 4.5 ounce can diced green chiles (optional)
- 2 tablespoons fresh lime juice
Optional Toppings
- 5 ounce bag tortilla chips
- 1 cup quinoa or rice
- cilantro
- lime wedges
Instructions
- Heat a soup pot over high heat. Add a little water or olive oil to the pan. Add the onion, celery and ½ teaspoon salt and cook until softened and slightly browned. Add the garlic, chili powder, cumin and oregano and cook until fragrant 30-60 seconds.
- Once your spices are all nice and toasty, add 4 cups broth, black beans, tomatoes, corn, and optional green chiles. Bring to a boil, then reduce to a simmer. Let this simmer for about 10 minutes and then stir in the lime juice. Season with salt and pepper. Add additional broth if it seems too thick
- Crush some tortilla chips on top and serve a few extra on the side for dipping. Add optional rice or quinoa to the top of each bowl of soup. Garnish with cilantro and lime wedges if desired. Enjoy!
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