Learn how to make vegetarian black bean tortilla soup! Each bite is filled with beans, corn, and a rich tomato-y broth that’s topped with creamy avocado and crispy tortilla strips. A satisfying vegan soup that’s super easy to make!
This vegetarian black bean tortilla soup is one of the coziest soups that is filled with flavor! It’s made with a rich tomato base, hearty beans, and warming spices. The soup is topped with creamy avocado to cool down the spices, cilantro leaves, and of course – crispy tortilla strips for texture!
If you’ve had a traditional tortilla soup with chicken, then you will love this plant-based version! It’s satisfying, filled with plant protein, and equally delivers on flavor. It’s a soup the whole family will love and gluten-free friendly!
Ingredients – What You Need
Below you’ll find the full list of ingredients you’ll need to make this recipe happen.
Vegetable broth: for the base of the soup!
Fire-roasted tomatoes: for tomato-y flavor!
Yellow onion: used to help deepen the soup flavor.
Celery: this may seem a bit odd for a Mexican dish, but celery adds a ton of flavor and richness to the broth. Only a little is needed!
Beans: This recipe calls for both black beans and garbanzo beans.
Corn: you can use fresh or frozen. Fire-roasted corn will give extra flavor!
Tomato paste: for thickening the soup.
Spices: the blend of spices needed is paprika, chili powder, cumin, garlic powder, and dried oregano.
Toppings: you’ll need tortilla chips or strips, avocado slices, and fresh cilantro for topping!
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How to Make Vegetarian Black Bean Tortilla Soup
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1
Sauté onions and celery in a large pot with oil and a pinch of salt until soft (about 3 minutes).
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2
In the same pot, add diced tomatoes, beans, corn, tomato paste, and broth.
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3
Then stir in spices with salt & black pepper. Let the soup simmer for 45-60 minutes, stirring often. Serve with avocado slices, tortilla strips, and cilantro.
Tips for Success
Tortilla options: for the “tortilla” ingredient, you can use either tortilla chips or strips! You can also make your own with corn tortillas and some oil in a frying pan.
Beans: You can switch up the beans in this recipe and use pinto, kidney, or even add lentils!
More topping ideas: add even more flavor by topping your soup with cheddar cheese, fresh lime juice, sour cream, or jalapeno slices for some heat!
Frequently Asked Questions
Can I freeze this soup? Yes! It freezes great. Allow the soup to cool to room temperature before storing in an airtight container or freezer-friendly bag and lay flat in the freezer. Freeze for 1-2 months.
How long does it keep? It should keep chilled in the refrigerator for 4-5 days.
What to Serve it With
This soup pairs perfectly alongside our 10-minute naan pizza or tortilla pizzas! If you’re looking for something lighter, you can try our vegetarian taco salad, also very delicious.
More Vegetarian Soups to Try
- Tuscan White Bean Soup
- 30-Minute Leek and Potato Soup
- Copycat Panera Autumn Squash Soup
- One Pot Vegetarian Bean Chili
Vegetarian Black Bean Tortilla Soup
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Learn how to make vegetarian black bean tortilla soup! Each bite is filled with beans, corn, and a rich tomato-y broth that's topped with creamy avocado and crispy tortilla strips. A satisfying vegan soup that's super easy to make!
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Serves 6
Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 cup chopped celery
- 1 32 oz vegetable broth
- 1 14 oz fire roasted diced tomatoes
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can garbanzo beans
- 1 cup frozen corn
Seasoning
- 1 Tablespoon paprika
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1-2 Tablepsoon Tomato paste
- dash of cayenne
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Toppings
- tortilla strips, chips
- fresh cilantro
- avocado slices
Instructions
In dutch oven or large pot, saute diced onion and celery in olive oil over medium heat for 3-5 minutes or until vegetables are soft. Add vegetable broth, tomatoes, beans, corn, tomato paste, and all of seasoning ingredients.
Stir ingredients and cover. On low to medium heat – simmer for 1 hour. Stir often.
When soup has cooked down/thickened, serve and top with cilantro, tortilla strips/chips, avocado slices. Enjoy!
Notes
- Tortilla options: for the “tortilla” ingredient, you can use either tortilla chips or strips!
- Beans: You can use almost any bean for this recipe – cannellini, black bean, kidney bean, garbanzo bean, or navy beans.
- More topping ideas: add even more flavor by adding cheddar cheese, lime juice, and green onion.
- How long it keeps: the leftovers should keep for about 3-5 days chilled in an airight container.
Course Main Course, Soup
Cuisine American, Mexican
Keyword black bean tortilla soup, vegan tortilla soup, vegetarian tortilla soup
Freezer Friendly Yes
Author A Simple Palate
Nutrition
Serving: 0g | Calories: 263kcal | Carbohydrates: 39.4g | Protein: 12.8g | Fat: 6.7g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 772.2mg | Potassium: 0mg | Fiber: 0g | Sugar: 4.3g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 0mg | Iron: 0mg