Vegan Tortilla Soup With Black Beans – Cozy, Zesty, and Weeknight-Friendly

This is the kind of soup that hits all the right notes: hearty, bright, and comforting without feeling heavy. You get warm spices, a rich tomato-chile base, and plenty of texture from black beans, corn, and crunchy tortilla strips. It’s easy enough for a weeknight but special enough to serve to friends.

And because it’s plant-based, it keeps things light while still being satisfyingly filling. If you like bold flavors and minimal fuss, this one’s for you.

Vegan Tortilla Soup With Black Beans - Cozy, Zesty, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 tablespoons olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander (optional but nice)
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned and drained)
• 1–2 chipotle peppers in adobo, minced, plus 1 teaspoon adobo sauce (adjust to taste)
• Juice of 1 lime, plus more to taste
• Salt and black pepper, to taste
• 8 small corn tortillas, cut into thin strips
• 2 tablespoons neutral oil for frying or baking the tortilla strips
• Optional toppings: diced avocado, chopped cilantro, sliced radishes, vegan sour cream or plain coconut yogurt, diced red onion, extra lime wedges

Method

 

1. Make the tortilla strips: Toss the tortilla strips with a little oil and a pinch of salt. Bake at 375°F (190°C) for 8–12 minutes, tossing once, until golden and crisp, or pan-fry in batches over medium heat until crunchy. Set aside on paper towels to cool.
2. Sauté the aromatics: Warm 2 tablespoons olive oil in a large pot over medium heat. Add onion and bell pepper with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until softened and lightly golden.
3. Add garlic and jalapeño: Stir in garlic and jalapeño. Cook 30–60 seconds until fragrant.
4. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, and coriander. Stir for 30 seconds to wake up the flavors. Add tomato paste and cook another minute, stirring.
5. Build the base: Pour in the fire-roasted tomatoes (with juices) and vegetable broth. Stir in chipotle and adobo sauce. Bring to a gentle boil, then reduce to a simmer.
6. Simmer and season: Add black beans and corn. Simmer 10–15 minutes to let everything mingle. Season with salt and pepper to taste.
7. Brighten it up: Turn off the heat and stir in lime juice. Taste and adjust salt, pepper, chipotle, and lime until it pops.
8. Serve: Ladle the soup into bowls. Top with a handful of tortilla strips and your favorite extras like avocado, cilantro, radishes, and a dollop of vegan sour cream.

What Makes This Recipe So Good

• Big flavor, simple steps: A quick sauté, a simmer, and you’re done. No complicated techniques or hard-to-find ingredients.
• Perfect texture combo: Silky, spiced broth meets creamy black beans and crisp tortilla strips.

  Every spoonful feels complete.

• Flexible heat levels: Make it mild or spicy with a simple tweak to the chiles and chili powder.
• Great for meal prep: The flavor deepens in the fridge, and the toppings keep it fresh each time you reheat.
• Budget-friendly and pantry-friendly: Uses staples like canned tomatoes, broth, black beans, and corn.

Ingredients

• 2 tablespoons olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander (optional but nice)
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned and drained)
• 1–2 chipotle peppers in adobo, minced, plus 1 teaspoon adobo sauce (adjust to taste)
• Juice of 1 lime, plus more to taste
• Salt and black pepper, to taste
• 8 small corn tortillas, cut into thin strips
• 2 tablespoons neutral oil for frying or baking the tortilla strips
• Optional toppings: diced avocado, chopped cilantro, sliced radishes, vegan sour cream or plain coconut yogurt, diced red onion, extra lime wedges

Step-by-Step Instructions

1. Make the tortilla strips: Toss the tortilla strips with a little oil and a pinch of salt. Bake at 375°F (190°C) for 8–12 minutes, tossing once, until golden and crisp, or pan-fry in batches over medium heat until crunchy. Set aside on paper towels to cool.
2. Sauté the aromatics: Warm 2 tablespoons olive oil in a large pot over medium heat.

   Add onion and bell pepper with a pinch of salt. Cook 5–6 minutes, stirring occasionally, until softened and lightly golden.

3. Add garlic and jalapeño: Stir in garlic and jalapeño. Cook 30–60 seconds until fragrant.
4. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, and coriander.

   Stir for 30 seconds to wake up the flavors. Add tomato paste and cook another minute, stirring.

5. Build the base: Pour in the fire-roasted tomatoes (with juices) and vegetable broth. Stir in chipotle and adobo sauce.

   Bring to a gentle boil, then reduce to a simmer.

6. Simmer and season: Add black beans and corn. Simmer 10–15 minutes to let everything mingle. Season with salt and pepper to taste.
7. Brighten it up: Turn off the heat and stir in lime juice.

   Taste and adjust salt, pepper, chipotle, and lime until it pops.

8. Serve: Ladle the soup into bowls. Top with a handful of tortilla strips and your favorite extras like avocado, cilantro, radishes, and a dollop of vegan sour cream.

Keeping It Fresh

• Storage: Store the soup and tortilla strips separately. The soup keeps in the fridge for 4–5 days in an airtight container.

  Tortilla strips stay crisp in a sealed bag or jar for up to a week.

• Reheating: Warm the soup on the stovetop over medium heat or in the microwave. Add a splash of water or broth if it thickens. Top with fresh tortilla strips and a squeeze of lime right before serving.
• Freezing: The soup (without toppings) freezes well for up to 2 months.

  Thaw in the fridge overnight. Reheat gently and refresh with lime and cilantro.

Benefits of This Recipe

• High in plant protein and fiber: Black beans add staying power, keeping you full longer.
• Nutrient-dense: Tomatoes, peppers, and corn bring vitamins A and C, plus antioxidants.
• Heart-healthy fats: Avocado and olive oil offer a satisfying richness without heaviness.
• Gluten-free by default: Corn tortillas and vegetable broth keep it accessible for many eaters.
• Customizable for dietary needs: Easy to adjust spice levels, sodium, and toppings.

Common Mistakes to Avoid

• Skipping the spice bloom: Adding spices without briefly toasting them in oil can make the flavor taste flat. Give them 30 seconds in the pot.
• Overcooking the tortillas in the soup: Don’t add the strips to the pot.

  Keep them as a topping so they stay crisp.

• Underseasoning: Taste as you go. The broth needs enough salt and acid (lime) to come alive.
• Too much heat too soon: Chipotle is potent. Start small, then build to your preferred spice level.
• Skipping the lime: That final squeeze balances the smoky, savory flavors.

  It’s essential.

Recipe Variations

• Tomatillo twist: Swap half the tomatoes for tomatillos and add a handful of cilantro stems during simmering for a tangier base.
• Veggie boost: Stir in zucchini, diced carrots, or mushrooms along with the beans and corn.
• Creamy version: Blend 1 cup of the soup with 1/2 cup cashews (soaked and drained) and return to the pot for a silky finish.
• Protein upgrade: Add crispy tofu cubes or shredded jackfruit to make it even heartier.
• Tortilla shortcut: Use high-quality store-bought tortilla chips if you’re short on time. Add at serving.
• No-chipotle option: Use extra smoked paprika and a pinch of cayenne to mimic the smoky heat.

FAQ

Can I use homemade beans instead of canned?

Yes. Use about 1.5 to 2 cups cooked black beans.

Make sure they’re tender and well-seasoned, and rinse them if they’re very salty so you can control the soup’s seasoning.

How do I make this soup less spicy?

Skip the jalapeño and reduce the chipotle to half a pepper or omit it. You can also add extra broth and a touch more lime to balance the heat without losing flavor.

What’s the best way to keep tortilla strips crispy?

Store them separately from the soup and add them only when serving. If they soften over time, re-crisp in a 350°F (175°C) oven for a few minutes.

Can I make this in a slow cooker?

Yes.

Sauté the onion, pepper, garlic, and spices on the stovetop first for best flavor, then transfer to the slow cooker with the tomatoes, broth, beans, corn, and chipotle. Cook on Low for 4–6 hours. Add lime juice at the end.

Is there a way to thicken the soup naturally?

Blend 1–2 cups of the soup and return it to the pot, or crumble a few baked tortilla strips into the pot and let them soften to add body.

What if I don’t have fire-roasted tomatoes?

Regular diced tomatoes work fine.

Add a pinch more smoked paprika or a dash of liquid smoke to compensate for the missing charred flavor.

Final Thoughts

Vegan Tortilla Soup with Black Beans is the kind of meal that earns a spot in your regular rotation. It’s bold, bright, and ready in under an hour, with enough flexibility to match whatever you’ve got in the pantry. Keep the toppings simple or load them up; either way, it’s a bowl that satisfies.

Make a batch tonight, stash some for lunch tomorrow, and don’t forget the lime and those crunchy tortilla strips.