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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.