Vegetarian Black Bean Tortilla Soup

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!

Ceramic bowls with vegetarian tortilla soup in them sitting on a wooden background. On top of the soup is strips of tortillas, avocado slices, and cilantro, with lime slices and a gray napkin arranged around the bowls.

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.

Ingredients for vegetarian tortilla soup arranged on a wooden background.

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!

How to Make Vegetarian Black Bean Tortilla Soup

(1) Saute onions and celery in a large pot with oil and a pinch of salt until soft (about 3 minutes).

(2) In the same pot, add diced tomatoes, beans, corn, tomato paste, and broth.

(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.

A bowl of vegetarian tortilla soup topped with tortilla strips and avocado slices. The bowl is sitting on a wooden background with lime slices, tortilla chips, and herbs arranged around it.

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

If you tried this Vegetarian Black Bean Tortilla Soup recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Ceramic bowls with vegetarian tortilla soup in them sitting on a wooden background. On top of the soup is strips of tortillas, avocado slices, and cilantro, with lime slices and a gray napkin arranged around the bowls.

Vegetarian Black Bean Tortilla Soup

5 from 4 votes

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!

Servings 6
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins

Course: Main Course, Soup
Cuisine: American, Mexican
Tags: black bean tortilla soup, vegan tortilla soup, vegetarian tortilla soup
Freezer Friendly: Yes
Calories: 263 kcal
Author: Bethany Kramer

Ingredients

Seasoning

Toppings

  • tortilla strips, chips
  • fresh cilantro
  • avocado slices

Instructions

  1. 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.

  2. Stir ingredients and cover. On low to medium heat – simmer for 1 hour. Stir often. 

  3. 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.
Nutrition Facts
Vegetarian Black Bean Tortilla Soup
Amount Per Serving (0 g)
Calories 263 Calories from Fat 60
% Daily Value*
Fat 6.7g10%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 772.2mg32%
Potassium 0mg0%
Carbohydrates 39.4g13%
Fiber 0g0%
Sugar 4.3g5%
Protein 12.8g26%
Vitamin A 50IU1%
Vitamin C 5mg6%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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