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.

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

1

Sauté 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.

Diced onions and celery being sautéed in a black cast iron pot with a wooden spoon. — Step 1

Broth being poured into a black pot with corn and beans in it. — Step 1

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