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
Sauté onions and celery in a large pot with oil and a pinch of salt until soft (about 3 minutes).
In the same pot, add diced tomatoes, beans, corn, tomato paste, and broth.
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
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
- tortilla strips, chips
- fresh cilantro
- avocado slices
- 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!
- 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.