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
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
- 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
Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 cup chopped celery
- 1 32 oz vegetable broth
- 1 14 oz fire roasted diced tomatoes
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can garbanzo beans
- 1 cup frozen corn
Seasoning
- 1 Tablespoon paprika
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1-2 Tablepsoon Tomato paste
- dash of cayenne
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Toppings
- tortilla strips, chips
- fresh cilantro
- avocado slices
Instructions
- 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!
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.
I’ve made this countless times, and its always a hit! It’s about time I posted about it! Thank you! I add 1 tsp of onion powder too, and for my husband I put chicken at the bottom of his bowl and put the soup on top to make us both happy! Delicious, and a staple in our home.
So good! Trying to DB the seasonings since I kept adding. Should I? Added can fire roasted tomatoes, can navy beans, 15 oz corn, can black beans. Need more!
Hi Mary! you could definitely add more seasoning as needed. 🙂 so happy you like the recipe!
Delicious!
I made this soup last night ! It was so good and super flavorful! Thank you so much for this recipe!
Thank you, Kelsey! so happy to hear you enjoyed it 🙂
So simple and delicious! Anything with taco nuances is right up my alley!
http://www.suzanj.com
Thank you, Suzan!
Really good soup! Love the flavors
Thanks sam! Happy to hear you enjoyed it 🙂
This was absolutely delicious!! Cilantro is that little extra that you never seem to appreciate but it really does add to the Mexican flavors here. Perfect for the holidays!!
woot woot!