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!

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!

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.

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

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Vegetarian Black Bean Tortilla Soup

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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

• 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

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!

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