Black Bean Tortilla Soup Recipe

Black Bean Tortilla Soup Recipe

Photos of Black Bean Tortilla Soup Recipe

How To Make Black Bean Tortilla Soup

This tortilla soup is a great way to prepare and consume veggies. It has a healthy mix of carrots, tomatoes, corn, and beans all seasoned with herbs.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • tbspolive oil
  • cupsyellow onion,diced
  • 1cupbell pepper,diced, any color
  • ½cupcarrots,peeled and diced
  • 1smalljalapeno,seeded and diced
  • 1tbspgarlic,minced
  • salt and freshly ground black pepper
  • 6cupsvegetable broth
  • 15ozpetite tomatoes,diced
  • 2cupscorn,fresh or frozen
  • tspchili powder
  • tspground cumin
  • 30ozblack beans,(2 cans), drained and rinsed
  • 1tbspfresh lime juice
  • cupcilantro,chopped, slightly packed
  • 1avocado,sliced or diced
  • Queso fresco,or shredded Mexican blend cheese, for serving, optional

For Tortilla Strips:

  • 8corn tortillas,(6 inch)
  • tbspolive oil


  1. Preheat oven to 375 degrees F.

  2. Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper, carrot and jalapeno and saute 4 minutes, add galic and saute 1 minute longer.

  3. Pour in broth, tomatoes, corn, chili powder, cumin and season lightly with salt and pepper to taste.

  4. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes.

  5. Add black beans and simmer 5 minutes longer. Stir in cilantro and lime juice.

  6. While soup is cooking brush sides of tortillas with olive oil. Then layer tortillas in stacks of 4 and cut each stack in half, then cut into small strips.

  7. Separate strips and spread onto a greased 18×13-inch rimmed baking sheet, working to place them in a single layer, then season lightly with salt.

  8. Bake in preheated oven 6 minutes, toss then spread back out and bake 4 to 7 minutes longer until crisp. Let cool.

  9. If serving all of the soup right away, stir half of the tortilla strips into soup (otherwise wait to stir strips in until reheating the soup).

  10. Serve soup with avocado slices, cheese if desired and more tortilla strips on top.


  • Calories: 764.22kcal
  • Fat: 15.97g
  • Saturated Fat: 2.59g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 9.02g
  • Polyunsaturated Fat: 3.11g
  • Carbohydrates: 126.74g
  • Fiber: 30.68g
  • Sugar: 11.98g
  • Protein: 36.75g
  • Sodium: 1500.88mg
  • Calcium: 257.28mg
  • Potassium: 2852.05mg
  • Iron: 9.24mg
  • Vitamin A: 189.75µg
  • Vitamin C: 55.82mg
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