Learn how to make vegetarian black bean tortilla soup. Each spoonful combines beans, corn, and a savory tomato broth, finished with creamy avocado and crisp tortilla strips. A comforting vegan soup that’s simple to prepare.
This vegetarian black bean tortilla soup is warm, flavorful, and filling. A rich tomato base combines with black beans, garbanzo beans, and corn, seasoned with smoky and warming spices. Top each bowl with sliced avocado to mellow the heat, fresh cilantro for brightness, and crunchy tortilla strips for texture.
If you enjoy classic chicken tortilla soup, this plant-based variation delivers the same satisfying flavors without meat. It’s packed with plant protein, naturally gluten-free, and easy enough for weeknight dinners or meal prep.
Ingredients – What You Need
Here is the full list of ingredients for this recipe.
Vegetable broth: the soup base.
Fire-roasted tomatoes: for depth and a slightly smoky tomato flavor.
Yellow onion: adds savory sweetness.
Celery: a small amount boosts the broth’s richness.
Beans: black beans and garbanzo beans provide texture and protein.
Corn: fresh or frozen; fire-roasted corn adds extra smoky flavor.
Tomato paste: thickens and deepens the broth.
Spices: paprika, chili powder, cumin, garlic powder, dried oregano, salt, black pepper, and a dash of cayenne if you like heat.
Toppings: tortilla chips or strips, avocado slices, and fresh cilantro.
How to Make Vegetarian Black Bean Tortilla Soup
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1
Sauté the diced onion and chopped celery in olive oil with a pinch of salt over medium heat until softened, about 3–5 minutes.
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2
Add the fire-roasted diced tomatoes, drained black beans, garbanzo beans, corn, tomato paste, and vegetable broth to the pot. Stir to combine.
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3
Mix in the paprika, chili powder, cumin, oregano, garlic powder, cayenne (if using), salt, and black pepper. Bring to a gentle simmer, then reduce heat and simmer, uncovered, for 45–60 minutes, stirring occasionally, until the soup has thickened and flavors meld.
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Adjust seasoning to taste. Serve hot, topped with avocado slices, tortilla strips or chips, and fresh cilantro.
Tips for Success
Tortilla options: Use store-bought tortilla chips or make your own strips by frying or baking corn tortillas until crisp.
Bean swaps: Pinto, kidney, cannellini, or navy beans all work well—choose your favorite or a mix.
Extra toppings: Boost flavor with shredded cheddar, a squeeze of lime, sour cream or a dairy-free alternative, chopped green onion, or sliced jalapeño for heat.
Frequently Asked Questions
Can I freeze this soup? Yes. Cool to room temperature, transfer to airtight containers or freezer bags, and freeze flat. It keeps well for 1–2 months. Thaw overnight in the fridge before reheating.
How long does it keep? Store refrigerated in an airtight container for 4–5 days.
What to Serve it With
This soup pairs nicely with simple flatbreads, tortilla pizzas, or a fresh salad for a lighter meal. It also stands alone as a hearty main course.
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
- 32 oz vegetable broth
- 14 oz fire-roasted diced tomatoes
- 15 oz can black beans, rinsed and drained
- 15 oz can garbanzo beans, rinsed and drained
- 1 cup corn (fresh or frozen)
Seasoning
- 1 Tablespoon paprika
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1–2 Tablespoons tomato paste
- dash of cayenne (optional)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Toppings
- tortilla strips or chips
- fresh cilantro
- avocado slices
Instructions
- In a dutch oven or large pot, sauté the diced onion and celery in olive oil over medium heat until softened, 3–5 minutes. Add the vegetable broth, fire-roasted tomatoes, black beans, garbanzo beans, corn, tomato paste, and all seasoning ingredients.
- Stir, bring to a simmer, then reduce heat to low–medium and simmer uncovered for about 1 hour, stirring occasionally, until the soup thickens and flavors meld.
- When cooked to your liking, taste and adjust salt or spice. Serve topped with cilantro, tortilla strips or chips, and avocado slices.
Notes
- Tortilla options: Use chips or make strips from corn tortillas.
- Beans: Swap beans freely—pinto, kidney, cannellini, or navy beans all work.
- More toppings: Try shredded cheese, lime juice, or green onion.
- Storage: Leftovers keep 3–5 days in an airtight container in the fridge.