Black Bean Tortilla Soup


This vegetable packed Black Bean Tortilla Soup Recipe is a delicious year round soup that you’ll want to make again and again! It’s a great way to get veggies into your diet and it’s layered with those delicious Mexican flavors we crave. Finish it off with queso fresco and sliced avocado for even more flavor.

Black Bean Tortilla Soup

Black Bean Recipe

I may be a meat eater but I still love a good vegetarian black bean recipe. Black beans are a good way to protein and fiber in your diet plus I love the way they taste.

Here’s a small collection of some of my vegetarian black bean recipes:

And they’re all Mexican inspired recipes. So I guess we’ll keep that same good thing going here with this good for the soul soup.

Black Bean Tortilla Soup Ingredients

Ingredients for this Black Bean Soup

  • Olive oil
  • Fresh veggies: Onion, bell pepper, carrot, garlic, jalapeno, corn, avocado, cilantro
  • Spices: Chili powder, cumin, salt and pepper
  • Canned ingredients: vegetable broth, diced tomatoes, black beans
  • For added flavor: Lime and optional queso fresco cheese
  • Tortillas (for homemade tortilla strips)

For this soup I like to make homemade baked tortilla strips but store-bought tortilla strips or even tortilla chips will work great as well.

How to Make Baked Tortilla Strips

I like to make the tortilla strips while to soup is simmering. Start by preheating the oven to 375 degrees. Grease a baking sheet.

Black Bean Tortilla Soup showing here how to cut tortillas for baked tortilla strips

Brush both sides of the tortillas with olive oil then place in stacks of four. Cut each stack through the middle (in half), then cut into small strips.

Separate and spread onto prepared baking sheet into an even layer, season lightly with salt. Bake in preheated oven 6 minutes, remove toss then spread back out.

Return to oven and bake until lightly golden brown and crisp, about 4 – 7 minutes longer (note they should crispen up even more as they cool).

showing here finished baked tortilla strips on sheet pan for black bean tortilla soup

How to Make Fried Tortilla Strips

If going the homemade route, you can also fry the tortilla strips (instead of baking). To do so, pour vegetable oil into a pot until there’s nearly 1-inch.

Heat oil to 370 degrees, then fry strips in batches until lightly golden brown and crisp. Using a skimmer transfer to a plate lined with paper towels to drain. Season lightly with salt.

Black Bean Tortilla Soup

Then if you aren’t on a strict vegetarian diet, be sure to check out my chicken versions as well.

More Black Bean Recipes You Might Like


Black Bean Tortilla Soup

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.


Black Bean Tortilla Soup

5 from 6 votes

This is the veggie and black bean packed, vegetarian cousin of the traditional chicken tortilla soup. It's has great flavor and everyone will love the homemade tortilla strips!

Servings: 6
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 1/2 Tbsp olive oil
  • 1 1/2 cups diced yellow onion
  • 1 cup diced bell pepper (any color)
  • 1/2 cup peeled and diced carrots
  • 1 small jalapeno, seeded and diced (omit if you don't like spicy)
  • 1 Tbsp minced garlic
  • Salt and freshly ground black pepper
  • 6 cups vegetable broth
  • 1 (15 oz) can petite diced tomatoes
  • 2 cups fresh or frozen corn
  • 2 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 Tbsp fresh lime juice
  • 1/3 cup (slightly packed) chopped cilantro
  • 1 avocado, sliced or diced
  • Queso fresco or shredded Mexican blend cheese, for serving (optional)

Tortilla strips

  • 8 (6-inch) corn tortillas
  • 1 1/2 Tbsp olive oil


  1. Preheat oven to 375 degrees.

  2. Heat 1 1/2 Tbsp 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 the 1 1/2 Tbsp 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 by 13-inch rimmed baking sheet, working to place them in a single layer, season lightly with salt.

  8. Bake in preheated oven 6 minutes, toss then spread back out and bake 4 - 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.

  11. Recipe source: Cooking Classy

Nutrition Facts
Black Bean Tortilla Soup
Amount Per Serving
Calories 407 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 1527mg66%
Potassium 938mg27%
Carbohydrates 61g20%
Fiber 17g71%
Sugar 8g9%
Protein 10g20%
Vitamin A 3595IU72%
Vitamin C 49.5mg60%
Calcium 103mg10%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Tex-Mex
Keyword: Black Bean Recipe, Black Bean Tortilla Soup
Calories: 407 kcal
Author: Jaclyn


  • kk: My family loved this soup! delicious! March 16, 2019 at 4:52am Reply

  • Aubrey: the soup is so filling and loaded with flavor. I added some more vegetables and pan seared the ears of corn with chili powder. I love all the recepies from cooking classy. January 20, 2019 at 1:43pm Reply

  • Tracy: We love this soup! I have made this several times in the last couple months. The only thing I changed after the first time was I only do 4 cups of vegetable broth(my husband doesn’t like juicy). Thank you! October 29, 2018 at 8:01pm Reply

    • Jaclyn: Thanks for taking the time to leave a review Tracy! So glad you’ve liked it! October 29, 2018 at 8:39pm Reply

  • Rachel Marr: Is the 407 calories for the entire pot or is there a serving size I can not find listed? October 15, 2018 at 3:04pm Reply

    • Jaclyn: Sorry I didn’t measure in cups. It’s per person. October 15, 2018 at 4:45pm Reply

  • vivian: This soup was very good. The tortilla strips and the lime really add to it in terms of both flavour and texture. Queso fresco was not available at my grocery store, so I used a cheese called ranchero (soft and runny like burrata) and it was great. Thanks for a great recipe! October 8, 2018 at 7:52pm Reply

    • Jaclyn: I’m glad you enjoyed this soup Vivian! Thanks for the tip! October 8, 2018 at 9:17pm Reply

  • Pamela J Roberts: This is awesome. I forgot to buy tortillas so I left them out. September 9, 2018 at 4:28pm Reply

  • Tiffany: I made this tonight and we loved it! I added a chopped zucchini to up the vegetable content. My husband likes more creamy soups so I put his portion in the vitamix with some cream cheese and cheddar. Two great meals from your recipe. This will definitely be one of my new go to soup recipes. Thank you. August 18, 2018 at 7:02pm Reply

    • Jaclyn: I thought about adding zucchini too glad to hear it worked out well! Thanks for your review Tiffany! August 19, 2018 at 7:47pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2019 Cooking Classy | Privacy Policy
Design by cre8d