Easy Vegetarian Black Bean Tortilla Soup

Warm up with a bowl of Easy Vegetarian Black Bean Tortilla Soup, a hearty and flavorful recipe that's perfect for busy weeknights! Packed with protein-rich black beans, fire-roasted tomatoes, and a colorful medley of vegetables like red bell pepper, jalapeño, and corn, this soup strikes the perfect balance between smoky, spicy, and tangy. Spiced with chili powder, cumin, and smoked paprika, every spoonful bursts with bold Southwestern flavors. Crispy oven-baked tortilla strips add a delightful crunch, and optional toppings like ripe avocado and shredded cheese take it to the next level. Ready in just 45 minutes, this comforting one-pot meal is a crowd-pleaser that’s easy to customize and ideal for impressing both vegetarians and omnivores alike.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium jalapeño, seeded and minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 14 ounces diced tomatoes (fire-roasted, if possible)
• 4 cups vegetable broth
• 30 ounces black beans, drained and rinsed
• 1 cup frozen corn
• 2 tablespoons lime juice, freshly squeezed
• 1 quarter cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 medium corn tortillas, cut into strips
• 1 medium avocado, diced (optional for topping)
• 0.5 cup shredded cheese (optional for topping)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, diced red bell pepper, and minced jalapeño. Cook for another 2-3 minutes until the vegetables soften.

Step 4

Add the chili powder, ground cumin, and smoked paprika. Stir for 1 minute to toast the spices and release their aroma.

Step 5

Pour in the diced tomatoes and vegetable broth. Bring to a gentle simmer.

Step 6

Add the black beans and frozen corn. Simmer for 15-20 minutes to allow the flavors to meld together.

Step 7

Stir in the freshly squeezed lime juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.

Step 8

While the soup simmers, prepare the tortilla strips. Preheat your oven to 375°F (190°C).

Step 9

Spread the tortilla strips on a baking sheet in a single layer. Spray lightly with cooking spray and bake for 8-10 minutes, flipping halfway through, until crispy and golden brown.

Step 10

Ladle the soup into bowls and garnish with crispy tortilla strips.

Step 11

Optionally, top with diced avocado and shredded cheese for added flavor and creaminess.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(3377.1g)

Amount per serving	% Daily Value*
Calories	2788.7

Total Fat 102.0g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 60mg	0%
Sodium 6090.3mg	0%
Total Carbohydrate 400.6g	0%
Dietary Fiber 112.0g	0%
Total Sugars 51.3g
Protein 112.5g	0%

Vitamin D 12IU	0%
Calcium 1285.8mg	0%
Iron 35.2mg	0%
Potassium 7119.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 15.1%

Carbs: 53.9%