Smoky and flavorful with the perfect amount of heat, this effortless Vegetarian Tortilla Soup with chipotle black beans is wonderful all year round on busy weeknights.
The weather is officially breaking y’all! I’m talking 50 degree weather in Chicago, which is pretty darn impressive. However, I’m not totally convinced that we are out of the winter woods just yet. This Vegetarian Tortilla Soup from my boos A Couple Cooks‘ new cookbook Pretty Simple Cooking is just the ticket to coast me through this weather until spring consistency arrives.
The Heart and Soul of this Vegetarian Tortilla Soup
Cuisine Inspiration: Mexican inspiration
Primary Cooking Method: Simmering
Dietary Info: This is a vegetarian and vegan-friendly recipe
Key Flavor: The chipotle peppers bring a smoky heat, while the black beans add a rich, earthy base.
Skill Level Required: Not too Hard! Pretty straightforward.
- Smoky Chipotle: These peppers are the secret weapon, bringing that signature smoky heat that sets this soup apart.
- Black Bean Bonanza: Packed with protein and fiber, black beans not only make this soup filling but also give it a hearty texture.
- Veggie Delight: Loaded with veggies, this soup is as nutritious as it is delicious.
- Toppings Galore: Customize your bowl with a variety of toppings—think crispy tortilla strips, fresh avocado, or a dollop of vegan sour cream.
- Quick and Easy: With a short ingredient list and simple steps, you’ll go from prep to bowl in no time, making this the perfect dish for busy weeknights or impromptu gatherings.
- Corn Tortillas: We’re turning them into crispy, golden strips of heaven that’ll give your soup the perfect crunch.
- Yellow Onion, Green Bell Pepper and Garlic Cloves: These little guys pack a punch, bringing the aromatic magic that’s essential in any respectable soup.
- Black Beans: These bring protein, fiber, and that creamy texture we all crave.
- Dried Oregano & Cumin: These spices bring warm, earthy, and aromatic flair.
- Crushed Tomatoes: They’re sweet and they’re tangy.
- Fire Roasted Frozen Corn: If possible, go for the fire-roasted variety.
- Adobo Sauce: This smoky and spicy sauce makes this soup dance on your taste buds.
- Vegetable Broth: This creates a savory bath for all the ingredients to simmer and mingle in.
- Hot Sauce: A drizzle of your favorite hot sauce will take this soup to the next level.
How to Make Vegetarian Tortilla Soup
- Kick things off at 375°F. Brush your corn tortillas with a bit of olive oil, slice ’em up thin, and lay them out on a baking sheet. A sprinkle of kosher salt and a quick bake in the oven for 10-12 minutes will turn them into the crispy delights we’re after.
- Grab your onion, green pepper, and garlic, and show them your chopping skills. Dice, dice, and mince until everything’s ready to take a dive into the pot.
- Heat up some olive oil in a large pot or dutch oven, and start the sauté party with your onions. Once they’re looking clear and ready to mingle, in go the green pepper and garlic. Keep the sauté grooving for another 2 minutes.
- Oregano and cumin are about to enter the chat. Stir them in and let everything get acquainted for about a minute—it’s about to smell amazing in your kitchen.
- Time for the tomatoes, black beans, corn, adobo sauce, vegetable broth, and a bit more kosher salt to join the party. Bring it all to a boil, then let it simmer and chill out for 10 minutes.
- Ladle that hearty goodness into bowls, let it cool just a tad, and then go wild with the toppings—tortilla strips, radishes, cilantro, a dash of hot sauce, and a generous squeeze of lime
How to Store
Once your tortilla soup has cooled to room temperature, transfer it to an airtight container and stash it in the refrigerator; it’ll stay good for up to four days. When you’re ready for round two, you can reheat servings individually in the microwave or warm the batch over medium heat on the stove, stirring occasionally until it’s hot all the way through. Just remember, add the fresh garnishes after reheating to keep those flavors popping!
How to Serve
This recipe is a great appetizer for a Mexican inspired meal. Mains and side dishes like the following are fantastic to serve with:
Other Amazing Soup Recipes
If you like this recipe, check out some of my other soup and stew recipes below!
Chipotle Black Bean Tortilla Soup
- 6 6-inch corn tortillas
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 1 teaspoon kosher salt plus more for sprinkling
- 1 yellow onion
- 1 green bell pepper
- 4 garlic cloves
- 30 ounes black beans 2 cans
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 28 ounces crushed tomatoes 1 can
- 1 1/2 cups frozen corn fire roasted, if possible
- 1 tablespoon adobo sauce from 1 can chipotle peppers in adobo sauce*
- 1 quart vegetable broth
- 1 teaspoon kosher salt
- 4 radishes for garnish
- 1 lime for garnish
- 1 handful cilantro for garnish
- Hot sauce optional
- Preheat the oven to 375°F.
- Make the tortilla strips: brush the tortillas lightly with olive oil on each side. using a pizza cutter, slice them in half, then into thin strips. place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.
- Make the soup: peel and dice the onion. dice the green pepper. peel and mince the garlic. drain and rinse the beans.
- In a large pot of dutch oven, heat 2 tablespoons olive oil and saute the onion until translucent, about 5 minutes. add the green pepper and the garlic and saute for 2 minutes. stir in the oregano and the cumin for 1 minute. add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. bring to a boil, then simmer for 10 minutes. taste and add additional adobo sauce or kosher salt if desired.
- Prepare the garnishes: slice the radishes. slice the lime into wedges.
- To serve, ladle the soup into bowls and allow to cool to warm. garnish with tortilla strips, radishes, torn cilantro leaves, hot sauce, and plenty of lime juice.
- *Use 1 tablespoon adobo sauce from the can, the peppers and remaining sauce can be reserved (or frozen) for future use.