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Chipotle Black Bean Tortilla Soup | Grandbaby Cakes

Chipotle Black Bean Tortilla Soup

Smoky and flavorful with the perfect amount of heat, this effortless vegan soup is wonderful all year round on busy weeknights.
Course Soup
Cuisine Mexican
Keyword easy, vegan, weeknight dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 224kcal
Author Pretty Simple Cooking Cookbook


  • 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.


Calories: 224kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 2112mg | Potassium: 676mg | Fiber: 7g | Sugar: 9g | Vitamin A: 730IU | Vitamin C: 36.9mg | Calcium: 97mg | Iron: 3.2mg