Vegetarian Black Bean Tortilla Soup

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 08/12/19
This homemade cuisine is vegetarian Mexican tortilla soup.
bonchan / Getty Images
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
634 Calories
20g Fat
90g Carbs
29g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 634
% Daily Value*
Total Fat 20g 26%
Saturated Fat 7g 36%
Cholesterol 28mg 9%
Sodium 660mg 29%
Total Carbohydrate 90g 33%
Dietary Fiber 21g 77%
Protein 29g
Calcium 404mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This high-fiber and high-protein vegetarian tortilla soup recipe is made with black beans and corn and spiced with cumin. 

Ingredients

  • 2 tablespoons oil (divided)
  • 1 medium onion ( diced finely)
  • 2 large cloves garlic (minced)
  • 1/2 teaspoon cumin
  • 32 ounces vegetable broth
  • 15 ounces tomato sauce
  • 15 ounces canned black beans (drained and rinsed)
  • 1 cup frozen corn (thawed)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 8 corn tortillas (cut in half then into 1/4-inch wide strips)
  • Optional: 1 cup shredded Monterey Jack or Mexican blend cheese
  • Optional: 1 avocado (diced)
  • Optional: 1/3 cup fresh cilantro (chopped)
  • Optional: 1/3 cup sour cream

Steps to Make It

  1. In a large soup or stock pot, heat 1 tablespoon of oil over medium heat. Add the onion and cook, frequently stirring, until soft, about 5 to 7 minutes. Stir in the garlic and cumin and cook for another minute.

  2. Add the vegetable broth, tomato sauce, beans, and corn, stirring to combine. Bring to a boil, then reduce heat and simmer for 10 minutes.

  3. To thicken your black bean soup, whisk together the cornstarch and water in a small bowl. Bring the soup back up to a boil, stir in the cornstarch and water mixture, then heat, frequently stirring, until soup thickens, about two minutes.

  4. While your black bean soup is cooking on the stove, prepare the corn chips. Pre-heat the oven to 400 F.

  5. Place the corn tortilla strips in a large bowl and toss with the remaining 1 tablespoon oil until well coated.

  6. Place the tortilla strips on a baking sheet and cook until golden and crispy, about 10 minutes, stirring halfway through to ensure even cooking.

  7. Serve your vegetarian tortilla soup in individual bowls topped with baked tortilla chips and optional cheese, sour cream, cilantro, and avocado.