Vegetarian Black Bean Tortilla Soup

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 02/7/23
This homemade cuisine is vegetarian Mexican tortilla soup.
bonchan / Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
343 Calories
12g Fat
46g Carbs
15g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 343
% Daily Value*
Total Fat 12g 16%
Saturated Fat 4g 21%
Cholesterol 17mg 6%
Sodium 1189mg 52%
Total Carbohydrate 46g 17%
Dietary Fiber 10g 37%
Total Sugars 6g
Protein 15g
Vitamin C 9mg 45%
Calcium 209mg 16%
Iron 3mg 18%
Potassium 696mg 15%
*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 cloves garlic, minced

  • 1/2 teaspoon ground cumin

  • 32 ounces vegetable broth

  • 15 ounces tomato sauce

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 cup frozen corn, thawed

  • 1 tablespoon cornstarch

  • 1 tablespoon cold water

  • 8 corn tortillas, cut in half and then into 1/4-inch-wide strips

  • 1 cup shredded Monterey Jack cheese, or Mexican blend cheese

  • 1 avocado, diced, optional

  • 1/3 cup chopped fresh cilantro, optional

  • 1/3 cup sour cream, optional

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 2 minutes.

  4. While your black bean soup is cooking on the stove, prepare the corn chips. Preheat 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.