Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 small corn tortillas, cut into strips
- 3.5 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, minced (optional)
- 2 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp oregano
- 2 cans (15 oz / 425 g each) black beans, drained and rinsed
- 1 can (15 oz / 425 g) fire-roasted diced tomatoes
- 2 cups corn kernels (frozen or canned)
- 4 cups (960 ml) vegetable or chicken broth
- 1 bay leaf, salt, black pepper
- Juice of 1 lime, plus wedges
- 1/4 cup chopped fresh cilantro, plus extra for serving
- Optional toppings: avocado, shredded cheese, sour cream, radishes, hot sauce
Do This
- 1. Heat oven to 375°F (190°C). Toss tortilla strips with 1.5 tbsp oil, salt, cumin, and chili powder. Spread on a baking sheet and bake 10–12 minutes, stirring once, until crisp and golden.
- 2. Meanwhile, heat 2 tbsp oil in a large pot over medium heat. Sauté onion and bell pepper 5–7 minutes until softened. Add garlic and jalapeño; cook 1 minute.
- 3. Stir in cumin, chili powder, smoked paprika, and oregano; cook 30–60 seconds until fragrant.
- 4. Add black beans, fire-roasted tomatoes with juices, corn, broth, bay leaf, salt, and pepper. Bring to a simmer; cook 15–20 minutes.
- 5. For a thicker soup, lightly blend 1–2 cups with an immersion blender, or mash some beans against the pot side, then return to a gentle simmer.
- 6. Turn off heat, stir in lime juice and cilantro, and adjust seasoning. Ladle into bowls and top with tortilla strips and desired toppings.
Why You’ll Love This Recipe
- Hearty, protein-packed black bean soup that feels cozy and satisfying without being heavy.
- Layers of flavor from fire-roasted tomatoes, warm spices, and fresh cilantro and lime.
- Crunchy baked tortilla strips on top add texture, while keeping the recipe lighter than fried versions.
- Flexible base: easily make it vegan, add chicken, or bump up the heat to match your taste.
Grocery List
- Produce: Yellow onion, red bell pepper, garlic, jalapeño (optional), lime, fresh cilantro, avocado (optional), radishes (optional)
- Dairy: Queso fresco or shredded Monterey Jack/cheddar, sour cream or plain Greek yogurt (all optional)
- Pantry: Olive oil, corn tortillas, canned black beans, canned fire-roasted diced tomatoes, corn (frozen or canned), vegetable or chicken broth, bay leaf, ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, hot sauce (optional)
Full Ingredients
For the Hearty Black Bean Tortilla Soup
- 2 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for mild heat)
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp ground coriander (optional, for extra earthiness)
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 2 cans (15 oz / 425 g each) black beans, drained and rinsed
- 1 can (15 oz / 425 g) fire-roasted diced tomatoes, with their juices
- 2 cups (about 300 g) corn kernels, frozen or canned (if canned, drained)
- 4 cups (960 ml) vegetable broth or low-sodium chicken broth
- 1 bay leaf
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- Juice of 1 lime (about 2 tbsp), plus extra lime wedges for serving
- 1/4 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
For the Crunchy Baked Tortilla Strips
- 6 small (6-inch / 15 cm) corn tortillas
- 1 1/2 tbsp olive oil
- 1/4 tsp fine sea salt
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
For Serving (Optional Toppings)
- 1/2 cup crumbled queso fresco or shredded Monterey Jack / cheddar cheese
- 1 ripe avocado, diced
- Extra fresh cilantro leaves
- Lime wedges
- Thinly sliced radishes
- Sour cream or plain Greek yogurt
- Hot sauce, to taste
Step-by-Step Instructions
Step 1: Preheat the oven and prep the tortilla strips
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup, if you like.
Stack the corn tortillas and slice them into thin strips, about 1/4 inch (6 mm) wide. Transfer the strips to the baking sheet. Drizzle with 1 1/2 tbsp olive oil, then sprinkle on 1/4 tsp salt, 1/4 tsp ground cumin, and 1/4 tsp chili powder. Toss well with your hands to coat the strips evenly, then spread them out in a single layer so they crisp instead of steam.
Step 2: Bake the tortilla strips until crisp
Bake the tortilla strips for 10–12 minutes, stirring and flipping them halfway through. They are done when they are golden and crispy at the edges. Keep a close eye during the last few minutes, as they can go from perfect to too dark quickly.
Once done, remove from the oven and let them cool on the baking sheet. They will crisp up even more as they cool. Set aside for topping the soup later.
Step 3: Sauté the aromatics
While the tortilla strips bake, heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and the onion is turning translucent. If they start to brown too quickly, reduce the heat slightly.
Stir in the minced garlic and jalapeño (if using). Cook for 1 minute, stirring frequently, just until fragrant. Do not let the garlic brown or burn.
Step 4: Bloom the spices for deeper flavor
Add the ground cumin, chili powder, smoked paprika, dried oregano, and ground coriander and cayenne (if using) to the pot. Stir well to coat the vegetables in the spices.
Cook for 30–60 seconds, stirring constantly. This step lightly toasts the spices in the oil and helps them release their flavors, creating a richer-tasting soup.
Step 5: Build the soup with beans, tomatoes, corn, and broth
Add the rinsed black beans, fire-roasted diced tomatoes with their juices, corn kernels, and bay leaf to the pot. Pour in the vegetable or chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot for extra flavor.
Season with 1 tsp salt and 1/2 tsp black pepper to start. Increase the heat to medium-high and bring the mixture up to a gentle simmer. Once it is simmering, reduce the heat to medium-low to maintain a steady but gentle simmer.
Step 6: Simmer, thicken, and adjust the texture
Let the soup simmer uncovered for 15–20 minutes, stirring occasionally. This allows the flavors to meld and the broth to take on a rich, slightly thickened consistency.
For a heartier, slightly creamier texture, use an immersion blender to briefly blend 1–2 cups of the soup directly in the pot, or scoop out about 2 cups, blend them in a regular blender (carefully, with the lid vented), and return to the pot. Alternatively, you can simply mash some of the beans against the side of the pot with a spoon.
Taste and adjust the seasoning, adding more salt and pepper as needed.
Step 7: Finish with lime and cilantro, then serve
Turn off the heat. Stir in the lime juice and the 1/4 cup chopped fresh cilantro. These add a bright, fresh finish that balances the deep flavors of the beans, tomatoes, and spices.
Ladle the hot soup into bowls. Top each serving with a generous handful of crunchy baked tortilla strips. Add any optional toppings you like: diced avocado, crumbled or shredded cheese, a dollop of sour cream or Greek yogurt, extra cilantro, radish slices, and a squeeze of lime. Serve immediately, with hot sauce on the side for anyone who wants extra heat.
Pro Tips
- Control the heat level: For a mild soup, skip the jalapeño and cayenne and use chili powder only. For more kick, include both and finish with a few dashes of hot sauce.
- Keep tortilla strips crunchy: Add the tortilla strips just before serving so they stay crisp. Store any extra strips in an airtight container at room temperature for up to 3 days.
- Use good broth: Since broth is the backbone of the soup, choose a flavorful low-sodium vegetable or chicken broth. You can always add more salt later, but you cannot take it away.
- Adjust thickness to taste: If the soup is thicker than you like, add a splash of broth or water. If it is too thin, simmer uncovered for a few extra minutes or blend a bit more of the beans.
- Prep ahead toppings: Chop cilantro, slice radishes, and crumble cheese while the soup simmers so serving time is stress-free.
Variations
- Chicken tortilla soup: Stir in 2–3 cups of shredded cooked chicken (such as rotisserie chicken) during the last 5 minutes of simmering, just to heat through.
- Smoky chipotle version: Add 1–2 finely chopped chipotle peppers in adobo sauce (plus a spoonful of the adobo) along with the tomatoes for a deep, smoky heat.
- Fully vegan: Use vegetable broth and skip the dairy toppings, or swap in vegan cheese and plant-based yogurt or sour cream.
Storage & Make-Ahead
Let the soup cool to room temperature, then transfer it to airtight containers and refrigerate for up to 4 days. The flavors will deepen as it rests, making it even better the next day.
For longer storage, freeze the soup (without toppings) for up to 2–3 months. Leave a little headspace at the top of the container to allow for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much.
Store tortilla strips separately at room temperature in an airtight container for up to 3 days so they stay crisp. Cut avocado and prepare fresh garnish only right before serving, as they do not freeze or hold as well.
Nutrition (per serving)
Approximate values per serving (1/6 of the recipe, including a modest handful of tortilla strips but without extra cheese, sour cream, or avocado): about 320 calories; 12 g protein; 52 g carbohydrates; 9 g fat; 14 g dietary fiber; 5 g sugar; 900 mg sodium. Adding cheese, avocado, and sour cream will increase the fat and calorie content but also add richness and satisfaction. Exact numbers will vary based on brands and toppings used.
