Black Bean Tortilla Soup

Disclosure: This post may contain affiliate links.

share this recipe:

Looking for a great recipe that’s fast and affordable? This tortilla soup is filled with black beans, lentils, tomatoes, corn and spices. The perfect soup to serve on busy weeknights with our herb quick bread recipe.

Add fresh toppings like crushed tortilla chips, chopped green onion, fresh lime and sour cream for an easy healthy meal.

Black bean tortilla soup in white bowl with spoon. Green onion and crushed tortilla chips sprinkled on top of soup.

Vegetarian Soup Recipe With Black Beans

Today I have a black bean tortilla soup recipe that is perfect for a chilly day. The beautiful thing about this soup is that you can make it from start to finish in 20 minutes, making it a perfect weeknight dinner. This recipe can also be cooked in an instant pot like our chicken chili recipe.

With a flavorful blend of lentils, black beans, tomatoes, and corn – all topped with crushed tortilla chips, green onion and sour cream. It’s an easy healthy meal that I think you’ll love!

This easy bowl of soup only cost me $5 to make. Vegetarian meals are typically less expensive, which is why I love to incorporate them into my weekly dinner plan. Black beans are an easy and affordable addition to vegetarian recipes including our black bean burgers and add extra protein.

Ingredients for soup on counter: canned tomatoes, crushed tomatoes, lentils, black beans, coconut cream, corn, onion, garlic, and bags of spices.

Recipe Ingredients

CANNED: Black beans, lentils, diced tomatoes, crushed tomatoes and coconut milk are all dumped in the pot together. Frozen corn or canned corn is added as well.

Coconut milk is an easy dairy-free alternative that can be used in soups like our cod potato chowder recipe. Heavy cream can also be used if you prefer to use dairy.

SPICES: A mixture of cumin, chili powder, cayenne pepper, salt and pepper are used to flavor the soup.

VARIATIONS: Great additions include cooked chicken breast, shredded rotisserie chicken, green chilies, red bell pepper, and chipotle peppers.

Topping Ideas

The key to this flavorful soup is to serve it with fresh toppings like crushed tortilla chips, grated cheese, sour cream, plain greek yogurt, sliced jalapeno, green chiles, and chopped fresh cilantro. Serve with a side of corn tortillas or crispy tortilla strips. Yum!

Quick Tip: If you’re making this recipe for your family, have these fresh toppings in bowls on the side – that way everyone can choose their favorites.

Kitchen Equipment I Used

  • 5 Qt DUTCH OVEN: My favorite size for making most dinners (I also have a 4 qt and 7 qt). Cast iron dutch ovens deliver even heat distribution and can be used on the stove and in the oven. They will last you a lifetime! I always make my soups in my 5 qt dutch oven.
  • SOUP LADLE: The easiest way to pour soup into bowls. I love my soup ladle with a wood handle and silicone base.
  • WOOD SPOON: A flat-tipped wood spatula is great for mixing ingredients without scratching the pot.
Close up of soup ladle scooping soup.

How To Make Vegetarian Tortilla Soup

This soup can be prepped and cooked in just 20 minutes!

  1. Chop up the onion, mince the garlic, and cook for 1-2 minutes in a large pot over medium heat.
  2. Add the canned lentils, black beans, frozen corn, diced tomatoes, coconut milk, water, and spices.
  3. Cook 10 minutes according to full recipe instructions below.
  4. Scoop into bowls. Serve and enjoy with your favorite toppings.

Leftover soup can be stored in an airtight container in the fridge for up to a week, or frozen for up to 6 months. To thaw, defrost the soup in the fridge overnight, then add to a pot and reheat.

White bowl of tortilla soup with crushed tortilla chips, green onion, and sour cream as toppings.

More Soup Recipes:

Did you love this vegetarian tortilla soup? Be sure to leave a rating below!

Bowl of tortilla soup, chopped green onions, crushed tortilla chips and sour cream.

Black Bean Tortilla Soup Recipe

A fast and flavorful vegetarian soup that is ready in 20 minutes!
Print Pin Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 servings



  • In a large pot over medium-high heat, add a bit of cooking oil, the chopped onion and minced garlic. Cook until onion becomes translucent, about 1-2 minutes.
  • Add in all other ingredients: black beans, diced tomatoes, crushed tomatoes, corn, and lentils. Add the spices: cumin, chili powder, cayenne pepper, salt and ground pepper.
  • Mix everything together.
  • Pour in the coconut milk and water (you can also use heavy cream or vegtable broth).
  • Cover the pot and let simmer for 10-15 minutes, stirring occasionally.
  • Scoop into bowls and serve with fresh toppings including crushed tortilla chips, grated cheese, sour cream or plain greek yogurt, green onions, sliced jalapeno, and cilantro.
    Bowl of tortilla soup, chopped green onions, crushed tortilla chips and sour cream.

Recipe Notes:

How To Store: This soup can be stored in an airtight container in the fridge for up to a week, or frozen for up to 6 months. To thaw, defrost the soup in the fridge overnight, then add to the pot to reheat leftovers.


Calories: 318kcal | Carbohydrates: 36g | Protein: 11g | Fat: 17g | Sodium: 480mg | Potassium: 928mg | Fiber: 11g | Sugar: 6g | Calcium: 101mg | Iron: 7mg
Tried this recipe?Follow us on Pinterest: @MadeByAndi

share this recipe:

Similar Posts