Fire-Roasted Black Bean Tortilla Soup.
This cheesy, fire-roasted black bean tortilla soup is my favorite vegetarian version of the classic! This soup is thickened by corn tortillas, made rich by melty cheesy and filled with tender black beans. The toppings are the best part!
My inner fall-freak is super excited that we officially hit the new season in just a few days.
What better way to celebrate than with SOUP?
Extra cheesy, fire roasty black bean tortilla soup to be exact. A long title but you don’t NEED to say all those words. I just threw them there so you could fully anticipate the deliciousness of what is to come in this bowl.
Because, here’s the thing.
I LOVE this tortilla soup recipe. The soup is actually thickened by corn tortillas, which give it a creamy, silky, rich texture without any cream, roux or slurry. It’s awesome! Of course, I stir in cheese for that classic tortilla soup flavor, and that adds to the richness. But the creamy texture of this soup cannot be beat.
I’ve done many versions of this soup, especially using chicken. I often make it after Thanksgiving too with leftover turkey. I have been dying to try a vegetarian version, so today I’m showing you how I make it with black beans.
Yes, just black beans in our tortilla soup and I can’t even explain how wonderful and satisfying this is. It’s perfect for taco night or a great soup to make for work lunches.
The base of this soup is amazing. The way it glides off your spoon makes it feel like a cream-based, heavy soup. And while there is cheese stirred into it, it is not thick and heavy whatsoever. It’s smooth and rich but feels like at the same time. It’s perfect!
The beans given it even more satiety and make this the perfect bowl when you need comfort food or one of those “good” meals.
It’s very filling and of course, my favorite part – it can handle allllll the toppings! You can add whatever you want on top, obviously.
We always crush tortilla chips on our tortilla soup and for this version, I like to use a thicker corn chip. We love the Trader Joe’s elote corn chips – they are similar to a slightly spicy frito. They are very thick and crunchy, which adds incredible texture to the soup.
I also like a lot of fresh garnishes: think sliced green onion, chives, fresh cilantro and some spritzes of fresh lime juice. This adds SO much flavor to the bowl that I can’t go without it.
And finally, a little sprinkle of cheese on top! Yes, we have melty cheese IN the soup, but a sprinkle of crumbly cotija or queso fresco really takes this over the top.
This is going to be in heavy rotation as it gets chillier here and I could not be more excited. Another great one to add to the lineup!
Cheesy Black Bean Tortilla Soup
Cheesy Black Bean Tortilla Soup
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 14 ounces fire-roasted diced tomatoes
- 4 cups vegetable (or chicken!) stock
- 4 (4-inch) corn tortillas, cut into pieces
- 4 ounces monterey jack cheese, freshly grated
- 4 ounces sharp cheddar cheese, freshly grated
- 2 (15-ounce) cans black beans, drained and rinsed
- crushed tortilla chips, for topping
- for topping: fresh cilantro, cotija cheese, scallions, chives, avocado, radish
- Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, cumin, paprika, salt and pepper. Cook until the onions soften, about 5 to 6 minutes. Pour in the diced tomatoes and stock and add the tortilla pieces. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 5 minutes.
- Carefully transfer the mixture to a blender and puree until smooth. You could also use an immersion blender if you wish, but I like a regular blender to get it silky smooth. Pour the soup back into the pot and heat it over low heat. Stir in the cheese, one handful at a time, until melted. Stir in all but ½ cup of the black beans - I like to leave this extra ½ cup to garnish the top of each bowl. Cook on low until the soup is heated through. Taste and season additionally if needed.
- Serve in bowls and top with the remaining black beans, scallions, chives, tortilla chips, cilantro, cotija cheese and more.
Did you make this recipe?
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I appreciate you so much!
I’d like to float on that frito raft.
14 Comments on “Fire-Roasted Black Bean Tortilla Soup.”
muy buena , gracias
It looks amazing and I’m going to make it!! Did you figure out the nutritional info by any chance?
Looks fabulous! Husband has a corn allergy, can flour tortillas be used to thicken instead of corn?
You can add mashed beans to thicken your soup in lieu of tortillas.
You could try making a roux. Get those veggies sauteed, sprinkle a couple of Tbsp flour over them (you might need a little more oil), cook on low heat for a couple of minutes to make kind of a thick paste, then slowly pour in the stock while stirring. We aren’t fans of corn tortillas in our house, gonna try this instead.
This was SOOO GOOOD, thank you again!
Would you recommend adding cooked shredded chicken after blending?
yes, after! here is the chicken version: https://www.howsweeteats.com/2016/11/cheesy-turkey-chicken-tortilla-soup-crispy-tortilla-strips/
Thanks so much Jessica! I am going to make it today, it looks amazing!
What a delicious and oh so easy to make soup! Will definitely make again and again. Happily I had all the ingredients at home and added a small chopped yellow pepper because I had it.
Made this tonight for dinner. I pulled back on the cheese to meet my personal nutrition goals and I puréed some of the beans instead to thicken. It was easy and tasty for a week night. Thanks
So easy and so full of flavor!! I used an immersion blender and was happy with the results. Add some cilantro and cojita cheese on top – yum!!!
Just curious if this soup is spicy? I have a one-year-old and try to only make one meal for everyone! Looks delicious.
This is so good! I can’t stop eating it.