Go Back
+ servings

Chipotle Black Bean Tortilla Soup

This chipotle black bean vegetarian tortilla soup is quick, easy, and full of bright Mexican flavors. Enjoy it as-is, or top with the works for a fun and flavor-packed meatless meal.


  • 4-6 small corn tortillas
  • olive or avocado oil
  • kosher salt
  • 1 large yellow or sweet onion chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon adobo sauce optional, see note
  • 1 tablespoon chili powder
  • 2 teaspoons oregano Mexican oregano if you have it
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 (28 ounce) can diced tomatoes fire-roasted if possible
  • 4 cups vegetable stock or broth
  • 1 (15 ounce) can black beans drained and rinsed
  • 1 (15 ounce) can pinto beans drained and rinsed
  • 1 cup frozen corn kernels
  • 1 teaspoon fresh lime juice
  • avocado, sour cream, Cotija cheese, cilantro, etc. as desired, for serving


  • Make tortilla strips (optional). Preheat oven to 375 degrees F. Brush each tortilla lightly with olive or avocado oil on both sides. Using a chef’s knife or a pizza cutter, slice tortillas in half, then into thin strips. Place the strips on a baking sheet and bake for 10 to 12 minutes until crispy and lightly browned. Sprinkle with kosher salt and set aside. (This can be done 1-2 days in advance; store in an airtight container at room temperature.)
  • Make the soup. Warm 2 teaspoons oil in a large stockpot or Dutch oven over medium-high heat. Add onion and cook 2-3 minutes, until it begins to soften. Stir in tomato paste, adobo sauce (if using), chili powder, oregano, garlic powder, and cumin. Cook for about 1 minute, stirring well.
  • Add diced tomatoes. Cook 2-3 minutes, stirring occasionally, until the tomato juices reduce and thicken a bit.
  • Stir in stock, beans, and corn. Bring soup to a simmer, then reduce heat to low and cook 12-15 minutes.
  • Finish and serve. Add a squeeze of lime juice. Taste the soup and add a bit of extra salt if desired. Serve as desired with tortilla crisps, avocado, sour cream, Cotija, fresh cilantro, etc.


  • No Adobo Sauce? If you omit the adobo sauce, consider adding an extra 1-2 teaspoons of chili powder for additional flavor.
  • Storage. This soup keeps very well for 3-4 days in the fridge, making it terrific for meal prep. It can get a bit thicker after the second day or so, almost like a hybrid soup-chili consistency.

Nutrition Estimate

Calories: 283kcal, Carbohydrates: 53g, Protein: 15g, Fat: 2g, Saturated Fat: 1g, Sodium: 1463mg, Potassium: 726mg, Fiber: 15g, Sugar: 7g, Vitamin A: 1363IU, Vitamin C: 6mg, Calcium: 119mg, Iron: 5mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!