Black Bean Tortilla Soup

It’s that time of year, time for cozy sweaters, hot apple cider and soups! Soup is one of my favorite easy meals to make, even in the summer months (see my Summer Corn Chowder soup, here). Soup is just one of those meals that are comforting, fulfilling but relatively healthy. This simple black bean tortilla soup is made in 1 pot in less than 40 minutes! 

In a large soup pot or dutch oven, heat the olive oil over medium heat. Then sauté the onion, green pepper, jalapeno and garlic. Once the onion and green pepper are translucent (about 5 minutes), add in the rinsed black beans, diced tomatoes, corn, ground cumin, chili powder, smoked paprika, salt and pepper. Let simmer for 4-5 minutes. The final step will be to add in the vegetable stock and rice and let cook for 15-20 minutes. Make sure to check the rice to make sure it is throughly cooked. Top the soup with tortilla chips and lime juice. Make it even better by topping it off with avocado, cilantro and red onion. The garnishes make the soup that much better, promise!

Note: if meat is desired. See recipe below. 

Soup is going to be on constant repeat this fall and winter season! It is a dish that is easy to bring to parties or make for a busy week ahead. This soup will last 4 to 5 days in the refrigerator so I love to make it when I don’t have time to cook. Cozy up, make some soup and enjoy! 

Let us know if you try this Black Bean Tortilla Soup recipe! Comment below. We would love to hear from you!

Print Recipe

Black Bean Tortilla Soup

This easy Black Bean Tortilla Soup is a one pot meal ready in less than 40 minutes. Serve your soup with tortilla chips, avocado, cilantro and lime.

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

Black Bean Tortilla Soup

• 2 tbsp olive oil
• 1 large green pepper diced
• 1/2 large white onion diced
• 1 medium jalapeno minced
• 2 cloves garlic minced
• 1 15 ounce can corn drained
• 1 15 ounce can black beans rinsed and drained
• 2 10 ounce cans diced tomatoes w/ green chilies
• 1 tbsp ground cumin
• 1 1/2 tsp chili powder
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 32 ounce boxes vegetable stock
• 1/2 cup uncooked rice

Garnish

• lime juiced
• cilantro
• avocado
• red onion diced
• tortilla chips

Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients Black Bean Tortilla Soup 2 tbsp olive oil 1 large green pepper diced 1/2 large white onion diced 1 medium jalapeno minced 2 cloves garlic minced 1 15 ounce can corn drained 1 15 ounce can black beans rinsed and drained 2 10 ounce cans diced tomatoes w/ green chilies 1 tbsp ground cumin 1 1/2 tsp chili powder 1 tsp smoked paprika 1 1/2 tsp salt 1 tsp black pepper 2 32 ounce boxes vegetable stock 1/2 cup uncooked rice Garnish lime juiced cilantro avocado red onion diced tortilla chips

Instructions

1. Heat in a large soup pot or dutch oven, on medium heat olive oil. Once hot, add in the onion, green pepper, jalapeno and garlic. Cook for 5 minutes.
2. Drain and rinse the black beans. Drain the corn. Once drained and rinsed, add in the black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt and pepper. Stir and let simmer for 3-4 minutes.
3. Add in the vegetable stock and uncooked rice. Let simmer for 20 minutes or until rice is throughly cooked. Let simmer for full flavor.
4. Top the soup with lime juice, avocado, cilantro, red onion and tortilla chips. Serve and enjoy!
5. NOTE: if chicken is desired, cook the chicken in the soup pot first. Once the chicken is throughly cooked, shred it into pieces. Add in all other ingredients after the chicken is cook and shredded, follow the above steps.