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Cheesy Black Bean Tortilla Soup
5 from 80 votes

Cheesy Black Bean Tortilla Soup

Cheesy Black Bean Tortilla Soup blends fire-roasted tomatoes with black beans and melted Monterey Jack and cheddar cheeses for a rich and smooth texture. The soup includes softened onions and spices like cumin and smoked paprika, along with tortilla pieces that add a subtle corn flavor. Garnishes like crushed tortilla chips, fresh cilantro, cotija cheese, and sliced avocado add layers of flavor and texture to each serving, making this a comforting and satisfying soup option.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 people
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 1 onion diced, sweet
  • 4 cloves garlic minced
  • 2 teaspoons cumin ground
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 14 ounces diced tomatoes fire-roasted
  • 4 cups vegetable stock or chicken stock
  • 4 corn tortillas cut into pieces, 4-inch
  • 4 ounces Monterey jack cheese freshly grated
  • 4 ounces cheddar cheese freshly grated, sharp
  • 2 black beans canned, 15-ounce, drained and rinsed
  • tortilla chips for topping, crushed
  • For topping: fresh cilantro, cotija cheese, scallions, chives, avocado, radish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Serve in bowls and top with the remaining black beans, scallions, chives, tortilla chips, cilantro, cotija cheese and more.