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Vegetarian Black Bean Tortilla Soup
5 from 21 votes

Vegetarian Black Bean Tortilla Soup

Vegetarian Black Bean Tortilla Soup features a savory broth with sweet potato, black beans, tomatoes, and jalapeño, enhanced by a blend of chili powder, cumin, and cayenne pepper. Crispy homemade tortilla strips add a crunchy contrast as a topping.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6 servings
Calories: 302 kcal
Course: Soup
Cuisine: Mexican, Vegetarian

Ingredients

  • 1 onion small
  • 2-3 cloves garlic
  • 1 jalapeño
  • 2 sweet potato medium
  • 2-3 tsp avocado oil or olive oil
  • 4 cups vegetable broth
  • 28 oz crushed tomatoes canned
  • ½ cup salsa
  • 15 oz black beans drained and rinsed, canned
  • 1 TBSP chili powder
  • ½ tsp cumin
  • ½ tsp ground cayenne pepper (spicy)
  • salt to taste, sea salt
CRISPY TORTILLA STRIPS
  • 5-6 corn tortilla soft
  • avocado oil as needed, for frying
  • salt for seasoning, sea salt

Instructions

    Cup of Yum
  1. First make your crispy tortilla strips. Cut tortillas in half horizontally, then into thin vertical strips. Heat the oil in a small but sturdy stainless steel pan over medium-high heat. Working in 5 or so batches, add tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs and drain on paper towels. While still hot, season strips with salt, to taste. Repeat for remaining batches of tortilla strips.
  2. Next prep your veggies. Peel and dice onion, peel and mince garlic, dice jalapeno (removing seeds if less spice is preferred) and peel and dice sweet potatoes into half-inch cubes.
  3. Heat a large pot or dutch oven to medium-high heat with 2-3 tsp oil. Sauté onion and jalapeño until tender, adding garlic towards the end.
  4. Add diced sweet potato, broth, crushed tomatoes, salsa, and spices and bring to a light boil. Once boiling, reduce heat to simmer and cook for 15-20 minutes, until the sweet potatoes are nice and tender. Add black beans at the end to prevent cracking and heat until warmed through.
  5. Stir in half the tortilla strips, saving the rest for topping each bowl of soup. Add all your favorite toppings from the list in the notes below and enjoy!

Notes

  • Prepare crispy tortilla strips by frying thin slices of corn tortillas until golden, then seasoning with salt.
  • Remove seeds from jalapeño to reduce heat if desired before dicing.
  • Fresh toppings like pico de gallo, avocado, sour cream, and lime wedges enhance flavor and texture.
  • Nutrition estimates include the soup and tortilla strips; adjust based on toppings used.

Nutrition Information

Calories 302kcal (15%) Carbohydrates 53g (18%) Protein 10g (20%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 1301mg (54%) Potassium 1015mg (22%) Fiber 12g (48%) Sugar 12g (24%) Vitamin A 11893IU (238%) Vitamin C 21mg (23%) Calcium 127mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 302

% Daily Value*

Calories 302kcal 15%
Carbohydrates 53g 18%
Protein 10g 20%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 1301mg 54%
Potassium 1015mg 22%
Fiber 12g 48%
Sugar 12g 24%
Vitamin A 11893IU 238%
Vitamin C 21mg 23%
Calcium 127mg 13%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.