Vegetarian Black Bean Tortilla Soup

A fiesta in a bowl, this vegetarian Black Bean Tortilla Soup features a crazy flavorful broth with the irresistible combo of sweet potato and black beans!

Vegetarian Black Bean Tortilla Soup

Given our current state of craziness, I’ve been challenging myself to make more recipes with a hearty base of pantry staples.

This tasty tortilla soup features fragrant sautéed onion and garlic with a base of canned black beans and tomatoes, store bought veggie broth, tender sweet potato, and salsa.

For maximum flavor, the soup is spiced with chili powder, cumin, cayenne pepper, and sea salt.

To take things to the next level, packaged soft corn tortillas are easily transformed into the most crispiest and crunchiest topping! Gah! I’m so excited for you guys to get a bowl of this deliciousness into your face!

If you happen to have some cilantro and limes handy, they’re a fantastic addition, but not at all required.

Black Bean and Sweet Potato Tortilla Soup

Depending on what y’all have handy, here are some toppings to mix and match for your soup. Use your favorites and have fun with it. The topping possibilities are as endless as they are tasty!

Tortilla Soup Topping Options:

  • fresh sliced jalapeños
  • sour cream (regular or vegan)
  • sliced or cubed avocado
  • pico de gallo
  • grated cheddar cheese or crumbled cotija cheese (skip for vegan)
  • fresh cilantro
  • tortilla chips
  • homemade tortilla strips (see recipe card below)

Vegetarian Black Bean Tortilla Soup with Crispy Tortilla Strips

Vegetarian Black Bean Tortilla Soup with Crispy Tortilla Strips
5 from 5 votes
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Vegetarian Black Bean Tortilla Soup

A fiesta in a bowl, this vegetarian Black Bean Tortilla Soup features a crazy flavorful broth with the irresistible combo of sweet potato and black beans!

Course Soup
Cuisine Mexican, Vegetarian
Keyword Black Bean Tortilla Soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 302 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 1 small onion
  • 2-3 cloves garlic
  • 1 jalapeño
  • 2 medium sweet potatoes
  • 2-3 tsp avocado oil or olive oil
  • 4 cups vegetable broth
  • 28 oz canned crushed tomatoes
  • 1/2 cup salsa
  • 15 oz canned black beans (drained and rinsed)
  • 1 TBSP chili powder
  • 1/2 tsp cumin
  • 1/2 tsp ground cayenne pepper (spicy)
  • sea salt to taste

CRISPY TORTILLA STRIPS

  • 5-6 soft corn tortillas
  • avocado oil for frying as needed
  • sea salt for seasoning

Instructions

  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!

Recipe Notes

Tasty Topping Options:

  • fresh sliced jalapeños
  • sour cream (regular or vegan)
  • sliced or cubed avocado
  • pico de gallo
  • lime wedges, to add a burst of lime juice
  • fresh cilantro
  • tortilla chips or homemade tortilla strips
  • grated cheddar cheese or crumbled queso fresco cheese (skip for vegan)

Nutrition Facts below are estimated for the soup and tortilla strips using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!

Nutrition Facts
Vegetarian Black Bean Tortilla Soup
Amount Per Serving
Calories 302 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1301mg57%
Potassium 1015mg29%
Carbohydrates 53g18%
Fiber 12g50%
Sugar 12g13%
Protein 10g20%
Vitamin A 11893IU238%
Vitamin C 21mg25%
Calcium 127mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Vegetarian Tortilla Soup with Black Beans and Sweet Potato

If you get a chance to try this vegetarian black bean soup recipe, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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Comments

  • Darlene

    5 stars
    All I can say is WOW! So tasty and it comes together beautifully! Thanks so much for this recipe!

  • Fern

    5 stars
    Absolutely amazing! Great flavor and texture! I did add cheese and sour cream to my bowl thus rendering it non vegan. I made as directed with the exception of using diced tomatoes rather than crushed as that is what I had. We are not total vegans but I do like finding vegan recipes to incorporate into our menu. Thank you for sharing.

  • Claudia L

    5 stars
    I am a huge fan of this soup its so good and actually addicting a keeper for sure!

  • Taryn

    5 stars
    SO good. The homemade crispy tortilla strips were the best.

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