Spicy Black Bean Tortilla Soup – Bold, Comforting, and Easy
This Spicy Black Bean Tortilla Soup brings the heat in the best way. It’s hearty, fast, and full of flavor without needing a long ingredient list or all day at the stove. You get creamy black beans, a kick of chili, bright lime, and crunchy tortilla strips on top.
It’s the kind of bowl that feels cozy yet lively. Make it on a weeknight, or double it for a crowd and let everyone customize their toppings.
Spicy Black Bean Tortilla Soup - Bold, Comforting, and Easy
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, diced
- Garlic: 3–4 cloves, minced
- Jalapeño or serrano: 1, seeded and minced (leave some seeds for extra heat)
- Ground cumin: 2 teaspoons
- Chili powder: 2 teaspoons
- Smoked paprika: 1 teaspoon
- Oregano: 1 teaspoon (Mexican oregano if possible)
- Tomato paste: 1 tablespoon
- Fire-roasted diced tomatoes: 1 can (14.5 ounces)
- Black beans: 2 cans (15 ounces each), drained and rinsed
- Vegetable broth: 4 cups (chicken broth works too)
- Corn kernels: 1 cup (frozen or canned, drained)
- Lime juice: 1–2 limes, to taste
- Salt and black pepper: to taste
- Fresh cilantro: handful, chopped
- Corn tortillas: 6, cut into strips
- Neutral oil: for frying tortilla strips (or use baked method)
- Optional toppings: avocado slices, sour cream or Greek yogurt, shredded cheese, radishes, hot sauce, green onions
Instructions
- Prep the tortilla strips: Cut tortillas into 1/2-inch strips.Heat 1/2 inch of oil in a skillet over medium-high. Fry strips in batches until crisp and golden, 1–2 minutes. Drain on paper towels and sprinkle with salt.For a lighter option, toss strips with a little oil and bake at 400°F (200°C) for 8–12 minutes, flipping once.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until softened.Add garlic and jalapeño; cook 30–60 seconds until fragrant.
- Bloom the spices: Stir in cumin, chili powder, smoked paprika, and oregano. Cook 30 seconds to toast the spices. Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly.
- Build the soup: Add fire-roasted tomatoes, black beans, and vegetable broth.Stir in corn. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes to meld flavors.
- Blend for body: Use an immersion blender to partially blend the soup, just a few pulses, leaving plenty of beans whole.Alternatively, transfer 2 cups to a blender, blend until smooth, and return to the pot.
- Season and brighten: Stir in lime juice and cilantro. Taste and adjust salt, pepper, and heat. Add more lime if it tastes flat.
- Serve: Ladle into bowls.Top with crunchy tortilla strips and your favorite extras like avocado, sour cream, cheese, or hot sauce.
Why This Recipe Works
This soup uses pantry staples and smart techniques to build big flavor fast. Sautéed onions, garlic, and spices bloom in oil, creating a rich base.
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Canned black beans and tomatoes keep it simple while still delivering body and depth. A quick simmer lets everything meld, and blending part of the soup makes it naturally creamy without dairy. Fresh lime, cilantro, and crispy tortilla strips finish it with brightness and crunch.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, diced
- Garlic: 3–4 cloves, minced
- Jalapeño or serrano: 1, seeded and minced (leave some seeds for extra heat)
- Ground cumin: 2 teaspoons
- Chili powder: 2 teaspoons
- Smoked paprika: 1 teaspoon
- Oregano: 1 teaspoon (Mexican oregano if possible)
- Tomato paste: 1 tablespoon
- Fire-roasted diced tomatoes: 1 can (14.5 ounces)
- Black beans: 2 cans (15 ounces each), drained and rinsed
- Vegetable broth: 4 cups (chicken broth works too)
- Corn kernels: 1 cup (frozen or canned, drained)
- Lime juice: 1–2 limes, to taste
- Salt and black pepper: to taste
- Fresh cilantro: handful, chopped
- Corn tortillas: 6, cut into strips
- Neutral oil: for frying tortilla strips (or use baked method)
- Optional toppings: avocado slices, sour cream or Greek yogurt, shredded cheese, radishes, hot sauce, green onions
How to Make It
- Prep the tortilla strips: Cut tortillas into 1/2-inch strips.
Heat 1/2 inch of oil in a skillet over medium-high. Fry strips in batches until crisp and golden, 1–2 minutes. Drain on paper towels and sprinkle with salt.
For a lighter option, toss strips with a little oil and bake at 400°F (200°C) for 8–12 minutes, flipping once.
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until softened.
Add garlic and jalapeño; cook 30–60 seconds until fragrant.
- Bloom the spices: Stir in cumin, chili powder, smoked paprika, and oregano. Cook 30 seconds to toast the spices. Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly.
- Build the soup: Add fire-roasted tomatoes, black beans, and vegetable broth.
Stir in corn. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes to meld flavors.
- Blend for body: Use an immersion blender to partially blend the soup, just a few pulses, leaving plenty of beans whole.
Alternatively, transfer 2 cups to a blender, blend until smooth, and return to the pot.
- Season and brighten: Stir in lime juice and cilantro. Taste and adjust salt, pepper, and heat. Add more lime if it tastes flat.
- Serve: Ladle into bowls.
Top with crunchy tortilla strips and your favorite extras like avocado, sour cream, cheese, or hot sauce.
How to Store
- Refrigerator: Cool completely and store in airtight containers for up to 4 days. Keep tortilla strips separate so they stay crisp.
- Freezer: Freeze soup (without toppings) in freezer-safe containers for up to 3 months. Leave room for expansion.
- Reheat: Warm on the stove over medium heat or in the microwave until hot.
Add a splash of water or broth if it thickens. Finish with fresh lime and toppings after reheating.
Benefits of This Recipe
- Protein-packed and satisfying: Black beans offer fiber and plant protein, keeping you full.
- Budget-friendly: Uses pantry ingredients you likely have on hand.
- Flexible heat level: Adjust the spice by swapping peppers or tweaking chili powder.
- Naturally gluten-free: Corn tortillas and beans keep it accessible for many diets.
- Great for meal prep: The flavor improves on day two, and it freezes well.
Common Mistakes to Avoid
- Skipping the spice bloom: Adding spices without toasting leads to flat flavor. Give them 30 seconds in oil.
- Over-blending: Pureeing the entire pot can make the texture muddy.
Blend just enough to thicken.
- Under-seasoning: Beans need salt. Taste after simmering and again after adding lime.
- Adding lime too early: Acid can dull with long cooking. Add lime at the end for a bright finish.
- Soggy toppings: Store tortilla strips separately and add right before serving.
Variations You Can Try
- Smoky chipotle: Stir in 1–2 teaspoons of minced chipotle in adobo for deep heat and smoke.
- Chicken tortilla twist: Add shredded rotisserie chicken in the last 5 minutes of simmering.
- Veggie boost: Toss in diced bell pepper or zucchini with the onions, or add spinach at the end.
- Creamy finish: Swirl in a splash of coconut milk or a dollop of sour cream for a richer texture.
- Corn tortilla thickener: Stir in a handful of crushed tortilla chips during simmering to thicken the broth.
- Bean swap: Use pinto or a mix of beans for a different texture.
- Extra hearty: Add 1/2 cup of cooked rice or quinoa when serving.
FAQ
Can I use dried black beans instead of canned?
Yes.
Cook 1 to 1 1/2 cups dried black beans until tender before starting the recipe. You’ll need about 3 cups cooked beans. Make sure they are fully cooked and seasoned with salt for best flavor.
How spicy is this soup?
It’s medium-spicy as written.
Use a milder pepper, reduce chili powder, or remove all seeds for less heat. For more, add a second jalapeño, a serrano, or chipotle in adobo.
What if I don’t have an immersion blender?
Blend a portion in a regular blender, then return it to the pot. Or mash some beans directly in the pot with a potato masher to thicken.
Can I make it in a slow cooker?
Yes.
Sauté onion, garlic, spices, and tomato paste on the stove first, then transfer to the slow cooker with tomatoes, beans, corn, and broth. Cook on Low for 4–6 hours. Finish with lime and cilantro.
How do I keep the tortilla strips crisp?
Fry or bake them until fully golden, drain well, and cool completely.
Store in an airtight container at room temperature for up to 2 days. Add to bowls right before serving.
What’s the best topping combo?
Crispy tortilla strips, avocado, a squeeze of lime, cilantro, and a drizzle of hot sauce are classic. Cheese or a dollop of sour cream cools the heat if needed.
In Conclusion
This Spicy Black Bean Tortilla Soup is bold, comforting, and weeknight-easy.
It leans on simple ingredients, smart technique, and fresh toppings for big payoff. Make it your own with the heat level and add-ins you like. Keep some crispy tortilla strips on hand, and you’ll have a fast, satisfying bowl anytime you need it.
