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Black Bean and Corn Tortilla Soup Recipe

Hearty, zesty vegan soup featuring black beans, sweet corn, fresh vegetables, and crunchy tortilla strips.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 cup frozen or fresh corn kernels
  • 1 can 15 oz black beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 4 corn tortillas cut into strips and lightly toasted
  • Juice of 1 lime
  • Optional garnish: chopped cilantro avocado slices

Method
 

  1. Heat olive oil in a large pot; sauté onion, garlic, and bell pepper for 4–5 minutes.
  2. Add corn, black beans, chili powder, and cumin; cook 2 minutes to release aromas.
  3. Pour in vegetable broth; bring to a boil, then simmer 15–20 minutes for flavors to meld.
  4. Season with salt, pepper, and lime juice; stir well.
  5. Serve hot with toasted tortilla strips on top and optional cilantro or avocado.

Notes

Nutritional Values (per serving)

  • Calories: 220
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 38g
  • Fiber: 10g
  • Protein: 8g

Vitamins & Minerals (per serving)

  • Vitamin A: 15%
  • Vitamin C: 25%
  • Calcium: 6%
  • Iron: 12%
  • Potassium: 10%

Notes & Tips

  • Toast tortilla strips lightly to prevent sogginess.
  • Add a pinch of smoked paprika for extra depth.
  • For creamier texture, blend 1/2 cup of beans before adding them back.
  • Garnish generously; presentation makes this soup feel like a fiesta.
  • Adjust chili powder for desired heat level.