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Roasted Black Bean Tortilla Soup

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Bold, smoky, and deeply satisfying, this Roasted Black Bean Tortilla Soup delivers all the comforting flavors you love—crisp tortilla strips, creamy beans, and a punchy, fire-roasted broth. It’s veggie-packed, protein-rich, and endlessly customizable. A weeknight win with a side of crunch.

Ingredients

Scale

2 tbsp olive oil

1 sweet onion, diced

4 garlic cloves, minced

1 red bell pepper, chopped

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

Salt & pepper, to taste

1 (15 oz) can fire-roasted diced tomatoes

2 (15 oz) cans black beans, drained and rinsed

4 cups vegetable or chicken stock

1 cup corn (fresh or frozen)

Juice of 1 lime

Toppings:

Crispy tortilla strips or crushed tortilla chips

Diced avocado

Sour cream or Greek yogurt

Shredded cheese

Fresh cilantro

Lime wedges

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium. Add onion, garlic, and bell pepper. Cook until soft, about 5 minutes.

Add Spices: Stir in cumin, paprika, chili powder, salt, and pepper. Cook 1 minute to bloom the spices.

Build Soup: Add fire-roasted tomatoes, black beans, corn, and stock. Bring to a boil, then reduce to a simmer for 15–20 minutes.

Blend (Optional): For a creamier texture, blend half the soup with an immersion blender or standard blender, then return to the pot.

Finish: Stir in lime juice. Taste and adjust seasoning.

Serve: Ladle into bowls and top with crunchy tortilla strips and your favorite garnishes.

Nutrition

Find it online: https://flavorscroll.com/roasted-black-bean-tortilla-soup/