Easy Black Bean Tortilla Soup: When you have no time, but want a really delicious and warming bowl of soup, this is the recipe for you! It's embarrassingly simple to make, but has great flavors. Take the time to make the crispy tortilla strips. They make the difference! | macheesmo.com
Easy Eats

Easy Black Bean Tortilla Soup

This is the second post in a three part series called Expecting Nugget #2! I took the liberty to insanely stock our freezer with lots of good eats in preparation for our second baby. I figured I would share them all because everybody needs good freezer meals!

Easy Black Bean Tortilla Soup: When you have no time, but want a really delicious and warming bowl of soup, this is the recipe for you! It's embarrassingly simple to make, but has great flavors. Take the time to make the crispy tortilla strips. They make the difference! | macheesmo.com

Soup is always a great go-to freezer meal. If you’re trying to prep for a busy time in your life, having a few quarts of really good homemade soup in the freezer is step number one in my opinion! This easy black bean tortilla soup is just the thing you need!

You could make this soup with dried black beans, but it would be more involved. Using canned beans is a quick shortcut and still leaves you with a very delicious soup. I like to add a few chipotles to mine which gives the soup a little spice and a subtle smokey flavor. Totally optional though. Leave them out if they aren’t your thing!

Yield
Serves 8.
Prep Time
Cook Time
Total Time

Just a moment please...

Yum

Easy Black Bean Tortilla Soup

When you have no time, but want a really delicious and warming bowl of soup, this is the recipe for you! It’s embarrassingly simple to make, but has great flavors.

Ingredients

3 tablespoons olive oil
1 large sweet onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
2 chipotle peppers, seeded and diced
2 (15 oz.) cans black beans, drained and rinsed
1 1/2 cups sweet corn
1 (28 oz.) can diced tomatoes
4 corn tortillas, chopped
1 quart vegetable stock
Salt and pepper

Crispy Corn Strips

6-8 corn tortillas, sliced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon black pepper

Garnishes

Fresh jalapenos
Limes
Cilantro

Helpful Equipment

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Directions

  1. In a large dutch oven, add olive oil and diced onions. Cook until onions are translucent over medium heat, about 3-4 minutes. Then add minced chipotle peppers (opt.) and garlic. Stir to combine.
  2. Add in drained and rinsed black beans, corn, and tomatoes along with vegetable stock. Bring to a simmer.
  3. Add in chopped corn tortillas and simmer on low for 10 minutes. Tortillas should mostly dissolve. Season soup well with salt and pepper.
  4. Serve soup with any all garnishes you want, but most importantly crispy corn strips (or corn tortilla chips in a pinch).

For Crispy Corn Strips:

  1. Preheat oven to 350 degrees F. Slice corn tortillas and toss with olive oil, chili powder, salt and pepper. Spread them out on a baking sheet lined with parchment paper.
  2. Bake corn strips for 15 minutes, stirring once halfway through.
  3. Remove corn strips and let cool. They will continue to crisp up as they cool.

Freeze this soup by letting it cool down to room temperature. Then transfer to freezer safe bags. Stores in the freezer for up to 3 months. Reheat slowly on the stovetop.

Easy Black Bean Tortilla Soup

This is an all-in-one-pot meal. Couldn’t get easier.

Start by adding the olive oil to a large dutch oven with a diced onion. Let that cook over medium heat until it’s translucent and then add the garlic, chipotle pepper, and cumin. A pinch of salt and pepper at this point wouldn’t hurt also.

Easy Black Bean Tortilla Soup

The basics.

Stir that all together and then add the beans, corn, and tomatoes. Remember to rinse and drain the beans really well before tossing them in the pot.

Easy Black Bean Tortilla Soup

Big Easy Flavors

Add the vegetable stock as well and bring everything to a simmer. The liquid should just barely cover all the ingredients. If it doesn’t, add a bit more stock or water.

Once the soup is simmering, add in the chopped corn tortillas. These will dissolve in the soup and thicken it a bit. YUM.

After 15-20 minutes of simmering, this bad boy is ready to serve.

Easy Black Bean Tortilla Soup

Simmer Simmer

I serve my black bean tortilla soup piled high with homemade crispy corn strips (or just tortilla strips), sliced jalapenos, fresh cilantro, and a few limes. You could jazz it up even more with grated cheese or sour cream.

Couldn’t get easier and it’s a delicious and healthy meal.

BONUS: This meal freezes perfectly which is one of the reasons I chose it. Let the soup cool to room temperature and then store it in freezer safe bags. It’ll keep beautifully for three months. Reheat it slowly on the stove for best results.

It’s soup season and this one should be on your list!

Easy Black Bean Tortilla Soup: When you have no time, but want a really delicious and warming bowl of soup, this is the recipe for you! It's embarrassingly simple to make, but has great flavors. Take the time to make the crispy tortilla strips. They make the difference! | macheesmo.com

6 comments on “Easy Black Bean Tortilla Soup

  1. Nick, that recipe sounds rocking. It’s cold and rainy here so it would be perfect tonight. I’m saving this one to try this weekend when the rains hit again.

  2. I had the same reaction as Chris here and then went ahead and made this soup….WOW! While I expected it to be good, it was way over the top good : ) The addition of the crispy tortillas on top really made it (they are also addictive on their own)…..we even added other typical Mexican toppings, like avocado. A definite repeat…..thx

  3. I’ll be packaging this to go for 100 Scouts and 30 adults in patrols of 10 at a Venture Crew, White Stag Sierra camp in northern California. It should be a successful dinner for them to cook. Some have never cooked before! Why do you rinse & drain the beans? I think it adds flavor and substance to the soup. Have you tried any meat in this recipe? I’m sure pre-cooked ground beef would be good. The vegetarians can take out their portions before the meat addition. I’ll let you know how that goes. I’m thinking of trying your Grilled Chicken Tostadas another night. Do you recommend any other easy dinners for teens to cook? Sue Bryant, Cookie, White Stag Sierra

    1. Wow Sue! That’s amazing! It’s an easy one so it’s a great first timer cook recipe for sure. I always drain and rinse my beans just because I don’t personally like the juice in the can and hate how it stains food. Maybe my food blogger tendency to care too much about how stuff looks. ;)
      I’ve never tried it with meat but I don’t see why you couldn’t add to it. Pulled chicken would make it a classic tortilla soup style, but any protein would work fine I think. Ground beef would probably be my second choice and easier to prepare for sure.
      For other recipes, I’d say browse the easy eats category (https://www.macheesmo.com/category/easy-eats/) There are tons of really straightforward stuff there. Good luck! Hope the camp goes well!

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