Dinner

Black Bean & Tortilla Soup Recipe

ByEthan Lark November 25, 2025November 25, 2025

Introduction

This Black Bean & Tortilla Soup is a hearty, flavorful dish perfect for cozy evenings. Packed with spices, black beans, and tender vegetables, it offers a comforting meal with a hint of smoky heat. Topped with fresh garnishes and crispy tortillas, it’s both satisfying and delicious.

A shallow white bowl is filled with a thick, bright red chili base containing visible dark red kidney beans and chunks of sweet potatoes. On top, three thin slices of fresh green avocado are placed towards one side. The chili is garnished with crumbled white cheese, scattered green pumpkin seeds, and fresh chopped cilantro leaves, adding texture and color contrast. The bowl sits on a white marbled surface, with part of another white bowl and a silver spoon partially visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 chopped onion
2 chopped peppers (any color)
3 crushed garlic cloves
2 tsp ground cumin
1 tsp garlic granules
1 tsp chilli powder
2 tbsp tomato purée
1l vegetable stock
400g can chopped tomatoes
2 tbsp cornmeal or polenta
2 tbsp chopped pickled jalapeños
2 x 400g cans black beans, including liquid
Splash of jalapeño brine
4 small corn tortillas (or flour tortillas)
Chopped coriander, avocado, crumbled feta, and pumpkin seeds, to serve (optional)

Instructions

Step 1: Heat olive oil in a deep pan over medium heat. Add the chopped onion, peppers, garlic cloves, and a big pinch of salt. Cook for 10 minutes until the vegetables begin to soften.
Step 2: Stir in ground cumin, garlic granules, chilli powder, and tomato purée. Cook for 5 minutes until the purée caramelises and the spices become fragrant.
Step 3: Pour in the vegetable stock, chopped tomatoes, cornmeal (or polenta), chopped pickled jalapeños, black beans with their liquid, and a splash of jalapeño brine. Bring to a simmer.
Step 4: Let the soup cook gently for 45 minutes, stirring occasionally, until it thickens and reduces.
Step 5: Season the soup to taste. Cut the tortillas into small strips and scatter them into the soup. Let it rest for 5 minutes to soften the tortillas slightly.
Step 6: Serve hot, topped with chopped coriander, avocado, crumbled feta, and pumpkin seeds if desired.

Tips & Variations

Use flour tortillas if corn tortillas aren’t available for a softer texture.
Add extra jalapeño brine for more heat or adjust spices to your preference.
For a creamier soup, blend a portion before adding the tortillas.
Garnish with a squeeze of lime for a bright, fresh contrast.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or stock if it has thickened too much. Tortilla strips are best added fresh when serving to retain their texture.

How to Serve

The dish is a bowl filled with a rich, thick, dark red sauce with chunks of black beans and vegetables visible beneath the surface. On top, there are two slices of bright green avocado arranged on one side. Scattered over the dish are small white crumbles of cheese and dark green pumpkin seeds. Fresh chopped green herbs are sprinkled generously across the top, adding a fresh touch. The bowl is white and sits on a white marbled surface. At the side of the bowl, there is a silver spoon partly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the feta cheese topping or replace it with a vegan alternative to keep the dish completely plant-based.

What can I substitute if I don’t have cornmeal or polenta?

If you don’t have cornmeal or polenta, you can use finely ground cornflakes, masa harina, or simply omit it; the soup may be slightly less thick but still delicious.