Black Bean Tortilla Soup

I’ve washed, folded, and packed up all of my summer clothes. Out goes the shorts and in comes the sweaters. And I can’t say that I’m mad about it. I see you fall, your pretty leaves and comfortable climate. Just as shorts and seasons go, so must my obsession with summer cooking. I am ready to embrace soups and stews.

Speaking of soups. Welcome to my new favorite soup! This black bean tortilla soup is warm and comforting and full of all my favorite flavors. You’ve got tomatoes, beans, chili, avocado, lime, and crispy tortillas. Whenever I think about Mexican food, I always think Margaritas and tacos on a warm sunny patio. But what about winter? When the days are cold and crisp and don’t get me wrong, I can always snuggle up to a taco and a margarita, but this soup seems a little more appropriate for those cooler days.

The soup is somewhat reminiscent of a chili. You can make a large batch on the stove. You can even let it simmer for hours. The longer, the better. The flavors will develop, become more intense and bold. It can be served with a buffet of toppings so that everyone can choose their favorites. Although, I imagine almost everyone will go for the avocado.


Black Bean Tortilla Soup

serves 8

  • prep time - 15 minutes

  • cooking time - 60 - 90 minutes


  • 2 tbsp butter or oil

  • 1/2 yellow onion, chopped

  • 3 cloves of garlic, minced

  • 2 small potatoes, washed and chopped

  • 3 - 15 oz cans of black beans, drained

  • 1 tsp chili powder

  • 1/2 tsp dried chili flakes

  • 1 tsp salt

  • 1 bay leaf

  • 1 - 28 oz can of diced tomatoes

  • 5 cups of broth

    Suggested toppings: sour cream, limes, green onions, tortilla strips, avocado, and cheese


  1. In a large soup pot or dutch oven, saute the chopped onion in butter or oil until translucent, on low-medium heat.

  2. Add the minced garlic and saute until fragrant, roughly 1 minute.

  3. Add the potatoes, black beans, and spices and saute for 5 minutes to allow the flavors to absorb.

  4. Add the diced tomatoes and broth and bring to a boil.

  5. Lower to a simmer, and cook until the potatoes are soft.

  6. Remove the bay leaf.

  7. Serve warm with suggested toppings.

  8. Can be stored in the fridge for a week or in the freezer for up to 3 months.