This cheesy, fire-roasted black bean tortilla soup is a favorite vegetarian take on the classic. It’s thickened with corn tortillas, enriched with melty cheese, and packed with tender black beans. The toppings are what make it shine.
With the start of fall just around the corner, I’m craving soup—and this extra-cheesy, fire-roasted black bean tortilla soup is exactly the kind of bowl I want. The name is a mouthful, but the flavors are even bigger.
The secret here is texture. Corn tortillas are used to thicken the broth, creating a creamy, silky mouthfeel without any cream or roux. I stir in shredded cheese for the classic tortilla-soup richness, but the base itself is luxuriously smooth and not heavy.
I’ve made many versions of tortilla soup over the years, often with chicken or leftover turkey. This vegetarian version with black beans is one of my favorites—simple, satisfying, and ideal for taco night or meal-prep lunches.
The soup base glides off your spoon like a cream-based chowder but is lighter in feel. The black beans add heft and make each bowl filling while still feeling wholesome. This is comfort food that also counts as a “good” meal.
My favorite part is the toppings. I love a thick, crunchy corn chip crushed over the soup for texture—something like a spicier, sturdy chip works best. Fresh garnishes are essential: sliced green onions or chives, cilantro, lime juice, and a sprinkle of cotija or queso fresco on top. Even though there’s cheese melted into the soup, a crumbly finishing cheese lifts the whole bowl.
This recipe will be in heavy rotation as the weather cools. It’s easy to make, packs great flavor, and adapts well to whatever toppings you love. Enjoy the warm, smoky, cheesy comfort of this black bean tortilla soup.
Cheesy Black Bean Tortilla Soup
Cheesy Black Bean Tortilla Soup
Pin Recipe
Leave a Review »
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 14 ounces fire-roasted diced tomatoes
- 4 cups vegetable (or chicken) stock
- 4 (4-inch) corn tortillas, cut into pieces
- 4 ounces monterey jack cheese, freshly grated
- 4 ounces sharp cheddar cheese, freshly grated
- 2 (15-ounce) cans black beans, drained and rinsed
- crushed tortilla chips, for topping
- for topping: fresh cilantro, cotija cheese, scallions, chives, avocado, radish
Instructions
-
Heat a large pot over medium-low heat and add the olive oil. Stir in the diced onion, minced garlic, cumin, smoked paprika, salt, and pepper. Cook until the onion softens, about 5–6 minutes. Add the fire-roasted diced tomatoes, stock, and the torn corn tortilla pieces. Bring to a boil, then reduce to a simmer, cover, and cook for 5 minutes.
-
Carefully transfer the mixture to a blender and puree until smooth, or use an immersion blender for a silky texture. Return the soup to the pot and warm over low heat. Stir in the cheeses, adding a handful at a time until fully melted. Stir in all but ½ cup of the black beans; reserve that ½ cup to garnish each bowl. Heat until warmed through and adjust seasoning if needed.
-
Ladle into bowls and top with the remaining black beans, crushed tortilla chips, scallions or chives, cilantro, cotija or queso fresco, lime wedges, avocado slices, and radish if desired.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. I appreciate you so much!
I’d like to float on that frito raft.