Chipotle Black Bean Tortilla Soup

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Bowls of our delicious vegan Chipotle Black Bean Tortilla Soup

I know it’s getting warmer outside and you likely aren’t craving soup as often. But I love soup year-round, so can we just pretend it’s a little rainy outside and we’re cuddling up on the couch with this bowl of goodness watching Netflix?

Ok, I thought you’d be on board.

Homemade chipotle red salsa for making vegan tortilla soup

This recipe was inspired by this 30-minute Blended Chipotle Red Salsa! And the magic that is tortilla soup (read its origin story here)!

This stuff was too good just to be eaten with chips. I mean, there would be absolutely no shame in that, but I had bigger hopes and dreams for this jar.

Big soup pot filled with ingredients for making our easy Chipotle Black Bean Tortilla Soup recipe

This soup is simple – just 1 pot required – and is very hands off.

Simply sauté vegetables then add your spices, salsa, stock and beans and let it simmer away! And 30 minutes later you have restaurant-worthy tortilla soup on your hands. Huzzah!

Two bowls of delicious vegan Black Bean Tortilla Soup topped with avocado and red onion

This soup may be easy but it’s big on flavor. It’s

Subtly chipotle-spiced
Super flavorful
Packed with fiber + protein
& simple!

I love making this kind of meal when you need to entertain but don’t want to spend a lot of time and money on the meal. It’s also a great soup to make ahead for lunches and easy weeknight dinners throughout the week. And at nearly 11 grams fiber and 12 grams protein per 1 cup, you can’t go wrong! Add a little avocado on top for some healthy fats and you’re all set.

If you give this recipe a try, let us know! Leave a comment below and rate it! And while you’re at it, take a picture and tag it #minimalistbaker on Instagram or send us a snap on Snapchat (find us at @minimalistbaker and @jshltz). We LOVE seeing what you come up with. Cheers, friends!

Bowls of Chipotle Black Bean Tortilla Soup for an easy gluten-free vegan recipe

Chipotle Black Bean Tortilla Soup

1-Pot Chipotle Black Bean Tortilla Soup! Hearty, simple, and so satisfying. The perfect make-ahead meal for easy lunches and dinners!
Author Minimalist Baker
Bowl of healthy vegan Mexican Chipotle Black Bean Tortilla Soup
4.95 from 108 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Course Entree, Soup
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days



  • 2 Tbsp avocado or coconut oil
  • 1/2 white or yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1/2 red or orange pepper (diced)
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa)
  • 4 cups vegetable stock (DIY or store-bought)
  • 2 Tbsp coconut sugar or maple syrup (to taste) (optional)
  • 2 15-ounce black beans (cooked in salt // slightly drained)
  • 1 15.25-ounce whole kernel corn (drained)

FOR SERVING optional

  • Lime juice
  • Fresh cilantro (chopped)
  • Red onion (diced)
  • Tortilla chips
  • Ripe avocado (cubed)
  • Hot sauce


  • Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
  • Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
  • Once it’s boiling, add black beans and corn and stir. Reduce heat to low and simmer, covered, for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavor will develop. It’s even better the next day.
  • Serve as is or with recommended serving options above.
  • Leftovers will keep covered in the refrigerator for 5-6 days or in the freezer for 1 month.


*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 265 Carbohydrates: 51 g Protein: 11.6 g Fat: 5.3 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 951 mg Fiber: 10.6 g Sugar: 11 g
Close up shot of a bowl of our simple and healthy Chipotle Black Bean Tortilla Soup

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My Rating:

  1. Emily says

    This is my favorite soup. Ever. I have been making this for probably 5 or 6 years, it is in constant rotation. I always add more cumin and chili powder with some smoked paprika as well. This is such a good staple, the avocado added is a must!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We love hearing that. Thanks so much for the lovely review and for sharing your modifications, Emily!

  2. LunaE says

    Turned out really good as usual. My family enjoyed and I did as well. I love these 1 pot recipes, very easy and the family always wants more! Thank you for another great recipe! 💖💖💖

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it! Thank you for the lovely review! xo

  3. kirsten says

    Hi there! This is lovely, however my favourite currently is the black bean chili with dark chocolate in the recipe :) Unfortunately, I can no longer find the link, can someone help me find it?
    Thank you!

  4. Yvonne says

    I’ve made this a couple of times and it is so delicious. I didn’t have chipotle salsa on hand so I used 2-3 canned chipotles along with the sauce, plus a can of fire roasted tomatoes. Soooo good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yumm, sounds delish! Thanks so much for the lovely review and for sharing your modifications, Yvonne!

  5. JoAnn says

    Made this for dinner last night and it was sooooo good! Used mix of black and white beans, added sweet potato, quinoa and some chopped kale to make it a complete meal. It was a hit with everyone. Love it. Thank you 🙏

  6. Catherine says

    This soup is WOWZA yummy and SO easy to make. My 8 year old takes it for lunch every single day in a week if I prepare it on a Sunday! The only change we have made is that we buy the Better than Buillon (vegetable flavor) and add that to water for the “initial” broth and occasionally throw in an extra can of black beans! The flavor is spot on and we love all the toppings recommended too.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the lovely review and for sharing your modifications, Catherine!

  7. Anisha Zaveri says

    Delicious! I skipped the peppers and chili and used store bought hot salsa. Added some potatoes. It has a kick but super yummy. Tastes even better the next day. Cilantro is a must!

  8. Sophia Lejtman says

    May I have your permission to reprint this recipe for a public publication? I’ll include the link to your recipe and credit you with the original recipe.

  9. Carli Ann says

    My boyfriend RUNS to make this for our household every 2 to 3 weeks. It is a staple here. Fantastic flavor, comes together easily… We are committed to this soup haha. Sometimes we pair it with brown rice to stretch it even more. Thank you for this recipe!

      • Catherine says

        The brown rice is a great idea. My 5 year old won’t eat soup. (That is such a 5 year old thing because all soups taste SO different. Stinker!) I bet if I put it over rice and tell her it is a taco bowl she would scarf it down. HA! Thanks for the idea.

  10. Jacqueline says

    This is a great go-to recipe. The salsa is very easy to make (I add more chipotle and adobo because my family likes spicy foods) and makes this soup really tasty. I usually double the salsa so we have a batch of just salsa for a few days. The soup is also very easy and easily adaptablw for ingredients on hand. Easy to make for a crowd (pre COVID) and easy to to reheat. I’ve been making this for probably 2 years and I keep going back to this recipe.

  11. Jana says

    I love this soup. It is so perfect for cold days. I added potatoes to the recipe, and blended up about two cups of the soup once it was cooked, to make it a little thicker/creamier. I also added a diced up block of extra firm tofu at the end, for some extra protein.

  12. Amelie says

    Hello! This recipe looks really yummy! I am wondering if I can do this in the instant pot and if so, how long/what changes would I need to make to the recipe? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amelie, We haven’t tried it that way, but we do think it would work. We’d suggest sautéing in the Instant Pot for step 1. Then press cancel, add remaining ingredients, and pressure cook on high for 5 minutes. Natural release or carefully quick release. Let us know if you try it!

      • Amelie says

        Thank you! We made it in the instant pot and it was FANTASTIC! One of my new favorite recipes that I will definitely be going to more frequently. Because my husband loves meat, we did add organic chicken breasts and so we added it in step 2 and cooked it all on high pressure for 10 minutes instead of 5, then shredded the chicken afterward, and it was really yummy! I will definitely be making this again… A LOT!! Thank you for helping me convert it to the instant pot :)

  13. Karly says

    This is a great take on tortilla soup. It feels creamy but isn’t heavy. I couldn’t bring myself to make my own salsa and then also make soup, so I used the 365 Chipotle Salsa from Whole Foods, but I did blend in some cooked carrots to try to mimic the salsa recipe. I topped this with some crushed tortilla chips and served it over rice. Definitely will be a regular in our dinner rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the modifications, Karly! We’re so glad you enjoyed it. Thanks so much for sharing! xo

  14. Kaitlyn says

    My husband and I are doing a meatless January and made this recipe tonight and LOVED it. I did 1/2 black beans 1/2 pinto beans, used Trader Joe’s chipotle garlic salsa, and added chopped kale at the end for some greens. I also made it in the slow cooker, and it came out perfectly! We ate with organic corn chips, sour cream, avocado, cilantro, and lime.

  15. Cristina says

    Updated review – I made this for the second time but took the extra step to make the chipotle salsa instead of store bought and it is sooo worth it to take a bit more time! I added in way more of the chipotle peppers cause I love heat. I used half the amount of beans and corn and added in chopped cabbage. Tons of fresh lime and cilantro are key. It does get better every day as the flavors emulsify even more. I was even able to use the extra ingredients to make tacos later in the week. I’m obsessed! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it even more this time, Cristina. Thanks so much for sharing! xo

  16. Anna says

    This is a winter staple in my house, and of course I had to whip up a pot as one of my first Covid recovery meals. It’s always been a hearty crowd-pleaser and scrumptious with all kinds of modifications. I generally include the full default salsa recipe quantity (which yields about 2.5 cups rather than 1.5), add a couple jalapenos, and swap out the corn with something healthier. This time it was jackfruit (canned in water) and kale, and may I just say YES!! Exactly what I needed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Anna! Love your modifications, too. Thanks so much for sharing! xo

  17. Cristina says

    This soup is full of delicious and fresh flavor! I tripled the amount of cilantro and used sliced up soft corn tortillas and added right before serving instead of chips just to keep it lighter. I can’t wait to try it with the chipotle salsa recipe soon as I know it will be even better than with the Trader Joe’s garlic chipotle salsa that I used – although for how easy it was to make with store bought it still left a lingering impression on me:) I’ll revisit this lots throughout winter!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Cristina. Let us know when you try with the chipotle salsa =) Thanks so much for the lovely review! xo

  18. KB says

    This was delicious! And even better the next day just as you said! We topped with juice of a lime wedge and cilantro. Seved it with corn chips rather than tortilla. So yummy!

    One question, can you clarify if you use a dry measuring cup or a liquid measuring cup for the salsa? It made me pause :) Is it 12 oz of salsa or 1.5 cups of salsa? I opted for dry measuring cup but want to check!

  19. Tracy Haynes says

    I’ve made this soup twice (it’s on the stove simmering right now) but doubled the batch this second time since it is so good and I know it will be wonderful left over. I didn’t modify the ingredients, but I use chopped garlic from a jar so I was probably heavy handed on that. Can you get too much garlic in a dish anyway? I really enjoyed the mild spicy flavor, because I’m a wimp when it comes to spicy food. This was the perfect level for me. I used a medium, store-bought chipotle salsa, but you could go hot if you like. I will definitely be making this over and over again. The hubs and I both love it.

  20. Madi says

    Made this after being in 19 degree weather all day and added sweet potatoes, smoked paprika, a jalapeno, and some chipotles in adobo for extra flavor and spice. Soooooooooo f@*&ing good!!!!!!!!!!!!!!!!!!!!!!!

  21. Lisa says

    This was absolutely delicious though I made a few tweaks, plus it was soooo easy! I used regular salsa & fresh corn since that’s what I had on hand & I also added extra beans (pintos & white beans) for a wonderful trifecta. We like sweet potatoes, celery & a lot of cumin so I added that, too. I did not add any sugar since I figured the sweet potatoes would add a bit of sweetness & I was right. Ended up with a large stockpot almost full. Everyone who tried it requested the recipe which of course I shared. I’m guessing it would also work in a slow cooker. This ones a keeper!

  22. Kaley K says

    I make this frequently because it’s delicious, healthy, and satisfying. I sub out the chipotle salsa for a can of fire roasted tomatoes and use a fresh ear of corn as opposed to canned or frozen. I add shredded chicken to my husbands. Highly recommend! I’ve even skipped the beans and corn for lots of cabbage when watching my carb intake and still so so good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both enjoy it, Kaley! Thanks so much for the lovely review and for sharing your modifications!

  23. Scott says

    Super easy and really good!!! I was craving soup tonight but did not have a lot of time to cook. This was so simple to make that I was a little concerned about it being good. It is awesome. I used my own favorite store bought salsa and am looking forward to trying the salsa recipe in provided in the future. Thank you for this!!! Made my day!

  24. Nicole says

    I love this recipe!! It’s def a repeat in our house, easy to make and delicious! We pair it with your baked chili cheese Fritos recipe for the chips, avocado and red onion, yum! Minimalist baker is my favorite site for recipes, i have yet to find a recipe I dislike, thank you for the great content!!

  25. Debra says

    This was so delicious! I especially enjoyed the left overs. Thanks for another great recipe! I love how your recipes are simple but really yummy and nutritious! Husband and kid approved also! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed it, Debra! Thanks so much for the lovely review! xo

  26. Wendy says

    This soup is so delicious! I had ears of sweet corn so I used fresh corn instead of canned corn. Very good! The toppings are great too, especially the avocado. Another great recipe. Thanks!

  27. Judy says

    I made this for the first time today and found it quite delicious. I followed the recipe exactly except for adding about 4 slices of pickled jalapeño to the sautéed onions. I served it with all of the suggested toppings on top the soup along with a little grated cheddar cheese. Thanks for a great recipe.

  28. Larissa says

    Great recipe! The chicken tortilla soup is already a staple in our home, so I was looking for a vegetarian version. I did add quinoa and chickpeas for some more protein!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Larissa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  29. Ray says

    This recipe sounds like exactly what I’ve been searching for. However, I am currently without a stovetop and so I have limited options as far as methods of cooking. I was wondering if this recipe could be converted to be cooked in a crockpot and if so what changes would need to be made.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It can definitely be cooked in a crockpot. Just be sure to sauté the onions, garlic, and peppers on the front end before adding the rest and simmering on low for 4-6 hours+.

  30. Shelton says

    This is the third Minimalist Baker recipe I’ve made this week! I omitted the sugar and added some of my leftovers from the quinoa taco meat recipe instead. It was delicious and hearty. Thanks!

  31. Hilary says

    I absolutely love this soup recipe! I make it at least once a month and the whole family enjoys it. I just use a Trader Joe’s jar of salsa and it turns out delicious every time.

  32. Tracy says

    This sounds awesome. Can’t help but wonder why there is so much sodium? I’m going to try it without all the added salt. The spices should compensate for the salt.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      The sodium content will depend on the salsa used. Also, the nutrition calculator may not take into account draining the corn, so that could be part of the discrepancy. The nutrition info is just a rough estimate. Feel free to add salt to taste!

  33. Chet Hamilton says

    Great recipe . I am trying to find a duplicate of a black bean soup I had in Prague and found this. Made a few additions due to not having quantities in the recipe . Added two diced potatoes, red beans with black beans, celery and carrots as well as some more of the taco seasonings like paprika,onion powder, and chipotle chili ! Thanks for a great recipe

  34. Jean says

    Very tasty! Next time I’ll double and add extra beans and corn because we all had seconds and it was gone SO FAST! Used jarred salsa & added a handful of shredded carrots, only 1T maple syrup. This is a definate keeper.

  35. Sara says

    Loved this! So quick and easy to make, I was able to set it up and let it simmer while I did other things. I used a can of salsa because I was short on time but made sure it was still a chipotle salsa to get a similar flavor. Definitely will make this again through the colder months!

  36. Lisa says

    OMG!! This soup is so good! I made it yesterday. So simple and flavorful. My only changes were the addition of 1 C each of chopped celery & carrots (to get more veggies in the kids) and left out the sweetener (I forgot!). Thanks. This is a keeper.

  37. Heather says

    Okay, Dana! This week you are two for two on both recipes that I tried!! :)

    This soup was so freakin’ delicious that I caught my family sipping from the pot SO MUCH that I decided to double up the ingredients and throw a second lot of ingredients in the pot (or I wouldn’t have been left with anything hahah).

    I was nervous doubling (especially mid way through the completion lol) but it turned out fantastic! I will for sure be doubling right from the start next time I make this, in order to ensure for leftovers :)

    Only modifications I made were:

    +I love savoury more than sweet, so while I didn’t want to omit the coconut sugar completely (because Dana is the master, not me) I chose to only add a quarter of the recommended amount. No regrets.

    +I used bottled salsa out of convenience, and added an additional half a cup.

    +I added a few handfuls of chopped, wilted spinach, just to get in some greens.

    +I used one can of black beans and one can of chickpeas.

    Served with avocado slices, blue corn tortilla chips, and chopped red onion.

    Eleven year old daughter is taking it for school lunch tomorrow, and she is a TOTAL carnivore at heart hahah, so I’m calling this one a win :) Thank you, Dana!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you enjoyed both recipes, Heather! Thanks so much for the lovely review and for sharing your modifications! xo

  38. Brittney Jacks says

    Hello! I have used this recipe many times, as well as the salsa recipe. I wanted to try and recreate this with chuck steak instead of black beans (into more of a chili/stew). I wanted to know if you had a recommendation on how to adjust the spices such a cumin, chili powder and salt since I am trying to keep the flavor and spice the same. Does it just depend on weight – so same spices for 30oz beans as compared to 30oz steak? Thank you!

  39. Aneise says

    I’m don’t usually cook. It’s not my thing but I made this tonight and it was great and super easy. Both of my girls went back for seconds.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Aneise. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  40. Laurel says

    I just made this tonight and its AMAAAAAAZING! I cant wait to have it again tomorrow. I didnt change anything except I didnt use the oil. Love it

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Laurel. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  41. Judith says

    So very good! I puréed all of the ingredients in a blender to smooth out the veggies before I added the beans and corn. We topped the soup with avocado and sprinkled a little cheddar. Perfect mix of flavor and slight bit of heat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Judith. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  42. Julie Gurule says

    I love this soup. Its simple to make and delicious. I have passed on the website link so my friends can make it, too. Way to go Chef!

  43. Ashley says

    This soup was so incredibly easy and one of the most delicious soups I’ve made!
    Topped it off with vegan sour cream, chips and Avocado.
    Thank you for the fantastic, simple recipe.
    Day two was even better!

  44. Monica Hermanson says

    I love this soup. It’s simple, quick and so delicious. I sometimes do half black beans, half kidney beans to mix it up. It’s fun to switch up the salsa too -so the flavor slightly changes but with no work! :) I’ve tried a tequila lime salsa, sweet habanero salsa, classic chunky salsa- it all works!

    We like to drizzle coconut milk on top sometimes for a creamy touch.
    I make this when we have company and have a toppings bar (avocado, peppers, greek yogurt, cilantro) and serve with tortilla chips- always a win!

  45. Kristen Sommerfeld says

    Wondering how best to modify this for a slow cooker with dried black beans? Add the corn towards the end or follow the recepie as is just with an extended simmer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristen, we don’t own a slow cooker and aren’t sure how it would turn out. We would think it would be best to cook the black beans prior as they may still be hard otherwise. Adding the corn towards the end would be a good idea. Hope that helps!

  46. Anitra says

    Made the recipe exactly as written and it turned out delicious, full of flavor!!!! I can’t believe how simple and quick it is to make, it will definitely stay in rotation. Thanks for sharing!

  47. Doris says

    Loved the salsa so much I used all of it, 2.5 cups, in the soup. Gave it a little more heat.

    I have made your black bean soup with chocolate before and am thinking of adding some chocolate to the leftovers.

    Thank you!

  48. Elodie says

    Just made this soup with the red chipotle sauce! OMG it is soooooooooooooooooooooooo good! I’m in love! Your recipes are always amazing! Thank you for sharing!

  49. Karen Wu says

    Oh my goodness! This is such a great recipe! I made a double batch of the chipotle salsa and doubled this soup recipe for the group of people I had to serve. Huge hit! Such great flavor! Thank you!

  50. Courtney says

    I LOVE this soup. i’m cook for only one and it is one of the only soups that I can make and eat all week without getting sick towards the end of the week. I use the Whole Foods 365 Chipotle Salsa, and top mine with a few tortilla chips, cilantro and a dollop of toffuti sour cream. Amazing!

  51. Molly says

    Thank you so much for this recipe! It is SIMPLE, FAST and so so so delicious. This is on repeat at our house and I am so grateful for you for sharing this.

  52. Janna says

    Soooo easy to make and sooooo delicious! We sprinkled some Daiya Cheese on top and love eating it like a dip with tortilla chips. This winner will be added into the rotation.

  53. Meredith says

    Amazing! Super simple and delicious! I did not have any peppers, so I just used a zucchini, worked perfectly fine! Big fan of all your recipes, this one is definitely going in my rotation.

  54. Lorena says

    I was a little skeptical at first putting the salsa that I use for chips, but I told myself why not? It turned out really good! A little spicy and the avocado made all the difference <3

  55. Cindy says

    This is one of my favorite soup recipes! I’ve made it three times so far and it’s always so good!! I just love how easy it is to make!

  56. Teresa says

    Im sure this is delicious as is but I used this as a base with modifications. I removed casings from hot Italian chicken sausage and formed small meatballs that I sautéed and browned. Removed those from the Dutch oven and sautéed the onions and veg, adding two celery stalks. I reconstituted a few ancho chilies in boiling water for 10 minutes and added the drained chopped chilies to the mix. I used 1/2 chicken stock and 1/2 spicy V8, definitely added some extra flavor. Didn’t have salsa on hand so I substituted a can of fire roasted chopped tomatoes. Added the meatballs back to the soup after 20 minutes of simmering. Delicious!

  57. dani says

    absolutely delicious, thank you Dana!
    i used chipotle chili powder, added a can of diced tomatoes/peppers, and threw in a diced avocado at the same time as the beans & corn. only did all that because I had it on hand.
    I’m curious where the sat fat comes from in this recipe.
    definitely saving this and adding to my regular stash. thank you again!

  58. ILSE says

    I absolutely love this soup. I just made this, and it is far from a disappointment. This is exactly what I was crabbing. Glad I made it, it will definitely be on my rotation of dishes. THANK you very much!

  59. Kelly Miller says

    My favorite meal growing up was always my mom’s chicken tortilla soup. As I’m trying to cut out meat and animal products as much as possible I was on the hunt. This soup was soooo easy to make and even easier to eat! I will absolutely be making it again. Even my meat eating family members thought this was fantastic and my mom (an excellent – no recipe cook) has started using chipotle salsa as a base in more of her creations since I made this for my parents.

    I used 2 TBSP of maple syrup and found it a tad sweet so I’ll probably try less next time.

  60. Brenda says

    I have to honestly say that this is my favorite soup. It’s good when you first fix it but it is soooo much better when it sits until the next day. I add some hot sauce when warming it and wow! I think I could have a bowl of this every day. What a great recipe! Thanks.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you’re a fan of this soup, Brenda! Soups that have sat for a day or two are perfection!:D

  61. Hannah says

    This is my second time making this in two weeks. My family all love it and that says a LOT. Used Better Than Boullion (veggie) and loads of each recommended spice. It’s perfect. And it’s spring in hawaii and it was 85 degrees today and I STILL love this soup. Thank you! ??

  62. Mafalda says

    Hi guys this is so good I’ve made it my family come together main dish. Everyone loves it and even the meat eaters think they are getting a treat. Its proper comfort homey food. Thanks for the recipe, we love it.

  63. Brandon says

    Made this a few weeks back. Not only did my kids love it, but other family members, as well. Followed the recipe pretty much to the letter, except I only used 1 can of black beans and added broccoli. Had extra of the salsa and snacked on that for a few days after. Excellent meal that I’m making again this week!

  64. Kimberly Conover says

    THIS SOUP IS SO DELICIOUS!!!! Been a Vegan for almost 4 years and love soups but just hadn’t made this one yet! Enjoyed Chicken Tortilla soup when I was a meat eater. This soup has so much flavor, texture and of course nutrition. My family (meat lovers) loved it and commented that the chicken wasn’t missed. I used my own fresh spicy salsa, used red onions and raw sugar. Just made a big pot last week and making another today! I LOVE your recipes! The first I tried a couple of years ago was your Eggplant Parmesan. STILL make it! It’s a hit in our house! I’m a passionate cook and can tell you are too! Thanks so much for your delicious recipes!

  65. Julia Peralta says

    So good! I made this in the crock pot last night. I double the recipie, added vegan meat crumbles, used dry (pinto) beans instead of canned, and subbed the chipotle salsa for half a small can of chipotle peppers in adobado sauce. I blended the chipotles, and saved the other half for serving. Thanks for sharing another delicious recipie!

  66. Sándra says

    I made this w/ some tweaks… I used a couple of chipotle peppers in adobo sauce instead of the other pepper. I used hominy instead of corn. I opted for jalapeno black beans as well. Lastly, I added tortilla strips as a soup topper.

    I am officially addicted to this delicious soup!! Soooo much flavor!

  67. Christine says

    This soup is amazing! It’s the best soup I’ve had in a long time. I doubled the recipe, and I’m already looking forward to making it again!

  68. Jessica says

    Made this last night. Used Costco’s Kirkland Signature Organic Salsa Medium…that plus the chili powder was a perfect amount of “kick”. I did NOT add any sugars/maple syrup and I don’t think it was missed. I didn’t have veggie stock, and if you’re ok with meat, use of a creamy chicken bouillon worked very nicely (about 1 tbls).
    My husband is often happy with my cooking, but typically has “tips” for how it could be better…THIS soup, on the other hand, he said DO NOTHING DIFFERENT, BEST SOUP HE’S EVER HAD!!!!
    Thank you!

  69. Kaley says

    I just made this tonight and it was quick, easy, no mess, and sooooo good! I used regular salsa and added a few teaspoons of chipotle in adobo sauce and cut up one of the peppers from the sauce, and it was the perfect amount of heat. Highly recommend making this asap!

  70. Faith says

    Oh my gosh I can’t wait to try this soup. It looks like just the trick for warming me up in this -30°C weather we’ve been having here in Canada! I love Mexican flavours in a soup + the HUGE added bonus of this recipe looking simple to achieve while also just loaded with flavour.

  71. Keri says

    Love this soup! I’ve made it twice in the last week and a half and plan on making it again tonight. I skipped the maple syrup/coconut sugar in both the salsa and the soup and didn’t miss it at all. The soup comes together really quickly and I can’t recommend it enough! It’s fantastic with baked tortilla strips, lime, avocado, and cilantro, but I’ve eaten it without all the toppings and still enjoyed it.

  72. Penny says

    I made this tonight and we all had seconds. This is going into my “keeper” folder. I used Pace chunky mild salsa because I don’t like really spicy food. We put Fritos corn chips in our bowls, added soup, and topped with shredded cheese. Perfect!

  73. Erin says

    In place of the cumin and chili powder I subbed 1 tablespoon of my homemade taco seasoning; I used “organic Jack’s cantina style salsa” (pureed); added diced green chilies and 1 cup of brown rice, and omitted the sugar (the salsa I used is a little on the sweet side).

    Some fresh lime juice, cilantro, and chopped avocado at the end and HOLY YUM.

    Turned out delicious!

  74. Sofia says

    Made this for the second time (it’s cold and rainy in the PacNW)! Just as delicious as the first time. Lovely easy recipe! :)

  75. Nombeko says

    My husband and I loved the soup It was very good! We also ate it with brown rice which made it even taste better. I also made the salsa for it and that was good as well

  76. Andrea says

    Made this recipe for a cold fall day. I must say that I am not a fan of the vegetable stock flavor, I think it overshadowed the chipotle sauce. Besides that I think it is a great recipe. Any recommendations for substitutions for the veggie stock?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea! You could try mushroom broth, making your own vegetable stock, or water with salt. Hope this helps!

  77. Cierra says

    I’m eating this now and it’s delish! I added cinnamon instead of cumin and the flavor was great with the touch of maple. I topped the soup with red onion and avocado but it would have been delicious on it’s own. This soup is a winner and will definitely be in rotation this fall!

  78. Patricia McCormack says

    I just found this blog and this recipe. OMG! This is so good! The only change I made to cut the sweetener in half. I cannot beleive how good this!

  79. Desra Spice says

    I am a single mother of two kids who goes to school full-time as well as taking care of this minions of mine. Time is never on my side, making this soup was one of the best options for me. It was quick, simple, and divine. I made it for DCOTAH (my boyfriend); he usually just eats junk food and loves oily and greasy foods. The best part of it all were my kids reaction, they enjoyed it and believed it was from this fast-food joint we always go to. They finished it and licked the bowl, i told him licking the bowl was not permissible but this time was acceptable. Thank you so much for your recipe, I am a seasonal vegan and this is such a great idea!! LOVE YOUR WEBSITE.

  80. Cat says

    Made this soup tonight and it was fantastic! So simple and my husband loved it. I did make one small adaptation – pulsed the finished product in the Vitamix about 10 times, giving us a much thicker soup. Either way it’s super yummy.

  81. Amy Drentlaw Rose says

    I made this for some friends last night. So easy and soooo delicious! I couldn’t stop myself. Kept going back to the pot for one more bite! Followed recipe exactly except added zucchini and some left over rice. Amazing! Thanks for the recipe. Definitely a keeper!

  82. Em says

    This soup is always in my fridge. It’s delicious and super easy to heat up for a quick snack or a meal. We absolute love it! Our all time fave!

  83. Briana Read says

    So yummy! I made my tried and true homemade salsa (doesn’t have chipotle in it) and used that in the recipe. I also added a can of fire roasted tomatoes and an extra can of black beans. Even my 3 yo daughter ate the whole bowl and didn’t think it was spicy (I promise it’s very flavorful though).

    I am new to your blog as well as a whole foods/plant based life. My DH and I have made the shift after watching Forks over Knives. I am in love with your recipes. I also made your breakfast cookies (my daughter is thrilled she gets a cookie for breakfast tomorrow) ? I have a feeling I will be frequenting your blog for yummy recipes as we venture into this new way of eating! Thanks!

  84. Anna says

    YUM. This is the easiest recipe and the results are delicious. (Although, in my opinion, you have to add the extras!) I bought a salsa from Whole Foods to go the easy route, and frozen corn leftover from summer adds the perfect touch. I did not add the coconut sugar.

    To finish, I squeezed lime juice over the top, chopped some scallions I had, some cilantro, guacamole and a square of broiled polenta (not on this blog, similar to cornbread).

  85. Claudia Phillips says

    I made this last night for company. I used all the add-ons you recommended plus sour cream and grated cheese for those who are not dairy intolerant. It was a BIG HIT. Everyone wants me to make this again. I made one adaptation: I didn’t have salsa so I used canned diced tomatoes and about a Tbsp. of chipotle peppers in adobo sauce. I also doubled the recipe.

  86. Lisa says

    I made this over the weekend when Portland was in the midst of Icemaggedon 2017. My husband loves this soup! Definitely will make it again. And again. And Again. Thank you for an amazing and simple recipe of goodness.

  87. Ashley says

    I made a batch of this to take to work work lunch for the week. Seeing as I’m on my third bowl, chances are slim this will make it to work. I added a teaspoon of adobo sauce (I can never get enough heat) and voila new favorite soup! Thanks for yet another fantastic recipe!

  88. Maggie says

    The salsa is what makes this soon unique. Such a flavor burst! It’s cold in the Midwest now, so this is perfect tonight. Thank you!

  89. Melanie says

    I made the Red Chipotle Salsa and immediately after started making the soup! I am glad I made your salsa because it has a unique flavor that truly made the dish. It does not taste like traditional tortilla soup but I liked it very much! TIP: do not bypass the instructions to keep adding salt generously as you go along.
    My family of four was a bit disappointed that there was barely enough for all of us. I’d say the recipes yields 3 large to 4 modest servings. I guess next time I’ll need to double it ;) Thanks for a easy and yummy, quick, throw-together recipe with pantry staples!

  90. Ashley says

    This was DELICIOUS! And very easy to make. I highly suggest adding all the extra toppings that she lists – there was so much flavor! Definitely will be making on a regular basis this fall/winter.

  91. Pam says

    I love this soup! I have made it 3 times now and am going to make a pot of it tomorrow. It is so yummy!
    Thank you for such a great recipe!

  92. Carel says

    LOVED IT! REALLY! and so easy and easy to play with. MY BEST CHANGE was that I used 3 ears of FRESH CORN, added after simmering, which made the soup fresh and crunchy. PS I used “frontera, all natural red tomato Salsa Mexicana” Mild , with mild green chile + cilantro (from Safeway.) “Mild” because I was nervous. But I added 1/2 tsp ancho chile powder which gave some smokey-ness. I used 1 whole onion, 4+ lg garlic cloves and the whole jar of salsa. And Better Than Bouillon veg for the broth. Except that I’ll keep changing as I go, this will be a signature soup around here. Thank you!

  93. Emily says

    Wow, this soup tastes so good!
    Thank you for taking the time to put recipes on your website.

    P.S.I love your blog!

  94. Kawai Angel says

    Made this and it was quick, easy and so delicious! Thanks for the recipe :-) will be doing this one again.

  95. Delia says

    I made this today for lunch and it is so yummy! Thank you so much for posting. This will be a weekly meal I believe.

  96. Amalia says

    Thanks for the great recipe! This has quickly become a staple in our home even though we’re not vegan. I used dry beans that I cooked and used the hand blender for a few seconds on the soup to thicken the broth but still left it mostly chunky. I can’t imagine the soup, without the cilantro, red onion, lime and avocado even though they’re listed as optional. Try this recipe, if you haven’t yet, good people, it’s a quick and delicious weekday meal. I look forward to trying more of your recipes, Dana.

  97. MDSK says

    Thanks for simple to do but very tasty soup . Enjoyed making the soup and loved eating it to . Hope , my hubby enjoys it to .

  98. Melissa says

    Just wanted to let you know this recipe has become a staple at my house. I’ve made it for friends and make it at least once or twice a month. It’s so easy and delish. I started adding a bag of mixed frozen veggies – carrots, corn, and green beans as I like a really hearty soup. Thanks!

  99. Kaitlyn says

    I made this soup last night and it is FANTASTIC!

    I used coconut oil for my veggies, which added delicious flavour to the soup. I also added some chopped jalapenos at the same time as the corn and beans. Served hot with cubed avocado, cilantro, diced red pepper and crushed tortilla chips – I could eat this every single day!

    Thank you!!

  100. Kelly says

    I made this for dinner tonight and was blown away how much both me and my husband enjoyed. My husband said “I could eat this every week!”

    I followed exactly with these preferences:
    – I puree’d the chipotle salsa in my ninja
    – Used 1/2 black beand and 1/2 pinto
    – Yes, I added the maple syrup!
    – Served with shredded cheese + diced avocado as toppings. Also served with warm artisan bread for dipping.

    So excited to have a new “go-to” soup with some spice. Thanks for this one!

  101. Micole says

    Hi, I am looking over tortilla recipes, first I have seen with coconut or maple syrup. Really? Im interested what does this do for the soup?

  102. Abbey Stickney says

    I just made this for me and my husband who usually hates anything “bean based”. We both loved it so much. My husband is even telling friends who are asking for the recipe! This was not only delicious but easy to make!

  103. Linda Demjen says

    Dana, Even though it is almost 80 in Houston, I made this incredible soup for dinner. It is now one of my favorites! Love your recipes and recommend them constantly. Love you too. Aunt Linda

  104. Smanders says

    I am a comment/ review nerd. If anyone that is reading this is as well- then seriously- make this soup! I used the ingredients as stated and the only tweak was I puréed about half of it to thicken it up. It was perfect! Definitely also make the chipotle red salsa too- crazy crazy good and so easy! . Both of these recipes are going in the regular rotation.
    Much praise from upstate NY!

  105. evee says

    this was so yummy and so easy to make! gonna be making a lot more of it this winter. and the red onions and avocado should not be optional! they made the soup extra delicious :)

  106. janet says

    This is what i had yesterday but without tortillas. Very very nice and i love this kind of food. I added little coconut milk. Delish!!!!!

  107. Laura says

    I’ve experimented with a couple of Taco Soups over the years and this is by far the best recipe that I have found. Most end up being bland and disappointing. This soup is full of flavor and a delight for every person in my household. I used store bought salsa but my tip is to find one that is made with fresh ingredients only. That really helps to pack in the flavor.

  108. Sarah says

    I just made this soup for supper tonight. It was so yummy! I also made your cornbread recipe from your 31 meals cookbook. The soup was warm and spicy and the cornbread was a little sweet. They were perfect together. Can’t wait to eat the leftovers and I normally don’t really like to eat leftovers. :)

    • Sarah says

      I have to add that my Dad, who is not at all a vegan, LOVED this soup and he doesn’t always like the vegan things I make. The leftovers didn’t last long either.

  109. Julie | Small Green Kitchen says

    I made this soup last week. It was easy to make and tasted great. I loved it and surprisingly, by boyfriend did, too! He typically only likes cream based soups. This one is a winner and I will be making it again. Thanks for the great recipe, Dana!

  110. Sara says

    Great recipe! Came together quickly and tasted great. My husband came home while it was simmering and said, “I don’t know what you’re making, but I just want to stand here and smell it for a while.” I used frozen corn instead of canned – just let it thaw on the counter for awhile while I got the rest of the ingredients going. Worked just fine! Bonus: my one year old liked it, too. Ate a whole bowl….with her hands.

  111. Jean says

    Thank you thank you for this recipe!! I haven’t been able to find a good tortilla soup recipe that doesn’t call for chicken stock, chicken and cheese. (Hello? Vegan here! :) And then my husband just requested tortilla soup for our next Sunday dinner. I’m so glad I found this recipe! I plan to put everything in the crock pot and let it simmer all day. Mmmm… I can just taste it now w/ the cilantro and avocado……

  112. Mindy says

    I made this last night and it was delicious! I had the leftovers for lunch and you’re right, it was even better the next day. I’m loving your blog! It has made my transition to a vegan diet so very easy! My meat-loving husband even approves. I’d never consider myself an accomplished cook, and even I can make amazing meals with your instructions! The photos are works of art, too. THANK YOU!!!

  113. Sam says

    Made this last night… actually I combined both of the tortilla soup recipes on this site into one. Absolutely DIVINE!!!!

  114. Nicole says

    Hi, I made this recipe and absolutely loved it only problem is that my boyfriend isn’t a fan of thin soups. Not a big problem because there was more for me but just wondering if you have any ideas on how I can make it a thicker soup base for next time I make it :)

  115. Lori says

    Another awesome recipe! It came together so easily, with the perfect amount of spice and bright colors for the June Gloom in San Diego right now. This soup will definitely be added to my repertoire of soups to take to friends! Thanks for sharing the recipe!

  116. Jessica says

    I made this last night–delicious and super easy to make, it came together in no time! Thanks for the recipe!

  117. Marissa says

    I made a few substitutions but it smells amazing right now so… First off, I used chicken broth (yes, shame on me, not vegan) because I didn’t have any veggie stock. Then I forgot we had curry powder NOT chili powder, so I used hot sauce in its place. And in a pinch for time I used chunky store-bought salsa, which I was thinking about pureeing, but the extra mess and time crunch scared me away. I also left out the corn because I don’t ever have any-which I always regret when I find a delicious looking recipe, such as this. By smell, I DEFINITELY recommend lime juice and cilantro. I will be adding avocado for garnish. Thank you for this recipe!

  118. Kristin says

    Just finished making this tonight. I’ve never made a tortilla soup except in a crockpot, but this is just as easy and you don’t have to wait as long :) Tastes aaaahhhmazing (even with my cheat of store-bought salsa). We’re having a rather chilly start to summer here in Wisconsin, so much appreciate the post!

  119. Justine says

    The whole family loved this recipe, many thanks. I just reduced the amount of chilli so everyone could happily eat it. Loved the salsa recipe as well, no one guessed the carrots in it! I am also writing from Australia and it is the perfect winter soup. Thank you.

  120. Thalia @ butter and brioche says

    It’s just turned into Winter here in Australia – so hearty soups like this are on the agenda. Thanks for the delicious recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jealous of your cool temps! We’re baking out here in the West! Hope you enjoy this soup :D

  121. Michele @ Two Raspberries says

    this definitely looks like a super delicious+comforting soup! I love it when there is a lot of FLAVOR in soup and this totally fits the bill! hope you have an awesome weekend! ;-)

  122. Jordan says

    I love this! It looks so good. I definitely do like some soup sometimes in summer – and maybe something a little spicy too. Thanks for sharing this!

  123. Megan says

    This was amazing! Served it with avocado quesadillas on the side and my non-vegan family approves too :) Thanks for the recipe!

    • Jessica Byers says

      This soup is DIVINE and makes the kitchen smell like a Mexican restaurant in the best way. I’m from Chicago so the spice and the warmth with the slight sweetness from maple syrup makes it just perfect.

  124. Rhiannon at VegBurge says

    I love that you put avocado on top to serve. I never even thought of that! Definitely have to try it next time I make soup.

  125. Amanda Attard says

    Yay me for living on the other side of the world!
    It’s cooling down here so this looks like the perfect snuggle on the couch meal.

    I’ve used chipotle salsa for other meals but never in soup. I’ll be giving this a try for sure. Thanks.

  126. Sydney | Modern Granola says

    This looks so good! I love tortilla soup in the summer. Soup plus Netflix times summer equals the perfect Thursday night situation. I’m psyched to try this recipe!

  127. Heidi @foodiecrush says

    A soup with a bite is always the clear choice for me. Of course, I’d have to add about 4 more avocados, but that’s another story.

  128. Brittany says

    I just got my non-vegan coworkers to drool all over the pictures!
    I’ll be making this for work lunches next week :D I love soup during summer!

  129. Anna @ Sunny Side Ups says

    I know I’m crazy, but I still love to eat soup in the summer! And I live in Phoenix! This soup looks so, so delicious, and is absolutely happening at my house asap! :) Can’t wait!!

  130. Rachel - Leaps & Bounds says

    I see that the Chipotle Red Salsa is smooth, but you advise that either a smooth or chunky salsa would work. If I’m using a store-bought salsa (I know, I know, shame on me), would I be better off blending it before using in the soup? Would keeping it chunky detract from the texture of the end product?

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It really depends on your desired texture! I preferred the smooth since the black beans and corn add nice texture, so if you’d like to mimic my original recipe, I’d recommend pureeing your store bought! Let me know how it goes, Rachel!

      • Rachel - Leaps & Bounds says

        Ok, so I made this recipe yesterday, and it turned out great! I used less than half the sweetener, and a store bought chipotle salsa that was labeled “medium” spicy. I pureed the salsa before adding, though I would be willing to skip this step next time if in a pinch for time. Served with cilantro, adobo hot sauce (for the added smokiness), and lots of avocado.
        Looking back, red beans would probably work well in this recipe in addition to the black beans. Next time I might use half red and half black. In didn’t put out tortilla chips for serving, so I guess my bastard version isn’t really “Tortilla Soup”, but I DID set out plantain chips, and WOW! What a pair. Both soup & chips disappeared in the blink of an eye!
        Thanks for the dinner idea! I’ll be making it again.

  131. Heather - Butter&Burlap says

    DELICIOUS!!! This recipe is perfect for my spicy Texas roots :) . Great recipe!

  132. Lissa says

    When I make tortilla soup, I think it’s very hard to go vegan without chicken stock and still get the same flavor, but it is achievable to still maintain the savoriness. I never add any sweeteners. I don’t know if tease cheese could replace Mexican cheese? That’s a good question. I’m not usually so particular about the ingredients of the soup, a lot of Mexican soupas we just throw everything in there together and boil away, but I am extremely particular about the toppings on tortilla soups because if you use even vegan corn tortilla chips made from masa, the minute they touch the water in the soup, they turn to mush.

  133. Alexa [] says

    Heck yes! I’m a huge fan of chunky soups like this…add in some spice, and I’m done for! This looks like a winning recipe – pinned!

  134. Kaitlin @ Heaps of Me says

    This sounds delicious and even though it’s June, it is freeeeeeezing here in NY right now. I want this for dinner! Xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve always wanted to come to New York! Perhaps I should come in late summer? :D

      • Kaitlin @ Heaps of Me says

        Most definitely you should hold off! Dinner last night outside, called for a leather jacket and lots of shivering. :)

      • Abby says

        Omg please come to nyc! You’re like a celebrity/family to me. I got my mom hooked on your recipes and I’m always like “oh mom did you see Dana put up a new recipe?!” Hahaha

  135. Tamanique says

    Wow. This looks delicious. I also crave soup in the summer – I went to a favourite lunch place once last summer and asked if they had any soup. The owner turned a glare on me and said ‘No! I make soup all winter, I refuse to make it in the summer.’ Soup – it creates strong feelings!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Soup nazi! haha. Well I suppose you’ll just have to make your own ;D Hope you enjoy!

    • Tom ~ Raise Your Garden says

      Soup just makes a nice light lunch with a salad, especially after my mom takes me out to breakfast and I eat like 20 fried up potatoes. Did I really post that? Anything with the word Chipotle does it for me and those black beans are really filling. But Netflix? I can never find anything to watch on Netflix.