Chipotle Black Bean Tortilla Soup

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.

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.

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!

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.

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!

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.

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!

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.

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!!!!!!!!!!!!!!!!!!!!!!!

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!

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!

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!

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!!

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! :)

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!

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.

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!

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.

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

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.

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!

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.

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!!

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.

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

I like it, it was fun to make and taste really good ?.

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.

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!

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!

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!

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!

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!

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!

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!

I made half the recipe using regular salsa. Easy to make and delicious.

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!

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.

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.

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.

Delicious and easy soup!! The whole family loved it. Nourishing and filling. Thank you Dana!

Made this for dinner last night. LOVED IT! I put it in my Instant Pot. Thank you so much for the recipe.

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

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!

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!

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!

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!

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.

Yummy yummy yummy! Added some quinoa and ancho chilies, it is good! Ty!

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.

So simple and delicious. One of my favorites!

This is the best!

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! ??

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.

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!

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!

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!

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!

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!

Absolutely delicious. My whole family loved it – that’s a real achievement! Thank you.

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!

The absolute best black bean soup I have ever had!!! WOW! You always hit it out of the ball park!

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!

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.

Very flavorful! Super satisfying on a cold winter day :)

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!

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!

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

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

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!

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!

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.

Made this soup and it was a big hit! Thanks for creating such a great recipe nod sharing it!

I tried this today and it taste soooooo amazing

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.

Another winner. You could eat this all year around!

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!

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!

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!

THIS IS AMAZING! And sooooo easy! Perfect for leftovers! I loved this meal! Hearty, filling, and spicy!

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).

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.

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.

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!

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!