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.
This recipe was inspired by this 30-minute Blended Chipotle Red Salsa!
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.
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!
This soup may be easy but it’s big on flavor. It’s
Hearty
Savory
Quick
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!
- 2 Tbsp (30 ml) avocado, grape seed 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 (~360 g) Red Chipotle Salsa (or any blended or chunky spicy salsa)
- 4 cups (960 ml) vegetable stock
- optional: 2 Tbsp (24 g) coconut sugar or maple syrup (to taste)
- 2 15-ounce (425 g) black beans cooked in salt, slightly drained
- 1 15.25-ounce (432 g) whole kernel corn, drained
- 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.
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!
Soup nazi! haha. Well I suppose you’ll just have to make your own ;D Hope you enjoy!
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.
You and me both. I just cancelled Netflix and I’m making this soup today. Julie
Making this now…..mMmM good!
Oh my god that looks sooooo good! Definitely pinning this!
Thanks Mel! xoxo
This sounds delicious and even though it’s June, it is freeeeeeezing here in NY right now. I want this for dinner! Xx
I’ve always wanted to come to New York! Perhaps I should come in late summer? :D
Most definitely you should hold off! Dinner last night outside, called for a leather jacket and lots of shivering. :)
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!
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.
DELICIOUS!!! This recipe is perfect for my spicy Texas roots :) . Great recipe!
Thanks Heather! Hope you love it!
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!
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!
Thank you! I will certainly let you know how it goes!
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.
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!!
Soup in Phoenix? That’s committment! Hope you love this one, Anna!
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!
Ha! Score!! Hope you give this one a try, Brittany!
can’t wait to try it!! soulds delicious and looks even better :)
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.
I think I eat 1/2 an avocado MINIMUM every day. You’re my kind of girl ;D
Ooooooh I just tried the sofritas yesterday! Delish! Can’t wait for more recipes!
Nice!!
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!
You get me. Hope you love it!
So much goodness packed in this soup! Looks awesome!
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.
Oh, I totally eat soup year round. <3
And this recipe look amazing, Dana!
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.
It really makes it feel like a complete meal! Hope you love it!
This was amazing! Served it with avocado quesadillas on the side and my non-vegan family approves too :) Thanks for the recipe!
So great! Thanks for sharing, Megan! :D
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!
I can’t wait to try this recipe out!! :)
Can you use other beans like pinto?
Yes!
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! ;-)
It’s just turned into Winter here in Australia – so hearty soups like this are on the agenda. Thanks for the delicious recipe!
Jealous of your cool temps! We’re baking out here in the West! Hope you enjoy this soup :D
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.
So great! Thanks for sharing, Justine!!
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!
So great! Glad you liked it, Kristin! Thanks for sharing :D
Interesting post, This looks is Very good!
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!
I made this last night–delicious and super easy to make, it came together in no time! Thanks for the recipe!
Wonderful! Thanks for sharing Jessica!
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!
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 :)
Thanks
Made this last night… actually I combined both of the tortilla soup recipes on this site into one. Absolutely DIVINE!!!!
Thanks Sam! Glad you enjoyed it :D
Don’t worry- I live in England. It’s raining.
Looks amazing! Do you think it could work in a crockpot?
I do!
Made this last week and it was seriously amazing!! My whole family loved it! I accidentally doubled the chili powder and my kids still ate it even though it was a little spicy for them. This recipe is a definite keeper!
So great! Thanks for sharing, Lori.
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!!!
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……
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.
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!
Love this soup and the chipotle salas! They have become regulars in my rotation. So quick and so delicious!
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. :)
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.
Just made this– SO good– added extra veggies ( carrots/zucchini) and organic chicken– SO good!
Most delicious easy soup I’ve ever made. It is to die for. Thank you!
Whoop! thanks for sharing, Lorrie!
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.
Thanks Laura! xoxo
This recipe was so good! I made it and your salsa with the carrots today and it was a hit. Thanks for sharing this!
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!!!!!
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 :)
Delicious!
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!
Ah, thanks for sharing! xoxo
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
Ah, thanks Linda! So glad you enjoyed it, auntie! Love you – Merry Christmas!!
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!
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?
What does the coconut/maple syrup do for the soup?
balances/brings out the flavors.
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!
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!!
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!
This is the best soup I’ve ever made. It’s delicious, thanks for the recipe!
Thanks for simple to do but very tasty soup . Enjoyed making the soup and loved eating it to . Hope , my hubby enjoys it to .
Best soup I’ve ever had…easy, tasty, spicy. Right up my ally. I’ve shared it with a number of friends. I do add cooked chicken to it.
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.
My family’s favorite soup!! Love it! Simple and delish! And healthy!
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.
looks soo good!
Made this and it was quick, easy and so delicious! Thanks for the recipe :-) will be doing this one again.
Wow, this soup tastes so good!
Thank you for taking the time to put recipes on your website.
P.S.I love your blog!
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!
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!
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.
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!
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!
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!
Hey there! This soup looks great? Would it work for a slower cooker?
Thanks :)
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 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.
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).
THIS IS AMAZING! And sooooo easy! Perfect for leftovers! I loved this meal! Hearty, filling, and spicy!
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 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!
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!
Another winner. You could eat this all year around!
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.
I tried this today and it taste soooooo amazing