Minimalist Baker

Simple Food, Simply Delicious

  • about
  • recipes
  • Cookbooks
    • Everyday Cooking (print)
  • Shop
  • blogger resources
  • Courses
    • food photography school
    • food video school
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Chipotle Black Bean Tortilla Soup

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!

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

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!

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

Print
Bowl of healthy vegan Mexican Chipotle Black Bean Tortilla Soup
4.93 from 63 votes

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
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Category: Entree, Soup
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days

Ingredients

US Customary - Metric

SOUP

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve as is or with recommended serving options above.
  5. Leftovers will keep covered in the refrigerator for 5-6 days or in the freezer for 1 month.

Notes

*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 6)

  • Calories: 265
  • Fat: 5.3g
  • Saturated fat: 4g
  • Sodium: 951mg
  • Carbohydrates: 51g
  • Fiber: 10.6g
  • Sugar: 11g
  • Protein: 11.6g
instagram camera

Did you make this recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker.

Close up shot of a bowl of our simple and healthy Chipotle Black Bean Tortilla Soup

FacebookTwitterPin It

157 Comments 10 ingredients or less, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Grain-Free, Mexican-Inspired, Nut-Free, One Bowl, Refined Sugar-Free, Savory, Soup, Soy-Free, Spring, Summer, Vegan, Winter

← Mexican Green Chili Veggie Burgers
Raspberry Ripple Coconut Ice Cream →
Get Our Fan Favorites eBook Here!

danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

Follow us on Twitter, Instagram, Pinterest, and read more about us here!

Talk About It

(or jump to leave a comment & review)
All commentsI made thisQuestions
  1. Avatar for TamaniqueTamanique says

    June 4, 2015 at 5:07 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2015 at 3:34 pm

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

      Reply
    • Avatar for Tom ~ Raise Your GardenTom ~ Raise Your Garden says

      June 5, 2015 at 5:04 am

      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.

      Reply
      • Avatar for JulieJulie says

        August 15, 2017 at 6:34 am

        You and me both. I just cancelled Netflix and I’m making this soup today. Julie

        Reply
    • Avatar for MaraMara says

      February 9, 2016 at 9:05 am

      Making this now…..mMmM good!

      Reply
  2. Avatar for Mel @ The RefreshanistaMel @ The Refreshanista says

    June 4, 2015 at 5:08 am

    Oh my god that looks sooooo good! Definitely pinning this!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2015 at 3:33 pm

      Thanks Mel! xoxo

      Reply
  3. Avatar for Kaitlin @ Heaps of MeKaitlin @ Heaps of Me says

    June 4, 2015 at 5:11 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2015 at 3:33 pm

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

      Reply
      • Avatar for Kaitlin @ Heaps of MeKaitlin @ Heaps of Me says

        June 5, 2015 at 4:41 am

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

        Reply
      • Avatar for AbbyAbby says

        December 24, 2017 at 10:44 am

        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

        Reply
  4. Avatar for Alexa [fooduzzi.com]Alexa [fooduzzi.com] says

    June 4, 2015 at 5:16 am

    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!

    Reply
  5. Avatar for LissaLissa says

    June 4, 2015 at 5:53 am

    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.

    Reply
  6. Avatar for Heather - Butter&BurlapHeather - Butter&Burlap says

    June 4, 2015 at 6:33 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2015 at 3:38 pm

      Thanks Heather! Hope you love it!

      Reply
  7. Avatar for Rachel - Leaps & BoundsRachel - Leaps & Bounds says

    June 4, 2015 at 7:50 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2015 at 9:37 am

      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!

      Reply
      • Avatar for Rachel - Leaps & BoundsRachel - Leaps & Bounds says

        June 4, 2015 at 11:47 am

        Thank you! I will certainly let you know how it goes!

        Reply
      • Avatar for Rachel - Leaps & BoundsRachel - Leaps & Bounds says

        June 7, 2015 at 3:55 pm

        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.

        Reply
  8. Avatar for Anna @ Sunny Side UpsAnna @ Sunny Side Ups says

    June 4, 2015 at 9:47 am

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2015 at 3:39 pm

      Soup in Phoenix? That’s committment! Hope you love this one, Anna!

      Reply
  9. Avatar for BrittanyBrittany says

    June 4, 2015 at 10:26 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2015 at 3:39 pm

      Ha! Score!! Hope you give this one a try, Brittany!

      Reply
  10. Avatar for AnnaAnna says

    June 4, 2015 at 11:02 am

    can’t wait to try it!! soulds delicious and looks even better :)

    Reply
  11. Avatar for Heidi @foodiecrushHeidi @foodiecrush says

    June 4, 2015 at 11:04 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2015 at 3:41 pm

      I think I eat 1/2 an avocado MINIMUM every day. You’re my kind of girl ;D

      Reply
  12. Avatar for Cassie TranCassie Tran says

    June 4, 2015 at 12:05 pm

    Ooooooh I just tried the sofritas yesterday! Delish! Can’t wait for more recipes!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2015 at 3:41 pm

      Nice!!

      Reply
  13. Avatar for Sydney | Modern GranolaSydney | Modern Granola says

    June 4, 2015 at 1:27 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 4, 2015 at 3:41 pm

      You get me. Hope you love it!

      Reply
  14. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    June 4, 2015 at 1:51 pm

    So much goodness packed in this soup! Looks awesome!

    Reply
  15. Avatar for Amanda AttardAmanda Attard says

    June 4, 2015 at 2:16 pm

    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.

    Reply
  16. Avatar for AbbyAbby says

    June 4, 2015 at 7:20 pm

    Oh, I totally eat soup year round. <3

    And this recipe look amazing, Dana!

    Reply
  17. Avatar for Rhiannon at VegBurgeRhiannon at VegBurge says

    June 5, 2015 at 1:54 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 5, 2015 at 3:56 pm

      It really makes it feel like a complete meal! Hope you love it!

      Reply
  18. Avatar for MeganMegan says

    June 5, 2015 at 9:34 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 5, 2015 at 3:56 pm

      So great! Thanks for sharing, Megan! :D

      Reply
  19. Avatar for JordanJordan says

    June 5, 2015 at 1:58 pm

    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!

    Reply
  20. Avatar for MichelleMichelle says

    June 5, 2015 at 2:48 pm

    I can’t wait to try this recipe out!! :)

    Reply
  21. Avatar for LorraineLorraine says

    June 5, 2015 at 2:51 pm

    Can you use other beans like pinto?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 5, 2015 at 3:54 pm

      Yes!

      Reply
  22. Avatar for Michele @ Two RaspberriesMichele @ Two Raspberries says

    June 5, 2015 at 10:22 pm

    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! ;-)

    Reply
  23. Avatar for Thalia @ butter and briocheThalia @ butter and brioche says

    June 6, 2015 at 3:57 pm

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 6, 2015 at 7:09 pm

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

      Reply
  24. Avatar for JustineJustine says

    June 6, 2015 at 5:01 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 6, 2015 at 7:07 pm

      So great! Thanks for sharing, Justine!!

      Reply
  25. Avatar for KristinKristin says

    June 6, 2015 at 6:55 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 6, 2015 at 7:07 pm

      So great! Glad you liked it, Kristin! Thanks for sharing :D

      Reply
  26. Avatar for Johnny UtahJohnny Utah's NYC says

    June 11, 2015 at 12:18 am

    Interesting post, This looks is Very good!

    Reply
  27. Avatar for MarissaMarissa says

    June 11, 2015 at 5:24 pm

    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!

    Reply
  28. Avatar for JessicaJessica says

    June 12, 2015 at 5:00 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 12, 2015 at 1:34 pm

      Wonderful! Thanks for sharing Jessica!

      Reply
  29. Avatar for LoriLori says

    June 13, 2015 at 6:05 pm

    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!

    Reply
  30. Avatar for NicoleNicole says

    June 15, 2015 at 8:09 pm

    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

    Reply
  31. Avatar for SamSam says

    June 20, 2015 at 9:30 am

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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 22, 2015 at 12:11 pm

      Thanks Sam! Glad you enjoyed it :D

      Reply
  32. Avatar for Ana @ AnaAna @ Ana's Rocket Ship says

    June 21, 2015 at 12:46 pm

    Don’t worry- I live in England. It’s raining.

    Reply
  33. Avatar for LoriLori says

    June 29, 2015 at 9:54 am

    Looks amazing! Do you think it could work in a crockpot?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 1, 2015 at 4:34 pm

      I do!

      Reply
      • Avatar for LoriLori says

        July 14, 2015 at 12:40 pm

        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!

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          July 15, 2015 at 11:48 am

          So great! Thanks for sharing, Lori.

          Reply
  34. Avatar for MindyMindy says

    July 18, 2015 at 7:19 pm

    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!!!

    Reply
  35. Avatar for JeanJean says

    August 7, 2015 at 8:40 pm

    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……

    Reply
  36. Avatar for SaraSara says

    August 19, 2015 at 7:07 am

    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.

    Reply
  37. Avatar for Julie | Small Green KitchenJulie | Small Green Kitchen says

    August 23, 2015 at 7:17 am

    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!

    Reply
  38. Avatar for GemmaGemma says

    October 11, 2015 at 11:45 am

    Love this soup and the chipotle salas! They have become regulars in my rotation. So quick and so delicious!

    Reply
  39. Avatar for SarahSarah says

    October 17, 2015 at 7:27 pm

    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. :)

    Reply
    • Avatar for SarahSarah says

      October 24, 2015 at 3:42 pm

      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.

      Reply
  40. Avatar for Janet EJanet E says

    October 23, 2015 at 12:43 pm

    Just made this– SO good– added extra veggies ( carrots/zucchini) and organic chicken– SO good!

    Reply
  41. Avatar for LorrieLorrie says

    October 28, 2015 at 4:39 pm

    Most delicious easy soup I’ve ever made. It is to die for. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2015 at 4:01 pm

      Whoop! thanks for sharing, Lorrie!

      Reply
  42. Avatar for LauraLaura says

    November 5, 2015 at 9:44 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 5, 2015 at 1:41 pm

      Thanks Laura! xoxo

      Reply
  43. Avatar for RobynRobyn says

    November 14, 2015 at 6:07 pm

    This recipe was so good! I made it and your salsa with the carrots today and it was a hit. Thanks for sharing this!

    Reply
  44. Avatar for janetjanet says

    November 18, 2015 at 6:28 am

    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!!!!!

    Reply
  45. Avatar for eveeevee says

    November 21, 2015 at 3:08 pm

    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 :)

    Reply
  46. Avatar for DumarDumar says

    December 1, 2015 at 3:32 pm

    Delicious!

    Reply
  47. Avatar for SmandersSmanders says

    December 11, 2015 at 10:23 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 13, 2015 at 10:32 am

      Ah, thanks for sharing! xoxo

      Reply
  48. Avatar for Linda DemjenLinda Demjen says

    December 23, 2015 at 4:19 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 23, 2015 at 4:44 pm

      Ah, thanks Linda! So glad you enjoyed it, auntie! Love you – Merry Christmas!!

      Reply
  49. Avatar for Abbey StickneyAbbey Stickney says

    January 8, 2016 at 11:00 am

    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!

    Reply
  50. Avatar for MicoleMicole says

    January 15, 2016 at 11:07 am

    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?

    Reply
  51. Avatar for MicoleMicole says

    January 15, 2016 at 11:07 am

    What does the coconut/maple syrup do for the soup?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 15, 2016 at 3:53 pm

      balances/brings out the flavors.

      Reply
  52. Avatar for KellyKelly says

    January 19, 2016 at 5:00 pm

    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!

    Reply
  53. Avatar for KaitlynKaitlyn says

    January 20, 2016 at 10:43 am

    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!!

    Reply
  54. Avatar for MelissaMelissa says

    January 24, 2016 at 9:57 am

    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!

    Reply
  55. Avatar for MindyMindy says

    January 28, 2016 at 11:45 am

    This is the best soup I’ve ever made. It’s delicious, thanks for the recipe!

    Reply
  56. Avatar for MDSKMDSK says

    January 31, 2016 at 11:10 pm

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

    Reply
  57. Avatar for TriciaTricia says

    February 25, 2016 at 10:53 am

    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.

    Reply
  58. Avatar for AmaliaAmalia says

    March 1, 2016 at 9:01 am

    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.

    Reply
  59. Avatar for JenJen says

    March 16, 2016 at 5:12 pm

    My family’s favorite soup!! Love it! Simple and delish! And healthy!

    Reply
  60. Avatar for DeliaDelia says

    April 4, 2016 at 8:48 am

    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.

    Reply
  61. Avatar for RoxanaRoxana says

    April 18, 2016 at 6:45 am

    looks soo good!

    Reply
  62. Avatar for Kawai AngelKawai Angel says

    May 7, 2016 at 11:24 pm

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

    Reply
  63. Avatar for EmilyEmily says

    May 12, 2016 at 1:27 pm

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

    P.S.I love your blog!

    Reply
  64. Avatar for CarelCarel says

    July 24, 2016 at 11:00 am

    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!

    Reply
  65. Avatar for PamPam says

    September 10, 2016 at 5:17 pm

    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!

    Reply
  66. Avatar for AshleyAshley says

    September 12, 2016 at 6:09 pm

    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.

    Reply
  67. Avatar for MelanieMelanie says

    September 16, 2016 at 8:48 pm

    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!

    Reply
  68. Avatar for MaggieMaggie says

    November 13, 2016 at 6:36 pm

    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!

    Reply
  69. Avatar for AshleyAshley says

    November 26, 2016 at 5:06 pm

    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!

    Reply
  70. Avatar for MeghanMeghan says

    January 7, 2017 at 5:01 pm

    Hey there! This soup looks great? Would it work for a slower cooker?
    Thanks :)

    Reply
  71. Avatar for LisaLisa says

    January 9, 2017 at 8:34 pm

    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.

    Reply
  72. Avatar for Claudia PhillipsClaudia Phillips says

    January 12, 2017 at 6:03 am

    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.

    Reply
  73. Avatar for AnnaAnna says

    January 22, 2017 at 1:48 pm

    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).

    Reply
  74. Avatar for MiaMia says

    February 4, 2017 at 8:50 pm

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

    Reply
  75. Avatar for Briana ReadBriana Read says

    February 12, 2017 at 4:32 pm

    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!

    Reply
  76. Avatar for EmEm says

    February 16, 2017 at 12:22 pm

    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!

    Reply
  77. Avatar for Amy Drentlaw RoseAmy Drentlaw Rose says

    February 24, 2017 at 6:03 am

    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!

    Reply
  78. Avatar for KristenKristen says

    February 26, 2017 at 2:36 pm

    Another winner. You could eat this all year around!

    Reply
  79. Avatar for CatCat says

    June 8, 2017 at 10:38 pm

    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.

    Reply
  80. Avatar for TassiaTassia says

    July 13, 2017 at 11:49 am

    I tried this today and it taste soooooo amazing

    Reply
  81. Avatar for RuthRuth says

    August 26, 2017 at 5:59 am

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

    Reply
  82. Avatar for Desra SpiceDesra Spice says

    September 6, 2017 at 5:35 pm

    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.

    Reply
  83. Avatar for Patricia McCormackPatricia McCormack says

    October 15, 2017 at 12:48 pm

    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!

    Reply
  84. Avatar for CierraCierra says

    October 25, 2017 at 6:14 pm

    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!

    Reply
  85. Avatar for AndreaAndrea says

    October 31, 2017 at 11:05 am

    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?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2017 at 7:35 pm

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

      Reply
  86. Avatar for NombekoNombeko says

    November 1, 2017 at 9:49 am

    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

    Reply
  87. Avatar for Dani SkeenDani Skeen says

    November 16, 2017 at 2:24 pm

    Can I use a different kind of oil? I don’t use avo/coco oil and would rather save the money if I can. Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 17, 2017 at 7:41 pm

      Hi! You can use olive oil!

      Reply
  88. Avatar for SofiaSofia says

    November 26, 2017 at 9:31 am

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

    Reply
  89. Avatar for ErinErin says

    December 14, 2017 at 5:18 pm

    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!

    Reply
  90. Avatar for PennyPenny says

    December 17, 2017 at 4:10 pm

    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!

    Reply
  91. Avatar for Pooja MehtaPooja Mehta says

    January 1, 2018 at 7:03 pm

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

    Reply
  92. Avatar for KeriKeri says

    January 2, 2018 at 8:11 am

    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.

    Reply
  93. Avatar for FaithFaith says

    January 8, 2018 at 7:23 am

    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.

    Reply
  94. Avatar for KaleyKaley says

    January 8, 2018 at 5:54 pm

    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!

    Reply
  95. Avatar for Mercedes ChangMercedes Chang says

    January 9, 2018 at 7:32 pm

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

    Reply
  96. Avatar for JessicaJessica says

    January 12, 2018 at 8:54 am

    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!

    Reply
  97. Avatar for SiobhanSiobhan says

    January 13, 2018 at 9:42 am

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

    Reply
  98. Avatar for ChristineChristine says

    January 14, 2018 at 6:53 pm

    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!

    Reply
  99. Avatar for SándraSándra says

    February 10, 2018 at 8:28 pm

    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!

    Reply
  100. Avatar for Julia PeraltaJulia Peralta says

    February 25, 2018 at 10:49 am

    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!

    Reply
  101. Avatar for Kimberly ConoverKimberly Conover says

    March 6, 2018 at 12:52 pm

    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!

    Reply
  102. Avatar for BrandonBrandon says

    March 19, 2018 at 4:16 pm

    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!

    Reply
  103. Avatar for MafaldaMafalda says

    March 20, 2018 at 12:10 am

    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.

    Reply
  104. Avatar for HannahHannah says

    April 5, 2018 at 9:22 pm

    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! ??

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 6, 2018 at 10:47 am

      We’re so glad you and your family enjoyed this recipe, Hannah!

      Reply
  105. Avatar for BeebeBeebe says

    May 2, 2018 at 12:22 pm

    This is the best!

    Reply
  106. Avatar for KatieKatie says

    May 22, 2018 at 6:56 am

    So simple and delicious. One of my favorites!

    Reply
  107. Avatar for BrendaBrenda says

    June 7, 2018 at 11:46 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 8, 2018 at 6:37 am

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

      Reply
  108. Avatar for MeganMegan says

    October 2, 2018 at 11:09 am

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

    Reply
  109. Avatar for Kelly MillerKelly Miller says

    October 31, 2018 at 6:41 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:02 am

      Yay! We are so glad that this recipe was a great plant-based alternative for you, Kelly!

      Reply
  110. Avatar for Brad KazBrad Kaz says

    November 13, 2018 at 1:59 pm

    This sounds amazing but is there a way to make it with less sodium?

    Thanks,
    Brad

    Reply
  111. Avatar for ILSEILSE says

    November 19, 2018 at 7:28 pm

    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!

    Reply
  112. Avatar for danidani says

    December 18, 2018 at 8:53 pm

    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!

    Reply
  113. Avatar for TeresaTeresa says

    December 30, 2018 at 7:55 am

    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!

    Reply
  114. Avatar for CindyCindy says

    January 20, 2019 at 2:26 pm

    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!

    Reply
  115. Avatar for LorenaLorena says

    January 21, 2019 at 12:02 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 21, 2019 at 3:42 pm

      Lovely! Thanks for sharing, Lorena.

      Reply
  116. Avatar for Kelly-AnneKelly-Anne says

    January 28, 2019 at 6:23 am

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

    Reply
  117. Avatar for MarisaMarisa says

    February 11, 2019 at 12:53 pm

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

    Reply

Leave a Comment & Rating Cancel reply

mb

Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
About Minimalist Baker→
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

subscribe for email updates

Get Our Fan Favorites eBook Here!

©Minimalistbaker.com Terms Privacy Blogger Resources