Chipotle Black Bean Tortilla Soup

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Bowls of our delicious vegan Chipotle Black Bean Tortilla Soup

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

Ok, I thought you’d be on board.

Homemade chipotle red salsa for making vegan tortilla soup

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

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

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

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

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

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

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

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

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

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

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

Chipotle Black Bean Tortilla Soup

1-Pot Chipotle Black Bean Tortilla Soup! Hearty, simple, and so satisfying. The perfect make-ahead meal for easy lunches and dinners!
Author Minimalist Baker
Bowls of Chipotle Black Bean Tortilla Soup for our 12 Comforting Vegan Soups roundup
4.95 from 111 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Course Entrée, Soup
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days



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

FOR SERVING optional

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


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


*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

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

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My Rating:

  1. Chris says

    I was a little skeptical of this one because it seemed too simple, but wow! It is absolutely delicious and incredibly easy to make. My partner raved about this meal the first time I made it and requests it regularly. I leave out the sweetener and use a full bell pepper rather than half. For the salsa, I use Trader Joe’s Salsa Autentica. I used a potato masher at the end a bit just to make the texture a touch creamier. Don’t pass on the toppings! Highly recommend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you both enjoy it, Chris. Thank you for the lovely review and for sharing your modifications! xo

  2. Steve says

    Looking making this dish because 1) I am vegetarian and 2) my friend whom I am eating with soon says this: “I am best served by protein and vegetables, staying away from pasta, rice, and corn for the most part.”

    What’s a good sub for corn? Peas? Other?

  3. Karen Coyne says

    This is one of our favorite go to soups! 5 plus stars! The whole family enjoys it. I like to add chopped zucchini to the veggie mix and have a baked sweet potato on the side. Thank you for this easy, delicious , nourishing soup recipe!

  4. Jackie says

    My husband and I give this 5,000 stars 😍 Soooooo good! We had it with avocado, some raw onion and crushed up tortilla chips. I especially appreciated that I got to walk away from the stove for half an hour 😂

  5. Giovanna says

    I loved this soup! I’m sensitive to spice so I left out the pepper and only used 1/2 tsp chili powder but it still came out so flavorful. Definitely a recipe I’m going to save!

  6. Shaina Clingempeel says

    Hi! Does olive oil (or no oil) work or would avocado oil be better? And would it taste okay if I leave out the sweetener altogether (I know you said it’s optional but wanted to make sure it wouldn’t change the taste too much)? Loved your other soup. Can’t wait to try this. :D

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shaina, you could use water in place of the oil, or any neutral oil. You can also leave out the sweetener, yes. Let us know what you think!

  7. Emily says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  8. LunaE says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  9. kirsten says

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

  10. Yvonne says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  11. JoAnn says

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

  12. Catherine says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  13. Anisha Zaveri says

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

  14. Sophia Lejtman says

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

  15. Carli Ann says

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

      • Catherine says

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

  16. Jacqueline says

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

  17. Jana says

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

  18. Amelie says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Amelie says

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

  19. Karly says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  20. Kaitlyn says

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

  21. Cristina says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  22. Anna says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  23. Cristina says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  24. KB says

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

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

  25. Tracy Haynes says

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

  26. Madi says

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

  27. Lisa says

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

  28. Kaley K says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  29. Scott says

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

  30. Nicole says

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

  31. Debra says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. Wendy says

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

  33. Judy says

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

  34. Larissa says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  35. Ray says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  36. Shelton says

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

  37. Hilary says

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

  38. Tracy says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  39. Chet Hamilton says

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

  40. Jean says

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

  41. Sara says

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

  42. Lisa says

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

  43. Heather says

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

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

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

    Only modifications I made were:

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

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

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

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

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  44. Brittney Jacks says

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

  45. Aneise says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  46. Laurel says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  47. Judith says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  48. Julie Gurule says

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

  49. Ashley says

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

  50. Monica Hermanson says

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

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

  51. Kristen Sommerfeld says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  52. Anitra says

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

  53. Doris says

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

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

    Thank you!

  54. Elodie says

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

  55. Karen Wu says

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

  56. Courtney says

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

  57. Molly says

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

  58. Janna says

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

  59. Meredith says

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

  60. Lorena says

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

  61. Cindy says

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

  62. Teresa says

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

  63. dani says

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

  64. ILSE says

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

  65. Kelly Miller says

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

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

  66. Brenda says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  67. Hannah says

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

  68. Mafalda says

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

  69. Brandon says

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

  70. Kimberly Conover says

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