This dairy-free black bean tortilla soup is quick, healthier and effortless to put together. Recipes that require minimal chopping always excite me and this one fits the bill perfectly. Use this as a base recipe and make many versions easily.
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Admittedly, the best thing about this soup is that it is packed with flavors and so forgiving in terms of ingredients. Even though I prefer making it in the Instant Pot, you can also make it on the stove.
Why you will love this recipe
- Takes 30 minutes from scratch.
- You can substitute ingredients with ingredients readily available in your pantry.
- Freezes well and can be batch cooked.
- Is vegetarian and vegan friendly.
- Makes a great substitute for taco Tuesdays during winters.
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Ingredients
In all likelihood, most ingredients you need for this soup are already in your pantry. I have also included substitutions wherever possible.
- Olive oil
- Garlic
- Onions- While I prefer white, you may also use yellow or red ones.
- Red bell pepper– orange or yellow peppers work as well.
- Chipotle peppers in Adobo sauce– Use spicy salsa as a substitute.
- Seasonings include taco seasoning, ground cumin and oregano. I do not recommend skipping any of these. If you do not have taco seasoning, use smoked paprika instead.
- Sweet corn kernels– Frozen ones are great for quick soups like these.
- Canned black beans– replace with canned kidney beans or garbanzo beans, cooked green lentils or pinto beans in a pinch.
- Canned crushed tomatoes– fire roasted tomatoes help bring out the flavor. You can also replace this with medium salsa or canned enchilada sauce. Scale back on the seasoning if you do this.
- Vegetable stock– Feel free to use plain water mixed with 1 tbsp vegetable bouillon powder.
- Tortillas– Where I live, I can only source white corn tortillas. You may also use the authentic yellow corn tortillas here.
- Cilantro – brings out the flavor, is optional but highly recommended.
Variations
Soup Vegetables
Other veggies like carrots, butternut squash, chayote squash and zucchini can also be used in this recipe.
Vegetarian tortilla soup with rice
To make this a filling soup, you can add rice to this. Since we want to keep this a quick cooking soup, I recommend using long grain Basmati rice.
- Wash 1/4 cup basmati rice and soak it in 2 cups water for 20 mins.
- Add this to the soup along with the corn and black beans. Proceed with the rest of the recipe.
Healthy tortilla soup with quinoa
- For a healthier low carb version, skip the oil. Turn off the Instant Pot. Insert the inner pot. Add all the ingredients to the inner pot one by one. Stir well.
- Rinse 1/4 cup quinoa in a colander. Add this to the soup along with the other ingredients. Stir to combine. Continue to cook the soup as directed.
Gluten-free version
Use corn tortillas that are certified gluten-free to make this recipe celiac-friendly.
Other optional add ins
- Add more veggies to make it healthier.
- Use noodles instead of rice or quinoa. When you add noodles, stir in cooked noodles once the soup has cooked completely.
Serving suggestions
Serve this with your choice of toppings. Usually, my family loves chopped avocados, jalapenos, tomato salsa, this pico de gallo and crispy tortilla strips as accompaniments.
While serving this soup, add some crushed air fried tortilla strips as a topping and squeeze some lime juice into it.
Suggested toppings
- Sour cream, Greek Yogurt or Cream cheese (for non-vegan options)
- Avocado or guacamole
- Pico De Gallo
- Air fryer tortilla strips
- Jalapenos
- Chopped red onions
Leftovers and Storage
- This soup freezes beautifully. Allow the soup to cool completely. When cool, divide into 2 cup portions, transfer to freeze-safe bags, label and freeze for up to 3 months.
- Thaw overnight in the fridge and reheat gently before serving. Serve with your choice of accompaniments.
- Leftovers keep well in the fridge for up to 3 days, when stored in a clean airtight container.
Recipe Notes
- This recipe can easily be doubled. But keep an eye on the Instant Pot max capacity when doubling this recipe.
- Since I can only source canned Chipotle peppers, I have used this. You can also use canned smoked red jalapenos, Guajillo chilis or Ancho chilis as replacements.
- In case you are using Guajillo Chilis or Ancho chilli, you will have to hydrate the peppers in hot water, grind to a smooth chilli paste and use it in this soup.
- Add the tortilla only towards the end and not while the soup cooks in the Instant Pot. This will give a creamy tortilla soup since tortillas dissolve very quickly.
- If you do not have an air fryer, you can deep fry the tortilla strips or skip the strips altogether.
- Instructions for making this soup in the crockpot and on stove top are included under “METHOD”.
More Instant Pot Vegan Soups
Method
Drain the black beans into a colander and rinse well. Set aside. Insert the inner pot into the Instant Pot and plug in. Press SAUTE MODE – NORMAL and set the timer to 7 minutes.
When the display reads hot, add the olive oil and wait for 30 seconds. Tip in the garlic and onions, combine well and saute until onions are soft and translucent.
Now, add the chopped red bell peppers along with the Chipotle peppers in Adobo sauce.
Tip in the seasonings- taco seasoning, ground cumin, oregano, cayenne and salt. Mix and cook for 20 seconds.
Immediately add the sweet corn and black beans. Stir well to combine. Saute for 1 minute.
Now, add the canned crushed tomatoes and vegetable stock.
Stir to deglaze the pot and scrape off any bits stuck to the bottom.
Add the maple syrup and stir well. PRESS CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the IP and turn the valve to SEALING.
PRESS PRESSURE COOK- HIGH PRESSURE and set the timer to 5 minutes. Allow the cooking cycle to complete.
Wait for the pressure to release naturally for 5 minutes. After 5 mins of NPR, press CANCEL. Do a graduated and controlled quick pressure release by turning the VALVE TO VENTING.
Using an immersion blender, blend this soup for 20 seconds. Now, add in a torn tortilla and stir to combine.
Press SAUTE MODE – NORMAL and set the timer to 2 mins. Allow the SAUTE CYCLE to complete. When done, garnish with finely chopped cilantro leaves.
Air fryer tortilla strips
- Place 5 tortillas in a stack, one above the other. Using a pizza cutter or a sharp paring knife, cut into thin strips. You can cut them into smaller pieces for easier handling.
- Preheat your air fryer to 325F (160C). In the meanwhile, toss the tortilla strips with 1 tbsp olive oil.
- Place the tortilla strips in the air fryer basket and air fry for 7 to 8 minutes until golden brown.
- At the halfway mark (3 minutes), shake the basket well. Keep an eye on the strips after 5 mins to prevent burning.
- When done, use as required in not just this soup but in all Mexican recipes that call for these.
- Crush these air fried tortilla strips and add it as a topping to your soup along with a squeeze of lime juice. Serve hot.
Stove top instructions
- Heat a 5 quart Dutch oven with olive oil. When the oil is hot, add the garlic and saute for 2 mins until it is a light brown.
- Now, add the chopped onions, red bell peppers and Chipotle peppers. Stir well and continue to saute the onions till they are soft and translucent.
- Tip in all the seasonings, mix well and cook on low heat for 20 to 30 seconds.
- Now, add the black beans and sweet corn kernels, stir to mix and cook for 1 minute on medium heat.
- Add the canned crushed tomatoes along with the vegetable stock and maple syrup next. Stir well to combine.
- Simmer this mixture for 4 to 5 minutes on medium heat. When done, turn off the heat.
- Blend the soup using an immersion blender for 20 seconds. We do this to make the soup creamy. Now, tear a tortilla into small strips and add it to the soup.
- Stir to combine and return to the stove. Simmer for another 4 to 5 minutes until the soup has thickened.
- Garnish with finely chopped cilantro leaves. Top with air fried tortilla strips and serve hot.
Slow cooker or Crockpot method
- Add all the ingredients except the cilantro and air fried tortilla strips to your crockpot.
- Cook on high heat for 3 hours. When done, garnish with fresh cilantro and air fried tortilla strips. Serve with toppings of your choice.
Vegan Black Bean Tortilla Soup
Equipment
- 1 six quart Instant Pot or a 5 quart Dutch oven
- 1 Air fryer
Ingredients
- 1 tbsp olive oil
- 2 tbsp chopped garlic 4 cloves garlic used here
- 3/4 cup onions finely chopped
- 3/4 cup red bell peppers finely chopped
- 1 tbsp Chipotle peppers in Adobo sauce
- 1 tsp ground cumin
- Salt to taste
- 1.5 tsp smoked paprika
- 1 tsp oregano
- 1 tbsp taco seasoning
- 1 cup sweet corn I have used frozen here
- 1 can black beans drained and rinsed ( I have used a 15oz can of black beans in this recipe)
- 1 can crushed tomatoes 14oz can used here
- 4 cups vegetable stock
- 1 tbsp maple syrup optional
- 1 corn tortilla torn
- 2 tbsp cilantro finely chopped
For air fryer tortilla strips
- 5 tortillas cut into strips
- 1 tbsp olive oil
Instructions
- Drain the black beans into a colander and rinse well. Set aside. Insert the inner pot into the Instant Pot and plug in. Press SAUTE MODE - NORMAL and set the timer to 7 minutes.
- When the display reads hot, add the olive oil and wait for 30 seconds. Tip in the garlic and onions, combine well and saute until onions are soft and translucent.
- Now, add the chopped red bell peppers along with the Chipotle peppers in Adobo sauce.
- Tip in the seasonings- taco seasoning, ground cumin, oregano, cayenne and salt. Mix and cook for 20 seconds.
- Immediately add the sweet corn and black beans. Stir well to combine. Saute for 1 minute.
- Now, add the canned crushed tomatoes and vegetable stock. Stir to deglaze the pot and scrape off any bits stuck to the bottom.
- Add the maple syrup and stir well. PRESS CANCEL.
- Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the IP and turn the valve to SEALING.
- PRESS PRESSURE COOK- HIGH PRESSURE and set the timer to 5 minutes. Allow the cooking cycle to complete.
- Wait for the pressure to release naturally for 5 minutes. After 5 mins of NPR, press CANCEL. Do a graduated and controlled quick pressure release by turning the VALVE TO VENTING.
- Using an immersion blender, blend this soup for 20 seconds. Now, add in a torn tortilla and stir to combine.
- Press SAUTE MODE - NORMAL and set the timer to 2 mins. Allow the SAUTE CYCLE to complete. When done, garnish with finely chopped cilantro leaves.
Air fryer tortilla strips
- Place 5 tortillas in a stack, one above the other. Using a pizza cutter or a sharp paring knife, cut into thin strips. You can cut them into smaller pieces for easier handling.
- Preheat your air fryer to 325F (160C). In the meanwhile, toss the tortilla strips with 1 tbsp olive oil.
- Place the tortilla strips in the air fryer basket and air fry for 7 to 8 minutes until golden brown.
- At the halfway mark (3 minutes), shake the basket well. Keep an eye on the strips after 5 mins to prevent burning.
- When done, use as required in not just this soup but in all Mexican recipes that call for these.
- Crush these air fried tortilla strips and add it as a topping to your soup along with a squeeze of lime juice. Serve hot.
Notes
- This recipe can easily be doubled. But keep an eye on the Instant Pot max capacity when doubling this recipe.
- Since I can only source canned Chipotle peppers, I have used this. You can also use canned smoked red jalapenos, Guajillo chilis or Ancho chilis as replacements.
- In case you are using Guajillo Chilis or Ancho chilli, you will have to hydrate the peppers in hot water, grind to a smooth chilli paste and use it in this soup.
- Add the tortilla only towards the end and not while the soup cooks in the Instant Pot. This will give a creamy tortilla soup since tortillas dissolve very quickly.
- If you do not have an air fryer, you can deep fry the tortilla strips or skip the strips altogether.
- Instructions for making this soup in the crockpot and on stove top are included under "METHOD".
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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