Looking for a simple vegan soup? This Chipotle Black Bean Tortilla Soup from the Pretty Simple Cooking cookbook is vegan, gluten-free, and ultra flavorful!
Ready for a cozy, healthy vegan soup that tastes so flavorful you’d think it’s been simmering all day? Meet our Chipotle Black Bean Tortilla soup! Ready in a little over 30 minutes, it’s full of flavor and one of our favorites for a rainy afternoon! This tortilla soup is vegetarian, vegan and gluten-free, so it fits a variety of diets. I showed the video below to a room of 5th graders on Career Day and it got VERY enthusiastic responses–much more than I would have imagined! We’ve tested it on all sorts of kiddos so we think we can slap the kid-friendly label on it as well. Keep reading for the recipe.
Watch how to make vegan tortilla soup
Words are helpful to describe food and cooking, but seeing the process is even more powerful. We wanted to give you a glimpse of what a recipe from Pretty Simple Cooking looks like in person, and we chose this black bean tortilla soup. It’s one of our favorite quick soups that turns out beautiful with all the garnishes. Take a look below–and tell us you dance in the kitchen too?
How to make vegan tortilla soup
As you saw in the video, one of our secret ingredients to amp up vegetarian dishes is adobo sauce from a can of chipotle peppers. This ingredient is in several of our recipes in the book: for example, our red and green enchiladas, and the chipotle aioli sauce for cauliflower tacos. All you need from the can is a bit of the sauce (not the hot peppers!). Typically, we freeze the remainder of the can for later use. Using only a tablespoon of the adobo sauce gives this tortilla soup big flavor without making it overly spicy.
If you can find it, frozen fire-roasted corn brings big flavor to the tortilla soup. And what sends it over the top is the garnishes: homemade tortilla strips, radishes, cilantro, and a squeeze of tangy lime, making for a healthy, vibrant bowl meal. The recipe is available in our book, Pretty Simple Cooking! We hope you enjoyed the peak behind the scenes into our kitchen.
This recipe is…
Vegetarian, vegan, gluten-free, plant-based, and dairy-free.
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Pretty Simple Cooking by Sonja and Alex Overhiser (us!)
Looking for more vegan soup recipes?
Here are a few of our favorite vegan soups that are nourishing and delicious:
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Chipotle Black Bean Tortilla Soup
(3 votes, average: 5.00 out of 1)
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Prep Time: 20 minutes - Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
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Looking for a simple vegan soup? This Chipotle Black Bean Tortilla Soup from the Pretty Simple Cooking cookbook is vegan, gluten-free, and ultra flavorful!
Ingredients
- 6 6-inch corn tortillas
- 1 yellow onion
- 1 green bell pepper
- 4 medium garlic cloves
- 2 15-ounce cans black beans
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 28-ounce can crushed tomatoes
- 1½ cups frozen corn ( fire roasted, if possible)
- 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce)
- 1 quart (4 cups) vegetable broth
- 1 teaspoon kosher salt, plus more for sprinkling
- 4 radishes, for garnish
- 1 lime, for garnish
- 1 handful cilantro, for garnish
Instructions
Heat oven to 375°F.
Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt.
Bake for 10 to 12 minutes until crispy and lightly browned.
Make the soup: Peel and dice the onion. Dice the green pepper. Peel and mince the garlic. Drain and rinse the beans.
In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the
cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes. Taste and add additional adobo sauce or kosher salt if desired.
Prepare the garnishes: Slice the radishes. Slice the lime into wedges.
To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, radishes, torn cilantro leaves, hot sauce, and plenty of lime juice.
Notes
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Keywords: Chipotle, Tortilla Soup, Gluten Free, Vegan, Vegetarian, Vegan Soup, Vegetarian Soup, Black Bean Soup, Black Beans, Mexican Soup, Mexican, Meatless
About the Authors
Sonja Overhiser
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
4 Comments
Claire
February 18, 2018 at 10:10 amI made this soup for the #PrettySimpleDinnerParty and all my friends LOVED it! They couldn’t believe I had thrown it together in less than 30 minutes. I’ll definitely be making this a staple meal in the winter.
-Claire
tallgirlbigworld.com
Sonja
March 14, 2018 at 1:41 pmOoo we’re so glad to hear this was a hit at the Pretty Simple Dinner Party! This one always surprises me that the flavor is so developed after just 30 minutes — it’s that magic adobo sauce :) Thanks for making it, Claire!
Beth
February 19, 2018 at 11:51 amGreat video (you have an easy to listen to, soothing voice) and the soup looks yummy! Is there an accompanying recipe? Thanks!
Sonja
March 14, 2018 at 1:39 pmThank you so much! Haha about a soothing voice — I’m so glad :) The recipe is actually in our new cookbook — Pretty Simple Cooking! It’s available on Amazon and everywhere books are sold!