Black Bean Tortilla Soup

by Apr 16, 2018

Yummy, feel-good dinner coming right up!  Another great recipe from Kathryne Taylor of the whole foods blog, Cookie + Kate and her recently published cookbookLove Real Food.  (Go on, order yourself a copy!)

I keep cans of Goya black beans in my pantry so that dinners like this one don’t take an extra trip to the store, except for perhaps fresh cilantro and limes.  Another pantry staple:  a little box of good-tasting veggie bouillon cubes—I like both Rapunzel and Edward & Sons, as they taste fresh and neutral and aren’t overly salty.  (So much easier—and way less waste—than buying and storing 32 oz. boxes of stock!)  And the final plug for today, Montana Mex’s mild chile seasoning in the little red cans—try your luck on their website, you might just win a sampler pack!

Top this soup with strips of corn tortilla that get crispy in the oven.  (I can’t believe I almost skipped these the first time…they’re now my new favorite snack!)

Black Bean Tortilla Soup

adapted from Kathryne Taylor, Love Real Food

4 - 6 servings


  • 1 yellow onion diced
  • 2 tbsp olive oil
  • 1 sweet potato, peeled and diced 1/4" garnet or jewel, 8 oz. - 1 lb.
  • 1 red bell pepper seeded and diced
  • 1 jalapeño seeded and minced
  • 2 garlic cloves
  • 2 tsp ground cumin
  • 1 1/2 tsp chile powder, mild or medium heat I like Montana Mex mild (red)
  • 1/2 tsp kosher salt
  • 2 14.5 oz. cans black beans drained and rinsed (Goya brand)
  • 1 14.5 oz. can fire roasted diced tomatoes
  • 4 cups vegetable broth, made with 2 cubes veggie bouillon and 4 cups water Rapunzel or Edward & Sons

tortilla strips

  • 4 corn tortillas cut into 1/4" wide strips
  • 2 tsp olive oil
  • sprinkle of salt


  • cilantro leaves
  • lime wedges
  • radishes, thinly sliced and julienned
  • sour cream


  1. In large Dutch oven or soup pot, warm the olive oil over medium heat.  Add the onion, sweet potato, bell pepper, and jalapeño.  Cook, stirring occasionally until the sweet potatoes are easily pierced by a fork, about 10–15 minutes.

  2. Add the garlic, cumin, chile powder, and salt and cook until fragrant, about 30 seconds.  Add the beans, tomatoes, and broth.  Cover pot, raise heat to medium high and bring to a boil.  Then crack the lid a bit and lower the heat to maintain a gentle simmer for about 30 minutes, until broth is flavorful and sweet potatoes are very tender. 

  3. Preheat oven to 400° F.  Line a large rimmed sheet pan with parchment.  Toss the tortilla strips with the olive oil in a bowl then spread out on the prepared sheet pan.  Bake until crisp, about 10 minutes and sprinkle with salt.

  4. To serve, ladle soup into bowls, top with tortilla strips and pass the toppings.

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