If you’re craving a bowl of comfort that’s packed with bold, smoky flavors and hearty ingredients, this Smoky Black Bean Tortilla Soup is your new go-to. It’s vibrant, cozy, and comes together quickly using simple pantry staples. The combination of tender black beans, smoky spices, and crisp tortilla strips creates a perfect balance of texture and taste. Plus, topping it off with creamy avocado, fresh cilantro, and a squeeze of lime makes every spoonful a celebration of fresh and smoky goodness. Whether you’re warming up on a chilly evening or just want a satisfying, wholesome meal, this soup delivers on every level.

What You’ll Love About This Recipe

Rich, smoky flavor: Smoked paprika and cumin infuse the soup with a deep, warm smokiness that’s irresistible.
Simple and quick: Ready in under 40 minutes, this recipe is perfect for busy weeknights or lazy weekends.
Hearty and filling: Black beans provide protein and fiber, making it a nourishing meal on its own.
Fresh toppings: Avocado, cilantro, and lime add brightness and creaminess that elevate the dish.
Versatile and customizable: Easily adjust the spice level or add your favorite veggies to make it your own.
Perfect for all seasons: Enjoy it warm on cold days or serve it slightly cooled for a light summer meal.

What’s in the Bowl

1 tablespoon olive oil: For sautéing the veggies and building the soup’s base.
1 medium onion, diced: Adds natural sweetness and depth.
2 cloves garlic, minced: Gives a fragrant kick that complements the smoky spices.
1 bell pepper, diced: Brings color and subtle sweetness.
1 jalapeño, seeded and minced: Adds heat without overwhelming the palate.
1 can (15 oz) black beans, drained and rinsed: The hearty star of the soup, full of protein and fiber.
4 cups vegetable broth: Creates the flavorful, comforting liquid base.
1 can (14.5 oz) diced tomatoes, undrained: Adds acidity and texture.
1 teaspoon ground cumin: Earthy spice that enhances the smoky flavor.
1 teaspoon smoked paprika: The secret to that deeply smoky note.
1/2 teaspoon chili powder: For a subtle warmth and complexity.
Salt and pepper to taste: Essential seasonings to balance all flavors.
Corn tortillas, cut into strips: Crispy garnish that adds a delightful crunch.
1 avocado, diced: Creamy topping to cool and complement the soup’s spices.
1/4 cup fresh cilantro, chopped: Bright, herbal freshness for garnish.
Lime wedges for serving: A squeeze of citrus to awaken every bite.

Recommended Tools

Large pot or Dutch oven: Essential for cooking the soup evenly and allowing flavors to meld.
Sharp knife: For dicing onions, peppers, and avocados with ease.
Cutting board: A sturdy surface to prep all your fresh ingredients safely.
Wooden spoon or silicone spatula: For stirring the soup without scratching your cookware.
Ladle: To serve your Smoky Black Bean Tortilla Soup neatly and efficiently.
Baking sheet: For toasting the corn tortilla strips to crispy perfection.

Stepwise Method: Smoky Black Bean Tortilla Soup

Step 1: Sauté the Aromatics

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic, diced bell pepper, and jalapeño. Cook for another 3-4 minutes until the peppers soften and the kitchen smells fragrant.

Step 2: Build the Flavor Base

Add the ground cumin, smoked paprika, and chili powder to the pot. Stir well to coat the veggies in the spices and toast them slightly, which will release their aromatic oils and deepen the flavor. Season with a pinch of salt and pepper.

Step 3: Add the Black Beans and Liquids

Pour in the drained and rinsed black beans, diced tomatoes with their juices, and 4 cups of vegetable broth. Stir everything together and bring the soup to a gentle boil.

Step 4: Simmer and Develop Flavors

Reduce the heat to low and let the soup simmer uncovered for about 20 minutes. This allows the flavors to meld and the soup to thicken slightly. Taste and adjust seasoning with more salt or pepper if needed.

Step 5: Prepare the Tortilla Strips

While the soup simmers, preheat your oven to 375°F (190°C). Spread the corn tortilla strips on a baking sheet in a single layer. Bake for 8-10 minutes or until crisp and golden, flipping halfway through for even toasting.

Step 6: Serve and Garnish

Ladle the hot Smoky Black Bean Tortilla Soup into bowls. Top each serving generously with diced avocado, fresh cilantro, and a handful of crispy tortilla strips. Serve with lime wedges on the side for squeezing over the soup just before eating.

How to Make It Lighter

Use low-sodium vegetable broth to reduce salt content.
Skip the olive oil or use a non-stick spray to sauté the veggies.
Omit the tortilla strips or bake them without oil for a lower-fat garnish.
Increase the vegetable broth slightly if you prefer a thinner, brothier soup.

What Could Go Wrong

Soup tastes bland: This usually means it needs more salt, spices, or acidity. Don’t be shy to add more lime juice or a pinch of chili powder.
Tortilla strips soggy: Make sure to bake them until crisp and add just before serving to maintain crunch.
Beans too mushy: Overcooking the beans can cause them to break down completely. Keep an eye on the simmer time and stir gently.
Too spicy: Remove the seeds from the jalapeño or reduce the amount. You can also add more avocado or a dollop of plain yogurt to cool the heat.

Prep Ahead & Store

You can prepare the base of this soup up to 3 days in advance. Store it covered in the fridge and reheat gently on the stove before serving. Keep the avocado, tortilla strips, and fresh cilantro separate until ready to serve to maintain their texture and flavor. Leftovers will last up to 4 days refrigerated. This soup also freezes well – just thaw overnight in the fridge and reheat slowly on the stove.

Handy Q&A

Can I use dried black beans instead of canned?

Absolutely! Just soak and cook the dried beans according to package instructions before adding them to the soup. This will add a bit more time but can enhance flavor and texture.

What if I don’t have smoked paprika?

Regular paprika works fine, but you can add a small amount of liquid smoke or a chipotle pepper in adobo sauce for a similar smoky depth.

Can I make this soup in a slow cooker?

Yes, sauté the veggies and spices first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add tortilla strips and avocado just before serving.

What toppings go well with this soup besides avocado and cilantro?

Try shredded cheese, a dollop of sour cream or plain yogurt, sliced green onions, or even a sprinkle of crushed tortilla chips for extra crunch.

Cook This Next

Southwest Quinoa Bowl – A vibrant, protein-packed meal that complements the flavors of this soup beautifully.
Mexican Street Corn Salad – A fresh and zesty side that pairs perfectly with the smoky notes of the soup.
Black Bean Burgers With Avocado Crema – A creative way to use black beans in a handheld meal, echoing the creamy avocado topping here.

Bring It Home

When you’re looking for a meal that’s both satisfying and packed with flavor, this Smoky Black Bean Tortilla Soup is sure to hit the spot. It’s a recipe that feels indulgent yet wholesome, smoky yet fresh, and complex yet simple to make. The interplay between the creamy avocado, zesty lime, and crunchy tortilla strips makes each spoonful exciting. Whether you’re cooking for yourself or a crowd, keep this recipe in your repertoire for a deliciously comforting bowl anytime you need it. Enjoy every hearty, smoky bite!

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