Quick Tortilla Soup Recipe (With Video)

Prep Time:

5 mins

Cook Time:

10 mins

Total Time:

15 mins

Servings:

4

This easy tortilla soup recipe is worth keeping in your back pocket for busy weeknights. Made primarily from pantry ingredients like canned tomatoes and beans, it requires just 15 minutes from start to finish. It's loaded with protein and is thickened slightly with crushed tortilla chips and starch from the beans, so it’s guaranteed to satisfy without weighing you down. Add shredded chicken to bulk it up further, or finish it with a dollop of sour cream, some fresh cilantro, or a bit of shredded cheese. A favorite for a reason, our tortilla soup with black beans is guaranteed to please the whole table.

A bowl of tortilla soup garnished with tortilla chips cilantro and beans accompanied by a plate of lime wedges and tortilla chips — Grant Webster

Why We Love This Tortilla Soup

Low on prep: Besides mincing up a few garlic cloves, most of the prep work for this recipe involves your can opener. There are no onions to chop nor any meat to brown—when we say easy, we mean it.

Budget-friendly: Because this soup relies primarily on canned beans and broth, it's incredibly economical. Stock up on those ingredients next time you're shopping, and you'll be able to make this recipe whenever you need a quick, satisfying meal on demand.

Endlessly adaptable: This is one of those blank-canvas recipes that's ripe for customization. Switch up the beans, increase the spices, or go wild with toppings—sour cream, shredded cheese, cilantro, and/or avocado would all be welcome here. Bulk it up with leftover cooked chicken or swap the canned tomatoes for fire-roasted canned tomatoes for a deeper flavor.

Key Ingredients

Black beans: Two cans of black beans add filling protein to this simple soup. Be sure to drain and rinse them first to remove some of the starchy liquid and excess sodium.

Corn: Sweet and crisp, frozen corn is one of our favorite standbys for adding to quick meals. You can use canned corn instead, though it will have a bit less crunch.

Canned tomatoes: The juice from the tomatoes adds flavor and welcome acidity to the broth, so there's no need to drain it first.

Chicken broth: Use a low-sodium broth to control the saltiness of this soup. To make this recipe meatless, simply swap in your favorite vegetable broth instead.

Tortilla chips: A handful of crushed tortilla chips helps to thicken the broth ever so slightly. If you prefer, take a cue from the comments below and place some chips in the bottom of each bowl before adding the broth to retain more crunch.

Directions

Ingredients for tortilla soup arranged including black beans corn tomatoes tortilla chips limes and spices — Grant Webster

Cook garlic and chili powder:

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute.

Grant Webster
Add remaining ingredients, except chips and lime juice:

Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.

Grant Webster
Cook soup; add tortilla chips:

Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes.

Grant Webster
Add lime juice and serve:

Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Grant Webster

How to Store Leftover Soup

Leftover soup can be refrigerated in an airtight container for up to 4 days. Reheat it on the stovetop over medium heat until simmering, or warm individual portions in the microwave until hot throughout. If you have any lime wedges leftover, add a squeeze of juice to the hot soup to perk it up before serving.

What to Serve With Tortilla Soup

This soup makes a satisfying meal on its own, especially when loaded with toppings. Alternatively, serve it alongside these cheesy and spicy chicken quesadillas, add a side of cilantro-lime rice, or whip up some homemade guacamole to dip extra chips into.