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black bean tortilla soup

Black Bean Tortilla Soup

super easy soup recipe made from leftover black beans

Course Main Course
Cuisine Mexican
Keyword beans, soup
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 6 servings
Calories 157 kcal
Author Carissa


  • 2 cups of leftover black beans
  • 1 small white onion diced
  • 1 garlic clove
  • 28 oz can of crushed tomatoes
  • 32 oz of chicken broth
  • 1 tsp of salt
  • pinch of oregano Mexican
  • 1 1/2 tbsp of oil
  • 1 morita chile


  1. Toast the morita pepper on a skillet over medium heat for less than a minute.
  2. Put the morita pepper in a blender and add the crushed tomatoes and garlic. Blend for 1 minute.
  3. Heat oil in a pot over medium heat.
  4. When oil is hot add the diced onion and saute until translucent.
  5. Add the blended tomato mixture and stir.
  6. Then add the chicken broth, salt, and oregano and stir again.
  7. Bring to a boil then reduce heat to low and simmer for 15 min.
  8. Serve and garnish with tortilla chips and avocado.
Nutrition Facts
Black Bean Tortilla Soup
Amount Per Serving
Calories 157 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 828mg36%
Potassium 721mg21%
Carbohydrates 22g7%
Fiber 6g25%
Sugar 6g7%
Protein 8g16%
Vitamin A 305IU6%
Vitamin C 15.3mg19%
Calcium 75mg8%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.