Hearty Black Bean and Corn Tortilla Soup with Avocado and Cheddar

This tortilla soup brings together the classic flavors of Mexican cuisine in one comforting bowl. It’s a tomato-based soup with a subtle chili warmth, made heartier with black beans and sweet corn. The finishing touches-creamy avocado, sharp cheddar cheese and crunchy tortilla chips-add texture and richness that make every spoonful satisfying.

Perfect for a weeknight dinner, this recipe comes together quickly in a single pot. The sautéed vegetables form a flavorful base, while the stock and crushed tomatoes create a robust broth. Serve it hot, topped generously and watch it disappear.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

7.5 ounce CornView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

6.88 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely chop the onion. Core, seed and remove ribs from the bell pepper, then finely chop. Mince or grate the garlic. Mince the jalapeño (remove seeds and ribs for less heat). Drain and rinse the black beans. Drain half the corn (reserve the rest for another use). Lightly crush the tortilla chips.
2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the bell pepper, onion, garlic, jalapeño (to taste) and 1 teaspoon Mexican spice blend. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5-6 minutes.
3. Add half the crushed tomatoes to the pot (use the rest as you like). Cook, stirring, until fragrant, 1-2 minutes. Stir in 2½ cups water and the veggie stock concentrates. Bring to a boil, then reduce heat to a simmer. Cook until the liquid has slightly reduced and the flavors meld, about 10 minutes. Season generously with salt and pepper.
4. Stir the black beans and corn into the pot. Continue simmering until heated through, 3-5 minutes. Adjust seasoning with salt and pepper if needed.
5. While the soup simmers, halve the avocado, remove the pit and scoop out the flesh. Cut into cubes.
6. Ladle the soup into bowls. Top each serving with avocado cubes, shredded cheddar cheese and crushed tortilla chips.

Recipe Tips

FAQ

Can I use fresh corn instead of canned?

Yes, you can substitute fresh corn kernels (from about 1 ear) or frozen corn. If using frozen, add it directly without thawing.

How do I store leftovers?

Store the soup (without toppings) in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, then add fresh avocado, cheese and chips before serving.

Can I make this soup gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your tortilla chips and stock concentrate are certified gluten-free if needed.