Hearty Black Bean and Corn Tortilla Soup with Avocado and Cheddar

This tortilla soup is a soul-warming classic, combining rich tomato broth with tender black beans, sweet corn and a gentle kick of jalapeño. It’s the perfect cozy meal that comes together in just one pot.

Topped with creamy avocado, sharp cheddar cheese and crunchy tortilla chips, every spoonful offers a delightful mix of textures and flavors. Whether you’re looking for a quick weeknight dinner or a comforting lunch, this soup delivers.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 box Black BeansView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 can CornView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Finely chop the onion. Core, seed and finely chop the bell pepper. 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 from the can (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 until softened and lightly browned, about 5-6 minutes, stirring occasionally.
3. Add half the can of crushed tomatoes, 3 cups water and the veggie stock concentrates to the pot. Bring to a boil, then reduce heat and simmer until the liquid reduces slightly and flavors meld, about 10 minutes. Season with salt and pepper.
4. Stir in the black beans and corn. Continue simmering until heated through, 3-5 minutes. Adjust seasoning with salt and pepper.
5. While the soup simmers, halve the avocado, remove the pit, scoop out the flesh and cut into cubes.
6. Ladle the soup into bowls. Top with avocado cubes, cheddar cheese and crushed tortilla chips.

Recipe Tips

FAQ

Can I make this soup ahead of time?

Yes, the soup base can be made a day in advance. Store it in the refrigerator and reheat gently. Add the toppings just before serving to keep them fresh and crunchy.

What can I use instead of Mexican spice blend?

You can substitute with a mix of chili powder, cumin, paprika and a pinch of oregano. Adjust to your taste.

Is this soup gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Just ensure your tortilla chips are certified gluten-free if needed.