Three Bean Tortilla Soup

Warm up with a comforting bowl of Three Bean Tortilla Soup, a hearty and flavor-packed vegan recipe that’s perfect for weeknight dinners or meal prep. This vibrant soup highlights a trio of nutritious beans—black, pinto, and kidney—combined with fire-roasted diced tomatoes, smoky spices like chili powder and cumin, and a pop of freshness from lime juice and cilantro. Crisp tortilla strips add the perfect crunchy topping, while optional garnishes like creamy avocado and vegan sour cream take this dish to the next level. Ready in just 45 minutes and loaded with healthy ingredients, this easy one-pot meal is a soul-soothing option for any day of the week. Perfect for those seeking plant-based, gluten-free, and crowd-pleasing homemade soups!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 6 cups vegetable broth
• 1 15-ounce can diced tomatoes
• 1 15-ounce can, drained and rinsed black beans
• 1 15-ounce can, drained and rinsed pinto beans
• 1 15-ounce can, drained and rinsed kidney beans
• 1 cup frozen corn
• 0.25 cup, chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon (or to taste) salt
• 1.5 cups tortilla strips
• 1 sliced (for topping, optional) avocado
• 0.25 cup (optional) vegan sour cream

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, until translucent.

Step 3

Stir in the minced garlic and cook for 1 additional minute.

Step 4

Add the diced red and green bell peppers. Cook for 5-6 minutes, stirring occasionally, until softened.

Step 5

Stir in the chili powder, ground cumin, and smoked paprika. Cook for 1 minute to toast the spices.

Step 6

Pour in the vegetable broth and add the diced tomatoes with their juices.

Step 7

Stir in the black beans, pinto beans, and kidney beans. Bring the soup to a simmer.

Step 8

Add the frozen corn and simmer for 10 minutes, allowing the flavors to meld together.

Step 9

Stir in the chopped cilantro, lime juice, and salt. Adjust the seasoning to taste.

Step 10

Ladle the soup into bowls and top each serving with crispy tortilla strips.

Step 11

Optional: Garnish with sliced avocado and a dollop of vegan sour cream for extra creaminess before serving.

Nutrition Facts

Serving size	3940.9 grams (3940.9g)

Amount per serving	% Daily Value*
Calories	3254

Total Fat 113.90g	146%
Saturated Fat 16.90g	85%
Polyunsaturated Fat 19.40g
Cholesterol 0mg	0%
Sodium 10396mg	452%
Total Carbohydrate 472.60g	172%
Dietary Fiber 123.40g	441%
Total Sugars 62.80g
Protein 125.70g	251%

Vitamin D 0IU	0%
Calcium 1180mg	91%
Iron 39mg	214%
Potassium 7928mg	169%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 14.7%

Carbs: 55.3%