Soups 🇲🇽 Mexican 30 min meal

Sopa de Tortilla con Frijoles Negros (Black Bean Tortilla Soup)

Smoky tomato and chilli broth with soft black beans, crisp tortilla strips and creamy avocado.

Made with Tortilla soup base and Mexican black beans. Make a batch of the base first, then this takes minutes. Skip to the method

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  • Time25 min
  • LevelEasy
  • Costabout £3.88 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

Method

  1. 1

    Fry the tortilla strips in the oil for 2 minutes until golden and crisp. Drain on kitchen paper.

    2 min
  2. 2

    Pour your ready made tortilla soup base (see the base recipe) into a pot and bring to a simmer.

  3. 3

    Add your ready made frijoles negros (see the base recipe) and simmer for 8 minutes so the beans take on the flavour.

    8 min
  4. 4

    Use a spoon to mash a few beans against the side of the pot and thicken the soup slightly.

  5. 5

    Season with salt and lime. Ladle into bowls and top with tortilla strips, avocado and coriander.

Tips

  • Mash a few beans to thicken the soup naturally.
  • Add pickled red onions for a bright bite.
  • The base uses chicken stock, so this is not vegetarian.

Storing and freezing

Keeps in the fridge for 3 days without the toppings. Freeze for up to 3 months and reheat until steaming hot all the way through.

Questions

Can I use tinned black beans?

Yes. Use two 400 g tins, drained and rinsed, and simmer them in the broth for 8 minutes.

Is it vegetarian?

No. The tortilla soup base is made with chicken stock, so this soup is not vegetarian or vegan.

Is it gluten free?

Yes. Use corn tortillas labelled gluten free for the strips.

More made with tortilla soup base

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Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

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