Go Back Email Link

Loaded Black Bean Nacho Soup

Bowl of black bean nacho soup topped with avocado, sour cream, and tortilla chips.
Loaded Black Bean Nacho Soup is a hearty, one-pot vegetarian dinner with Tex-Mex flavor. Black beans simmer with tomatoes and warm spices, then get finished with lime and cilantro for a fresh lift. Topped with avocado, crunchy tortilla chips, and a creamy finish, it brings that nacho-style comfort into a satisfying bowl that works well for weeknights or casual meals.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serving Size 4

Equipment

  • Large saucepan or Dutch oven
  • Wooden spoon
  • Cutting board and knife

Ingredients

  • 1 tablespoon olive oil extra virgin
  • 1 large onion finely diced
  • 1 medium red bell pepper finely diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • 2 14-oz cans black beans rinsed and drained
  • 1 14-oz cans crushed tomatoes with juice
  • 1 cup water
  • ½ cup cilantro finely chopped
  • 1 lime juiced
  • 1 avocado diced
  • 1 cup baked corn tortilla chips
  • 1 cup Greek yogurt or sour cream
  • Sea salt and black pepper to taste

Instructions

  • Heat the olive oil in a large saucepan or Dutch oven over medium heat.
  • Add onion and bell pepper. Season to taste with salt and pepper. Cook, stirring occasionally, until the vegetables become slightly soft and fragrant, approximately 4-5 minutes.
  • Add cumin, chili powder, and oregano. Continue cooking until the spices become very fragrant, approximately 1-2 minutes.
  • Add beans, tomatoes, and water. Increase the heat to high and bring the soup to a boil then immediately reduce the heat to medium-low and allow the soup to simmer for 30 minutes, partially covered.
  • Uncover and stir in the cilantro and lime juice. Taste and adjust the seasoning with additional salt and pepper, as needed.
  • Serve the soup topped with avocado, tortilla chips, and a dollop of Greek yogurt. Sprinkle with fresh cilantro as a garnish if desired. Enjoy!

Notes

  • Let the soup simmer uncovered for the last 5–10 minutes if you want a thicker, more scoopable texture.
  • Add lime juice right at the end to keep the flavor bright instead of muted.
  • Keep tortilla chips separate until serving so they stay crisp and add contrast.
  • Taste after simmering and adjust salt carefully since canned beans and chips already add some saltiness.
QR Code linking back to recipe