Dinner

Black Bean & Tortilla Soup with Jalapeños and Feta Recipe

ByLuna Ryder January 28, 2026January 28, 2026

Introduction

This Black Bean & Tortilla Soup is a comforting and flavorful dish perfect for any day of the year. With smoky spices, hearty black beans, and crispy tortilla strips, it’s a tasty and satisfying meal that’s easy to make at home.

A white scalloped bowl is filled with a thick, dark red stew base containing visible chunks of beans and sweet potatoes. On top, there is crumbled white cheese scattered across the surface, along with green pumpkin seeds and freshly chopped cilantro for a bright contrast. Two avocado slices with a smooth pale green shade rest on one side. The bowl sits on a white marbled surface, and the overall image is lit naturally to highlight the rich colors and textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 chopped onion
2 chopped peppers (any color)
3 crushed garlic cloves
2 tsp ground cumin
1 tsp garlic granules
1 tsp chili powder
2 tbsp tomato purée
1 liter vegetable stock
400g can chopped tomatoes
2 tbsp cornmeal or polenta
2 tbsp chopped pickled jalapeños
2 x 400g cans black beans, with liquid
Splash of jalapeño brine
4 small corn tortillas
Chopped coriander, avocado, crumbled feta, and pumpkin seeds (optional, for serving)

Instructions

Step 1: Heat the olive oil in a deep pan over medium heat. Add the chopped onion, peppers, garlic cloves, and a big pinch of salt. Cook for about 10 minutes until the vegetables start to soften.
Step 2: Stir in the ground cumin, garlic granules, chili powder, and tomato purée. Cook for 5 minutes until the tomato purée caramelizes slightly.
Step 3: Pour in the vegetable stock, chopped tomatoes, cornmeal or polenta, chopped pickled jalapeños, black beans with their liquid, and a splash of jalapeño brine. Bring to a simmer.
Step 4: Let the soup simmer gently for 45 minutes, stirring occasionally, until it thickens and reduces.
Step 5: Season the soup to taste. Cut the corn tortillas into small strips and scatter them into the soup. Rest for 5 minutes to allow the tortillas to soften slightly.
Step 6: Serve the soup hot, topped with chopped coriander, avocado slices, crumbled feta, and pumpkin seeds if you like.

Tips & Variations

Use flour tortillas if you don’t have corn tortillas on hand; both work well.
For extra heat, add more pickled jalapeños or a dash of hot sauce.
Swap black beans for kidney beans if preferred for a different texture.
Add a squeeze of fresh lime juice just before serving for brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much. Tortilla strips are best added fresh when serving, as they may become soggy upon storage.

How to Serve

The image shows a white scalloped bowl filled with a rich red chili soup. The base layer is thick and smooth with dark red color. On top, there are layers of black beans, chunks of orange sweet potato, and sliced avocado with green and light yellow shades. The chili is garnished with crumbled white cheese, bright green chopped cilantro, and dark green pumpkin seeds scattered evenly across the surface. The bowl is placed on a white marbled texture. A silver spoon is partially visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the crumbled feta or replace it with a plant-based cheese alternative to keep the soup vegan-friendly.

Can I freeze the soup?

Yes, this soup freezes well. Cool completely before transferring to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.