Vegetarian Black Bean Tortilla Soup
An easy black bean tortilla soup recipe that can be enjoyed year round. Can be made with canned, frozen or fresh produce, depending on the season.
Servings: 5 servings
Calories: 355kcal
Ingredients
For the soup
- 1 tablespoon olive oil
- 1 medium red onion diced
- 1 medium bell pepper diced
- ½ teaspoon kosher salt
- 4 cloves garlic minced
- 1 medium jalapeno minced (optional)
- 1 tablespoon ground cumin
- 2 teaspoons dry oregano
- 1 ½ teaspoons chili powder
- ½ teaspoon chipotle chili powder *optional; can replace with standard chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 15 ounce can petite diced tomatoes with green chilies
- 2 15 ounce cans black beans drained and rinsed
- 1 cup frozen corn
- 4 cups vegetable broth
- 1 cup water as needed
- 2 tablespoons lime juice from ~1 medium lime, plus more for serving
- ¼ cup fresh chopped cilantro plus more for serving
Toasted Tortilla Strips
- 8 6-inch yellow or white corn tortillas
- kosher salt to taste
- ¼ teaspoon cumin optional
- ¼ teaspoon chili powder optional
Toppings
- cilantro
- avocado
- shredded cheddar cheese
Instructions
For the soup
- In a large pot, heat the olive oil over medium heat. Add the diced onion, pepper, and salt, sautéing for 6-8 minutes, or until softened. Add the garlic and optional jalapeno and sauté another 2-3 minutes, until golden.
- Stir in the cumin, oregano, chili powder, chipotle chili powder, garlic powder, onion powder. Toast for 30 seconds, stirring frequently.
- Stir in the tomatoes with juices, drained and rinsed black beans, and frozen corn. Stir to combine.
- Pour in the vegetable broth. Add 1 cup of water, if needed. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low. Simmer, uncovered, for at least 10 minutes. Simmer longer for deeper flavors.
- Stir in the cilantro and lime juice before serving. To serve, top with toasted tortilla strips, diced avocado, shredded cheese, and additional lime juice and cilantro.
For the tortilla strips
- Preheat the oven to 375 degrees F.
- Using a knife, slice the tortillas into ½" thick strips. Line up (try not to overlap) on a large sheet pan. Drizzle with olive and salt, tossing with clean hands or a spatula to coat.
- Bake for 5 minutes on each side (10 minutes total) or until crisp and golden. Sprinkle with cumin and chili powder before serving.
Video
Notes
- Freezing instructions: Let the soup cool to room temperature before transferring to freezer safe containers. Freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
- Storage and reheating: Store in a closed container for 3-4 days. Reheat individual servings or the entire pot uncovered on the stove over medium heat until warmed through.
Nutrition
Calories: 355kcal | Carbohydrates: 66g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 389mg | Potassium: 953mg | Fiber: 17g | Sugar: 7g | Vitamin A: 1320IU | Vitamin C: 48mg | Calcium: 135mg | Iron: 6mg
