Black Bean Tortilla Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
Tex-Mex
Black Bean Tortilla Soup
Description
This soup begins by sautéing diced onion, bell pepper, carrot, jalapeno, and garlic in olive oil to build a flavorful base. It is then simmered with vegetable broth, diced tomatoes, corn, chili powder, and cumin for a well-rounded savory profile. Black beans are added near the end to warm through, along with fresh cilantro and lime juice for brightness.
Separately, corn tortillas are brushed with olive oil, cut into strips, and baked until crisp for use as crunchy tortilla strips. These can be stirred into the soup before serving or sprinkled atop each bowl for texture distinction.
The result is a warming, filling soup suitable as a main or starter, offering a balance of tender vegetables, beans, lively spice, and contrasting crispy tortilla garnish.
Ingredients
- 1 1/2 Tbsp olive oil
- 1 1/2 cups yellow onion diced
- 1 cup bell pepper any color, diced
- 1/2 cup carrot peeled and diced
- 1 jalapeno pepper seeded and diced (omit if you don't like spicy, small
- 1 Tbsp garlic minced
- salt freshly ground
- black pepper freshly ground
- 6 cups vegetable broth
- 1 (15 oz) can diced tomatoes petite
- 2 cups corn fresh or frozen
- 2 1/2 tsp chili powder
- 1 1/2 tsp cumin ground
- 2 (15 oz) cans black beans drained and rinsed
- 1 Tbsp lime juice fresh
- 1/3 cup cilantro slightly packed, chopped
- 1 avocado sliced or diced
- queso fresco for serving (optional, or shredded Mexican blend cheese
Tortilla strips
- 8 (6-inch) corn tortillas
- 1 1/2 Tbsp olive oil
Instructions
- Preheat oven to 375 degrees.
- Heat 1 1/2 Tbsp olive oil in a large pot over medium-high heat. Add onion, bell pepper, carrot and jalapeno and saute 4 minutes, add galic and saute 1 minute longer.
- Pour in broth, tomatoes, corn, chili powder, cumin and season lightly with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes.
- Add black beans and simmer 5 minutes longer. Stir in cilantro and lime juice.
- While soup is cooking brush sides of tortillas with the 1 1/2 Tbsp olive oil. Then layer tortillas in stacks of 4 and cut each stack in half, then cut into small strips.
- Separate strips and spread onto a greased 18 by 13-inch rimmed baking sheet, working to place them in a single layer, season lightly with salt.
- Bake in preheated oven 6 minutes, toss then spread back out and bake 4 - 7 minutes longer until crisp. Let cool.
- If serving all of the soup right away, stir half of the tortilla strips into soup (otherwise wait to stir strips in until reheating the soup).
- Serve soup with avocado slices, cheese if desired and more tortilla strips on top.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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