Cheesy Black Bean Tortilla Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Course
Main Course, Soup
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Cuisine
American
Cheesy Black Bean Tortilla Soup
Description
Cheesy Black Bean Tortilla Soup combines diced fire-roasted tomatoes, vegetable stock, and black beans into a comforting, creamy soup enriched with Monterey Jack and sharp cheddar cheeses. The soup begins by gently cooking onions and garlic with cumin and smoked paprika, which provides a warm spiced base. The addition of torn corn tortillas to the pot thickens the soup as it simmers. Pureeing the mixture creates a silky consistency, and stirring in the grated cheeses melts them smoothly through the soup, intensifying its flavor and texture.
The soup is served warm and topped with the remaining black beans, fresh scallions, cilantro, cotija cheese, and crushed tortilla chips. These toppings contribute crunch, brightness, and a variety of textures to contrast with the creamy soup. The dish can be enjoyed as a hearty starter or a main meal on cooler days.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, sweet
- 4 cloves garlic minced
- 2 teaspoons cumin ground
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 14 ounces diced tomatoes fire-roasted
- 4 cups vegetable stock or chicken stock
- 4 corn tortillas cut into pieces, 4-inch
- 4 ounces Monterey jack cheese freshly grated
- 4 ounces cheddar cheese freshly grated, sharp
- 2 black beans canned, 15-ounce, drained and rinsed
- tortilla chips for topping, crushed
- For topping: fresh cilantro, cotija cheese, scallions, chives, avocado, radish
Instructions
- Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, cumin, paprika, salt and pepper. Cook until the onions soften, about 5 to 6 minutes. Pour in the diced tomatoes and stock and add the tortilla pieces. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 5 minutes.
- Carefully transfer the mixture to a blender and puree until smooth. You could also use an immersion blender if you wish, but I like a regular blender to get it silky smooth. Pour the soup back into the pot and heat it over low heat. Stir in the cheese, one handful at a time, until melted. Stir in all but ½ cup of the black beans - I like to leave this extra ½ cup to garnish the top of each bowl. Cook on low until the soup is heated through. Taste and season additionally if needed.
- Serve in bowls and top with the remaining black beans, scallions, chives, tortilla chips, cilantro, cotija cheese and more.
User Reviews
Overall Rating
5
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