Vegetarian Black Bean Tortilla Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
302 kcal
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Course
Soup
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Cuisine
Mexican, Vegetarian
Vegetarian Black Bean Tortilla Soup
Description
This soup starts by frying strips of corn tortillas until golden and crispy, seasoned lightly with salt. Meanwhile, onions, garlic, and jalapeño are sautéed for flavor foundation, followed by diced sweet potatoes, vegetable broth, crushed tomatoes, salsa, and spices. The mixture simmers until the sweet potatoes are tender, then black beans are added to provide substance and protein. The chili powder, cumin, and ground cayenne pepper contribute a layered spicy warmth balanced by the natural sweetness of the potatoes and tomatoes. The crispy tortilla strips bring texture contrast when served atop the soup.
The recipe allows for fresh toppings such as pico de gallo, avocado slices, sour cream (or vegan alternatives), and lime wedges to add brightness and creaminess. These additions complement the robust, hearty soup and elevate it as a satisfying vegetarian meal. The jalapeño's seeds can be removed to moderate spice level.
Ingredients
- 1 onion small
- 2-3 cloves garlic
- 1 jalapeño
- 2 sweet potato medium
- 2-3 tsp avocado oil or olive oil
- 4 cups vegetable broth
- 28 oz crushed tomatoes canned
- ½ cup salsa
- 15 oz black beans drained and rinsed, canned
- 1 TBSP chili powder
- ½ tsp cumin
- ½ tsp ground cayenne pepper (spicy)
- salt to taste, sea salt
CRISPY TORTILLA STRIPS
- 5-6 corn tortilla soft
- avocado oil as needed, for frying
- salt for seasoning, sea salt
Instructions
- First make your crispy tortilla strips. Cut tortillas in half horizontally, then into thin vertical strips. Heat the oil in a small but sturdy stainless steel pan over medium-high heat. Working in 5 or so batches, add tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs and drain on paper towels. While still hot, season strips with salt, to taste. Repeat for remaining batches of tortilla strips.
- Next prep your veggies. Peel and dice onion, peel and mince garlic, dice jalapeno (removing seeds if less spice is preferred) and peel and dice sweet potatoes into half-inch cubes.
- Heat a large pot or dutch oven to medium-high heat with 2-3 tsp oil. Sauté onion and jalapeño until tender, adding garlic towards the end.
- Add diced sweet potato, broth, crushed tomatoes, salsa, and spices and bring to a light boil. Once boiling, reduce heat to simmer and cook for 15-20 minutes, until the sweet potatoes are nice and tender. Add black beans at the end to prevent cracking and heat until warmed through.
- Stir in half the tortilla strips, saving the rest for topping each bowl of soup. Add all your favorite toppings from the list in the notes below and enjoy!
Notes
- Prepare crispy tortilla strips by frying thin slices of corn tortillas until golden, then seasoning with salt.
- Remove seeds from jalapeño to reduce heat if desired before dicing.
- Fresh toppings like pico de gallo, avocado, sour cream, and lime wedges enhance flavor and texture.
- Nutrition estimates include the soup and tortilla strips; adjust based on toppings used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 1301mg | 54% |
| Potassium | 1015mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 12g | 24% |
| Vitamin A | 11893IU | 238% |
| Vitamin C | 21mg | 23% |
| Calcium | 127mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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