Easy Vegetarian Black Bean Tortilla Soup
Warm up with a bowl of Easy Vegetarian Black Bean Tortilla Soup, a hearty and flavorful recipe that's perfect for busy weeknights! Packed with protein-rich black beans, fire-roasted tomatoes, and a colorful medley of vegetables like red bell pepper, jalapeño, and corn, this soup strikes the perfect balance between smoky, spicy, and tangy. Spiced with chili powder, cumin, and smoked paprika, every spoonful bursts with bold Southwestern flavors. Crispy oven-baked tortilla strips add a delightful crunch, and optional toppings like ripe avocado and shredded cheese take it to the next level. Ready in just 45 minutes, this comforting one-pot meal is a crowd-pleaser that’s easy to customize and ideal for impressing both vegetarians and omnivores alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, seeded and minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14 ounces diced tomatoes (fire-roasted, if possible)
- 4 cups vegetable broth
- 30 ounces black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons lime juice, freshly squeezed
- 1 quarter cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 medium corn tortillas, cut into strips
- 1 medium avocado, diced (optional for topping)
- 0.5 cup shredded cheese (optional for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced red bell pepper, and minced jalapeño. Cook for another 2-3 minutes until the vegetables soften.
Add the chili powder, ground cumin, and smoked paprika. Stir for 1 minute to toast the spices and release their aroma.
Pour in the diced tomatoes and vegetable broth. Bring to a gentle simmer.
Add the black beans and frozen corn. Simmer for 15-20 minutes to allow the flavors to meld together.
Stir in the freshly squeezed lime juice, chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.
While the soup simmers, prepare the tortilla strips. Preheat your oven to 375°F (190°C).
Spread the tortilla strips on a baking sheet in a single layer. Spray lightly with cooking spray and bake for 8-10 minutes, flipping halfway through, until crispy and golden brown.
Ladle the soup into bowls and garnish with crispy tortilla strips.
Optionally, top with diced avocado and shredded cheese for added flavor and creaminess.
Serve warm and enjoy!
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 90.5 g | 33% | |
| Dietary Fiber | 24.8 g | 88% | |
| Total Sugars | 14.7 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
