Tortilla Black Bean Corn and Tomato Soup
Dive into the vibrant flavors of this Tortilla Black Bean Corn and Tomato Soup, a hearty and satisfying dish perfect for any time of year. Packed with protein-rich black beans, sweet bursts of corn, and the robust depth of fire-roasted tomatoes, this soup is seasoned with warm spices like cumin, chili powder, and smoked paprika for a smoky, slightly spicy kick. A touch of lime juice brightens the flavor, while crispy homemade tortilla strips add the ultimate crunchy garnish. Simple to prepare in just 45 minutes, this vegan-friendly recipe is perfect for weeknight dinners or meal prep. Serve it topped with creamy avocado and fresh cilantro for a wholesome, flavorful bowl that's as comforting as it is nutritious. Keywords: black bean soup, tortilla soup recipe, vegan soup, quick soup recipes, easy weekday dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 2 15-ounce cans, drained and rinsed black beans
- 1 15-ounce can fire-roasted diced tomatoes
- 1 cup frozen corn
- 4 cups vegetable broth
- 2 tablespoons lime juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons freshly ground black pepper
- 3 sliced into strips corn tortillas
- 0.25 cups neutral oil (for frying)
- 0.25 cup, chopped (optional) fresh cilantro
- 1 sliced, for garnish (optional) avocado
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute, until fragrant.
Add the black beans, fire-roasted diced tomatoes, frozen corn, and vegetable broth. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes to blend the flavors.
While the soup simmers, heat the neutral oil in a small skillet over medium heat. Fry the tortilla strips in batches until crispy and golden brown, about 1-2 minutes per batch. Remove and drain on a paper towel-lined plate. Set aside.
Once the soup has simmered, add the lime juice, salt, and black pepper. Stir well and adjust seasoning as needed.
Using an immersion blender, blend the soup slightly to thicken, leaving some chunks for texture. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
Serve the soup in bowls, garnished with crispy tortilla strips, chopped cilantro, and avocado slices if desired.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8284 mg | 360% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 82.9 g | 296% | |
| Total Sugars | 45.9 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3289 mg | 70% | |
*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.
