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–+ servings
Tortilla Soup

Tortilla Soup

Delicious tortilla soup with black beans instead of chicken for a fresh vegetarian option.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 250 kcal

Equipment

  • Dutch oven
  • skillet
  • Blender
  • baking sheet
  • parchment paper

Ingredients
  

Chili Peppers and Tomatoes

  • 2 mild dried chili peppers or 1 to 1 ½ teaspoons chili powder, to taste
  • 1 can (15 ounces) diced or crushed tomatoes fire-roasted if possible

Base Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow or red onion chopped
  • 1 medium red bell pepper chopped
  • 0.25 teaspoon fine salt more to taste
  • 4 cloves garlic pressed or minced
  • 2 teaspoons ground cumin

Beans and Broth

  • 2 cans (15 ounces each) black beans rinsed and drained, or 3 cups cooked black beans
  • 4 cups vegetable broth

Tortillas and Garnish

  • 4 corn tortillas cut into 2-inch long, ¼-inch-wide strips
  • 0.25 cup chopped fresh cilantro divided
  • 1 to 2 tablespoons lime juice to taste
  • Freshly ground black pepper to taste
  • Garnish options Thinly sliced radish, diced avocado, crumbled feta cheese, or sour cream

Instructions
 

Preparation

  • If using dried chili peppers, toast them in a dry skillet or directly over a flame until fragrant. Cool, chop, discard seeds and stem. Blend with canned tomatoes until smooth.
  • In a medium Dutch oven, warm 2 tablespoons olive oil. Add onion, bell pepper, and salt. Cook until onion is translucent, about 5 to 7 minutes.
  • Add garlic and cumin (and chili powder if using) and cook until fragrant, about 30 seconds. Add tomato-chili blend and cook for a minute.
  • Add beans and broth, stir to combine, bring to a simmer, reduce heat, and simmer for 30 minutes.
  • Preheat oven to 400°F. Toss tortilla strips with 2 teaspoons olive oil and salt. Bake until crisp and golden, about 8 to 12 minutes.
  • Stir most of the cilantro into the soup, add 1 tablespoon lime juice, and adjust salt and lime juice to taste.
  • Serve soup in bowls topped with tortilla strips, reserved cilantro, and any desired garnishes.

Notes

This recipe can be made gluten-free with certified corn tortillas and dairy-free/vegan by not adding cheese or sour cream.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 7gSodium: 700mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 35IUVitamin C: 60mgCalcium: 6mgIron: 15mg
Keyword Black Beans, comfort food, healthy, Tortilla Soup, Vegetarian
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