Hearty, zesty, and deeply satisfying, this Spicy Black Bean Tortilla Soup is loaded with fiber-rich black beans, warming spices, and crunchy tortilla strips. A comforting, plant-powered meal that’s as nourishing as it is crave-worthy.
Soup
2 Tbsp extra virgin olive oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeno, seeds removed, finely chopped
1 chipotle in adobo, seeds removed, finely chopped
1 ¼ tsp salt
1 tsp ground cumin
¼ tsp ground coriander
¼ tsp ground turmeric
¼ tsp paprika
1 28 oz can fire-roasted diced tomatoes
1 15 oz can black beans, rinsed and drained
2 ½ cups vegetable stock
1 bay leaf
Tortillas (optional) and Assembly
4 corn tortillas, cut into ½” wide strips
1 Tbsp extra virgin olive oil
Pinch of salt
Fresh cilantro leaves, for serving
Lime wedges, for serving
Diced avocado, for serving
Preheat oven to 375 degrees Fahrenheit (if making tortillas).
In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, garlic and jalapenos and saute until soft, about 5 minutes. Stir in the chipotle, salt, cumin, coriander, turmeric and paprika and cook for 1 minute. Add the tomatoes, beans, vegetable stock and bay leaf. Raise heat to bring to a boil, then immediately lower heat and simmer for 20 minutes, stirring occasionally. Remove bay leaf.
While the soup is simmering, prepare the tortillas (if using). Place tortillas in a large bowl and toss to coat with olive oil and salt. It’s OK if some of the strips break. Spread evenly on a baking sheet and bake for 11-12 minutes, or until golden and crisp. Remove from oven and let cool.
To serve, ladle soup into individual bowls and float a handful of tortilla strips in each one. Top with diced avocado and fresh cilantro. Serve hot with lime wedges alongside.
