Black Bean Tortilla Soup is a hearty, flavorful soup that combines the bold flavors of black beans, tomatoes, and spices with the satisfying crunch of tortilla strips. This vegetarian-friendly soup is packed with protein and fiber, making it a nourishing and filling meal. The addition of toppings like avocado, cheese, and cilantro adds layers of flavor and texture, while a squeeze of lime brings brightness to the dish. It’s a perfect recipe for a cozy weeknight dinner or a crowd-pleasing appetizer, offering warmth and comfort in every spoonful.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper (optional, for heat)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup frozen corn kernels
- Salt and pepper to taste
- 4 small corn tortillas, cut into strips
- Vegetable oil for frying (or use baked tortilla chips)
For Garnish (optional):
- Sliced avocado
- Shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
- Lime wedges
- Sour cream
Instructions:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and cook until softened, about 5-7 minutes. Stir in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using), and cook for another minute until fragrant.
- Add the Beans and Broth: Add the black beans, diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine, bring the mixture to a simmer, and let it cook for about 15 minutes to allow the flavors to meld together.
- Add the Corn: Stir in the frozen corn and cook for an additional 5 minutes. Taste the soup and season with salt and pepper as needed.
- Fry the Tortilla Strips: While the soup is simmering, heat vegetable oil in a small skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per side. Drain on paper towels and sprinkle with a little salt. Alternatively, use store-bought tortilla chips for a quicker option.
- Serve the Soup: Ladle the soup into bowls and top with crispy tortilla strips. Garnish with avocado slices, shredded cheese, cilantro, lime wedges, and a dollop of sour cream if desired.
This Black Bean Tortilla Soup is comforting, hearty, and full of bold flavors, making it a perfect go-to meal for any time you crave something warm and satisfying!