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.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes, until softened and translucent.

Step 3

Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for 1 minute, until fragrant.

Step 4

Add the black beans, fire-roasted diced tomatoes, frozen corn, and vegetable broth. Stir well.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes to blend the flavors.

Step 6

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.

Step 7

Once the soup has simmered, add the lime juice, salt, and black pepper. Stir well and adjust seasoning as needed.

Step 8

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.

Step 9

Serve the soup in bowls, garnished with crispy tortilla strips, chopped cilantro, and avocado slices if desired.

Nutrition Facts

Serving size	(2825.0g)

Amount per serving	% Daily Value*
Calories	2532.7

Total Fat 111.1g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 8284.2mg	0%
Total Carbohydrate 324.3g	0%
Dietary Fiber 82.9g	0%
Total Sugars 45.9g
Protein 81.7g	0%

Vitamin D 0IU	0%
Calcium 752.0mg	0%
Iron 25.2mg	0%
Potassium 3289.4mg	0%

*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.

Source of Calories

Fat: 38.1%

Protein: 12.5%

Carbs: 49.4%