Spicy Black Bean Tortilla Soup
Discover the zesty and hearty delight of Spicy Black Bean Tortilla Soup, a vibrant Mexican-inspired dish perfect for cozy nights.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
2 (15-ounce) cans black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
4 cups vegetable broth
1 cup frozen corn kernels
Salt and pepper to taste
2 tablespoons lime juice
1/4 cup fresh cilantro, chopped
4 corn tortillas, cut into strips
1 avocado, diced
1/2 cup crumbled queso fresco
Lime wedges for serving
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until translucent, about 5 minutes.
3. Stir in garlic, jalapeño, cumin, smoked paprika, and chili powder; cook for 1 minute.
4. Add black beans, diced tomatoes, and vegetable broth; bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Stir in corn, salt, pepper, lime juice, and cilantro; simmer for another 5 minutes.
7. Meanwhile, preheat oven to 375°F (190°C).
8. Place tortilla strips on a baking sheet and bake until crispy, about 10 minutes.
9. Serve soup hot, topped with baked tortilla strips, avocado, queso fresco, and lime wedges.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a saucepan over medium heat until warmed through, stirring occasionally.
Scan for cooking tips & leave a review!
itsonly.recipes/view/spicy-black-bean-tortilla-soup
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
