Spicy Black Bean Tortilla Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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This Spicy Black Bean Tortilla Soup is a heartwarming bowl of comfort with a kick! It's perfect for chilly evenings or when you crave something flavorful and filling. Dive into this vibrant, satisfying dish that's packed with spices and textures.

Ingredients for Spicy Black Bean Tortilla Soup

The base of this soup starts with olive oil, which helps to sauté the onion until it's sweet and fragrant. The garlic and jalapeño add a spicy aroma that pairs beautifully with the earthiness of cumin and smoked paprika. Adding a hint of chili powder gives the soup its signature kick. Black beans are the star, providing protein and a creamy texture. Diced tomatoes add a touch of acidity and sweetness, while vegetable broth keeps the soup light yet hearty. Corn adds a pop of color and sweetness. Finish it off with a touch of lime juice for brightness and fresh cilantro for a burst of herbaceous flavor. Don't forget the corn tortillas for a crunchy topping, avocado for creaminess, and queso fresco for a bit of tang.

Tips & Tricks

  • For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
  • Use a blender to partially blend the soup for a creamier consistency while keeping some beans whole for texture.
  • If you prefer, substitute the queso fresco with feta cheese or a vegan alternative.

Serving Suggestions

This soup pairs beautifully with a side of warm, crusty bread or a simple green salad. For an extra treat, serve with a dollop of sour cream or Greek yogurt on top.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes, just make sure to peel and dice them before adding to the soup.
How can I make this soup vegan?
Simply omit the queso fresco or use a vegan cheese alternative.
Can I freeze leftovers?
Absolutely! This soup freezes well for up to three months. Just let it cool completely before transferring to a freezer-safe container.

Spicy Black Bean Tortilla Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, add the diced onion. Stir occasionally, letting it cook until it's translucent, which usually takes about 5 minutes.

Next, add the garlic, jalapeño, cumin, smoked paprika, and chili powder. Stir these into the onions and let them cook for about a minute to release their fragrances.

Now, it's time to add the black beans, diced tomatoes, and vegetable broth. Stir everything together and bring the pot to a boil. Once it's boiling, reduce the heat and let it simmer for about 20 minutes.

As the soup simmers, preheat your oven to 375°F (190°C). Spread the corn tortilla strips on a baking sheet and bake them until they're crispy, which should take about 10 minutes.

Back to the soup: after it has simmered for 20 minutes, stir in the corn, a pinch of salt and pepper, lime juice, and cilantro. Let it simmer for another 5 minutes to meld all the flavors.

Once everything is ready, serve the soup hot, topped with the crispy tortilla strips, diced avocado, queso fresco, and a squeeze of lime from the wedges. Enjoy!

Why You'll Love This Recipe

  • Quick and easy to prepare, making it perfect for weeknight dinners.
  • Loaded with bold flavors and just the right amount of heat.
  • Vegetarian-friendly and can easily be made vegan.
  • Uses pantry staples and fresh ingredients for a wholesome meal.

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

Step-by-step 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.

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