Sister has been raving about this simple tortilla soup for months! Sister is all about a food with lots of toppings, and this soup allows for a ton of options. Black beans make this tortilla soup a hearty vegan dish (depending on the toppings you use). While the original recipe calls for frying corn tortillas, I toasted the tortillas in the oven.
I’m focusing on creating more vegetarian meals this year since two of my cousins and my aunt have also decided to follow a pescatarian diet (as well as Sister, and her husband who’s a full vegetarian). I’m also helping it’ll help save some money, and is a small way to help the environment.
Black Bean Tortilla Soup
Adapted from Joy the Baker
- 3 Tbsp olive oil
- 5 corn tortillas, cut in strips or wedges
- 1 large onion (red or yellow), diced
- 1 jalapeno, seeds removed, diced
- 2 cloves garlic, minced
- 1 Tbsp paprika
- 1 Tbsp chili powder
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1 large (28oz) can crushed tomatoes
- 4 cups vegetable broth
- 2 (15oz) cans black beans, drained and rinsed
- 1 bell pepper, diced
- 1 cup frozen corn
- Guacamole or avocado
- chopped cilantro
- sour cream
- hot sauce
Preheat the oven to 350ºF. Spread the sliced corn tortillas on a baking sheet and drizzle about 2 Tbsp olive oil over top, and toss with a sprinkle of kosher salt. Place pan in the oven while it’s heating, tortillas are done when they’re fragrant and crisp.
In a large pot, heat about 1 Tbsp olive oil over medium high heat. Add the onion and jalapeño and sauté for a few minutes, then add in the garlic. Add the spices, and mix over medium heat for a minute or two. Add in the crushed tomatoes and vegetable broth. Add half the black beans. Remove the pot from the heat and use an immersion blender to blend the soup.
Return the soup to the heat and add the remaining black beans, bell pepper, and corn. Simmer for about 20 minutes or until the pepper is tender.
Serve with desired toppings, and toasted tortillas.