Black Bean Tortilla Soup
Savor the rich flavors of vegan tortilla soup. This hearty, spicy dish is perfect for plant-based and Tex-Mex lovers. Plus, it's Daniel Fast-approved.
Servings: 4
Calories: 407kcal
Ingredients
- 8 corn tortillas
- 1 medium onion, diced
- 1 medium bell pepper, diced (any color)
- 1-2 jalapeno peppers, diced (remove seeds to reduce heat)
- 3 cloves garlic, minced
- 2 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 4 cups low sodium vegetable broth
- 1 15 oz. can diced tomatoes
- 1 cup corn, frozen or fresh
- 2 15 oz can black beans (low sodium or no salt added), drained and rinsed
- ½ cup fresh cilantro, chopped
- ½ teaspoon sea salt (or to taste)
Instructions
- Preheat the oven to 375°F (190°C). Slice corn tortillas into thin strips, spread them on a baking sheet, and bake for 8–10 minutes or until crispy. Set aside.
- In a large soup pot over medium heat, sauté the diced onion for 2–3 minutes until softened. Add the bell pepper, jalapeño, and garlic; sauté another 2–3 minutes until fragrant.
- Stir in chili powder and cumin, toasting them for about 30 seconds to release their natural oils.
- Add the vegetable broth, diced tomatoes, and corn. Stir well and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
- Stir in the black beans and let simmer another 10 minutes to warm through and allow the flavors to meld.
- Remove from heat and stir in chopped cilantro. Adjust salt to taste.
- Top each bowl with baked tortilla strips right before serving for maximum crunch. top with optional toppings (sliced avocado or Cashew Cream Sauce) and enjoy!
Notes
- Beans: Pinto or kidney beans work beautifully if you don’t have black beans on hand.
- Spice level: Add more jalapeño or a pinch of cayenne for extra heat. A pinch of chipotle powder will add smoky heat.
- Veggies: Toss in zucchini, diced carrots, or kale for extra texture and nutrients.
- Tomatoes: Fire-roasted diced tomatoes add a smoky twist.
- Leftovers: Store leftovers in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer.
Nutrition
Calories: 407kcal | Carbohydrates: 80g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 614mg | Potassium: 1204mg | Fiber: 23g | Sugar: 8g | Vitamin A: 1720IU | Vitamin C: 63mg | Calcium: 176mg | Iron: 7mg
