Chipotle Black Bean Tortilla Soup
This chipotle black bean vegetarian tortilla soup is quick, easy, and full of bright Mexican flavors. Enjoy it as-is, or top with the works for a fun and flavor-packed meatless meal.
Servings: 6
Calories: 283kcal
Ingredients
- 4-6 small corn tortillas
- olive or avocado oil
- kosher salt
- 1 large yellow or sweet onion chopped
- 2 tablespoons tomato paste
- 1 tablespoon adobo sauce optional, see note
- 1 tablespoon chili powder
- 2 teaspoons oregano Mexican oregano if you have it
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 (28 ounce) can diced tomatoes fire-roasted if possible
- 4 cups vegetable stock or broth
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can pinto beans drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon fresh lime juice
- avocado, sour cream, Cotija cheese, cilantro, etc. as desired, for serving
Instructions
- Make tortilla strips (optional). Preheat oven to 375 degrees F. Brush each tortilla lightly with olive or avocado oil on both sides. Using a chef’s knife or a pizza cutter, slice tortillas in half, then into thin strips. Place the strips on a baking sheet and bake for 10 to 12 minutes until crispy and lightly browned. Sprinkle with kosher salt and set aside. (This can be done 1-2 days in advance; store in an airtight container at room temperature.)
- Make the soup. Warm 2 teaspoons oil in a large stockpot or Dutch oven over medium-high heat. Add onion and cook 2-3 minutes, until it begins to soften. Stir in tomato paste, adobo sauce (if using), chili powder, oregano, garlic powder, and cumin. Cook for about 1 minute, stirring well.
- Add diced tomatoes. Cook 2-3 minutes, stirring occasionally, until the tomato juices reduce and thicken a bit.
- Stir in stock, beans, and corn. Bring soup to a simmer, then reduce heat to low and cook 12-15 minutes.
- Finish and serve. Add a squeeze of lime juice. Taste the soup and add a bit of extra salt if desired. Serve as desired with tortilla crisps, avocado, sour cream, Cotija, fresh cilantro, etc.
Notes
- No Adobo Sauce? If you omit the adobo sauce, consider adding an extra 1-2 teaspoons of chili powder for additional flavor.
- Storage. This soup keeps very well for 3-4 days in the fridge, making it terrific for meal prep. It can get a bit thicker after the second day or so, almost like a hybrid soup-chili consistency.
Nutrition
Calories: 283kcal | Carbohydrates: 53g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Sodium: 1463mg | Potassium: 726mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1363IU | Vitamin C: 6mg | Calcium: 119mg | Iron: 5mg