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.
- 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
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.
- 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.
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
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