Spicy Black Bean and Corn Tortilla Soup
Equipment
- Large pot
- Baking sheet
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes
- 4 corn tortillas, cut into thin strips
- Salt and black pepper to taste
- Chopped cilantro, lime wedges, and sliced avocado for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, chili powder, cumin, and cayenne pepper. Cook for 1 minute until the spices smell fragrant.
- Pour in the vegetable broth, then add the black beans, corn, and diced tomatoes. Season with salt and black pepper.
- Bring the soup to a simmer and cook for 15 minutes to let the flavors blend.
- While the soup simmers, spread the tortilla strips on a baking sheet and bake at 400°F for 8 to 10 minutes until crisp.
- Ladle the soup into bowls and top with the baked tortilla strips, cilantro, lime wedges, and avocado slices.
Notes
Freeze the soup base without the tortilla strips and toppings. Portion it into containers, cool completely, and store up to three months. When reheating, add fresh baked tortilla strips so they stay crisp. Adjust the cayenne if you want less heat, or add an extra pinch for more spice once the soup is done.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Baking sheet
Cuisine: Mexican
Equipment: Large pot, Baking sheet