Go Back
Spicy Black Bean and Spinach Tortilla Soup
Print Recipe Pin Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Baking Sheet

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 4 cups fresh spinach
  • 4 corn tortillas, cut into thin strips
  • Salt and black pepper to taste
  • Lime wedges and fresh cilantro for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the cumin, chili powder, and cayenne pepper. Stir for 30 seconds until the spices smell fragrant.
  • Pour in the black beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer and cook for 15 minutes.
  • Stir in the spinach and let it wilt for 2 minutes. Taste and season with salt and black pepper.
  • While the soup simmers, spread the tortilla strips on a baking sheet and bake at 375°F for 8 to 10 minutes until crisp.
  • Ladle the soup into bowls and top each serving with tortilla strips, lime wedges, and cilantro.

Notes

Bake the tortilla strips a day ahead and keep them in a sealed container so they stay crisp when added at the table. If the soup thickens after storage, loosen it with a little extra broth while reheating on the stove. A squeeze of lime right before eating brightens the spice without changing the overall flavor.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Baking Sheet