One Pot Black Bean Tortilla Soup

It is finally soup season, so here is one of my favorite soups.  I make this black bean tortilla soup at least a few times in the winter.  This vegan soup is full of protein, fiber, spices, and comfort!  Sometimes, to make it a little heartier, I added half a cup of cooked quinoa.  I have made the tortilla soup with and without quinoa, and it is delicious both ways!

I love that this soup is pretty simple, it only requires one pot!  To make the prep time go faster, I use a food processor to chop the garlic, onion, and jalapeno. Just cook the aromatics a little, and then add in the salsa, veg stock, black beans and corn.  Let it simmer for at least 30 minutes or longer if time allows (the longer it simmers, the more the flavors will develop).  Top with some avo, cheese, and/or hot sauce, and enjoy!

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5 from 1 vote

Black Bean Tortilla Soup

Course Soup

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

Soup

• 2 Tbsp olive oil
• 1/4 white onion diced
• 3 garlic cloves minced
• 1 jalapenos diced
• 1 1/2 tsp cumin powder
• 1/2 tsp chili powder
• 1 cups salsa
• 2 cups vegetable stock
• 1 can 15-oz black beans drained
• 8 oz whole kernel corn

Toppings (optional)

• Lime juice
• Fresh cilantro chopped
• Purple onion diced
• Tortilla chips
• Ripe avocado cubed
• Hot sauce
• Cotija cheese

Instructions

• Heat a large pot over medium heat. Add oil, onions, and jalapeno and cook for about 4-5 minutes.
• Sprinkle cumin and chili powder and stir to coat.
• Add salsa and vegetable stock and then turn up to the head to medium high and bring to a low boil.
• Once boiling, add black beans and corn, and then stir.
• Reduce heat to low and simmer, covered, for 30 minutes or more, stirring occasionally.
• Serve as is or with the optional toppings.
• Enjoy!