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Homemade Smoky Black Bean Tortilla Soup photo

Smoky Black Bean Tortilla Soup

This Smoky Black Bean Tortilla Soup is packed with bold flavors and hearty ingredients for a cozy, quick, and satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing the veggies
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 jalapeño seeded and minced
  • 1 can (15 oz) black beans drained and rinsed
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • salt and pepper to taste
  • corn tortillas cut into strips
  • 1 avocado diced
  • 0.25 cup fresh cilantro chopped
  • lime wedges for serving

Equipment

  • Large Pot or Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Wooden spoon or silicone spatula
  • Ladle
  • Baking Sheet

Method
 

  1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes. Stir in the minced garlic, diced bell pepper, and jalapeño. Cook for another 3-4 minutes until the peppers soften and the kitchen smells fragrant.
  2. Add the ground cumin, smoked paprika, and chili powder to the pot. Stir well to coat the veggies in the spices and toast them slightly, which will release their aromatic oils and deepen the flavor. Season with a pinch of salt and pepper.
  3. Pour in the drained and rinsed black beans, diced tomatoes with their juices, and 4 cups of vegetable broth. Stir everything together and bring the soup to a gentle boil.
  4. Reduce the heat to low and let the soup simmer uncovered for about 20 minutes. This allows the flavors to meld and the soup to thicken slightly. Taste and adjust seasoning with more salt or pepper if needed.
  5. While the soup simmers, preheat your oven to 375°F (190°C). Spread the corn tortilla strips on a baking sheet in a single layer. Bake for 8-10 minutes or until crisp and golden, flipping halfway through for even toasting.
  6. Ladle the hot Smoky Black Bean Tortilla Soup into bowls. Top each serving generously with diced avocado, fresh cilantro, and a handful of crispy tortilla strips. Serve with lime wedges on the side for squeezing over the soup just before eating.

Notes

  • Use low-sodium vegetable broth to reduce salt content.
  • Skip or reduce olive oil to make the soup lighter.
  • Store soup base separately from avocado and tortilla strips to maintain freshness.
  • Adjust spice level by removing jalapeño seeds or adding more chili powder as desired.