Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chipotle Black Bean Tortilla Soup | 13 Best Healthy & Easy Soup Recipes | Best soup recipes | Easy soup recipes

Vegetarian Tortilla Soup (& More Soup Recipes!)


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 1x

Description

This black bean tortilla soup is bursting with flavor and so fast to make! This easy healthy vegetarian soup recipe tastes like it’s been simmering for hours.


Ingredients

Scale

For the tortilla strips

For the vegetarian tortilla soup

  • 1 yellow onion
  • 1 green bell pepper
  • 4 medium garlic cloves
  • 2 15-ounce cans black beans
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 28-ounce can crushed tomatoes
  • 1½ cups frozen corn ( fire roasted, if possible)
  • 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce)
  • 1 quart (4 cupsvegetable broth
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 4 radishes, for garnish
  • 1 lime, for garnish
  • 1 handful cilantro, for garnish

Instructions

  1. Heat oven to 375°F.
  2. Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.
  3. Prep the veggies: Peel and dice the onionDice the green pepper. Peel and mince the garlic. Drain and rinse the beans.
  4. Make the soup: In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes. Taste and add additional adobo sauce or kosher salt if desired.
  5. Prep the garnishes: Slice the radishes. Slice the lime into wedges.
  6. Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, radishes, torn cilantro leaves, hot sauce, and plenty of lime juice.

Notes

Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Foodby Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: Vegetarian Soup Recipes