Black Bean & Tortilla Soup Recipe

Introduction

This Black Bean & Tortilla Soup is a hearty, flavorful dish perfect for cozy evenings. Packed with spices, tender vegetables, and a touch of heat from jalapeños, it’s a satisfying meal that’s easy to prepare and customize.

Ingredients

• 2 tbsp olive oil
• 1 chopped onion
• 2 chopped peppers (any color)
• 3 crushed garlic cloves
• 2 tsp ground cumin
• 1 tsp garlic granules
• 1 tsp chilli powder
• 2 tbsp tomato purée
• 1 liter vegetable stock
• 400g can chopped tomatoes
• 2 tbsp cornmeal or polenta
• 2 tbsp chopped pickled jalapeños
• 2 x 400g cans black beans, with liquid
• Splash of jalapeño brine
• 4 small corn tortillas (or flour tortillas)
• Chopped coriander, avocado, crumbled feta, and pumpkin seeds (to serve, optional)

Instructions

1. Step 1: Heat the olive oil in a deep pan over medium heat. Add the chopped onion, peppers, and crushed garlic cloves with a big pinch of salt. Cook for about 10 minutes until the vegetables start to soften.
2. Step 2: Stir in the ground cumin, garlic granules, chilli powder, and tomato purée. Cook for 5 minutes until the purée has caramelized and mixture is fragrant.
3. Step 3: Pour in the vegetable stock, chopped tomatoes, cornmeal or polenta, chopped pickled jalapeños, and black beans with their liquid. Add a splash of jalapeño brine for extra heat.
4. Step 4: Bring the soup to a simmer and cook gently for 45 minutes, stirring occasionally, until thickened and reduced.
5. Step 5: Season the soup to taste. Cut the corn tortillas into small strips and scatter them into the soup. Let it rest for 5 minutes to soften the tortillas before serving.
6. Step 6: Serve the soup hot, topped with chopped coriander, diced avocado, crumbled feta, and pumpkin seeds if you like for added texture and flavor.

Tips & Variations

• Use flour tortillas if corn tortillas aren’t available or to vary the texture.
• Add a squeeze of lime juice at the end for a fresh, bright finish.
• For a smoky flavor, try adding a chipotle pepper in adobo sauce with the spices.
• Adjust the heat by increasing or omitting jalapeño brine and pickled jalapeños.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much when cold, add a splash of water or stock to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan if you skip optional toppings like crumbled feta or replace it with a vegan cheese alternative.

Can I freeze leftover soup?

Absolutely. Freeze the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Black Bean & Tortilla Soup Recipe

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★★★★★

4.6 from 101 reviews

• Author: Hailey
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This hearty Black Bean & Tortilla Soup is a flavorful and comforting vegetarian dish perfect for any season. Packed with protein-rich black beans, vibrant vegetables, and a blend of warming spices, this soup is thickened with cornmeal and garnished with crispy tortilla strips and fresh toppings like avocado, feta, and coriander, making it a delicious and satisfying meal.

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Ingredients

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Sauté Base

• 2 tbsp olive oil
• 1 chopped onion
• 2 chopped peppers (any color)
• 3 crushed garlic cloves
• pinch of salt

Spices and Flavorings

• 2 tsp ground cumin
• 1 tsp garlic granules
• 1 tsp chili powder
• 2 tbsp tomato purée

Soup Ingredients

• 1 liter vegetable stock
• 400g can chopped tomatoes
• 2 tbsp cornmeal or polenta
• 2 tbsp chopped pickled jalapeños
• 2 x 400g cans black beans (with liquid)
• splash of jalapeño brine

To Serve

• 4 small corn tortillas (or flour tortillas)
• chopped coriander
• avocado, sliced
• crumbled feta cheese
• pumpkin seeds

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Instructions

1. Heat and Sauté. Heat the olive oil in a deep pan over medium heat. Add the chopped onion, peppers, crushed garlic, and a big pinch of salt. Cook for 10 minutes, stirring occasionally, until the vegetables start to soften.
2. Add Spices and Tomato Purée. Stir in the ground cumin, garlic granules, chili powder, and tomato purée. Cook for an additional 5 minutes, allowing the tomato purée to caramelize and deepen the flavor.
3. Add Liquids and Beans. Pour in the vegetable stock, chopped tomatoes, cornmeal (or polenta), chopped pickled jalapeños, and black beans including their liquid. Add a splash of jalapeño brine for extra heat and flavor.
4. Simmer Soup. Bring the soup to a simmer and cook gently for 45 minutes, stirring occasionally, until the soup thickens and reduces to your desired consistency.
5. Season and Add Tortillas. Season the soup to taste with salt and pepper. Cut the corn tortillas into small strips and scatter them into the hot soup. Allow to rest for 5 minutes so the tortilla strips soften slightly and infuse flavor.
6. Serve with Toppings. Ladle the soup into bowls and garnish with chopped coriander, avocado slices, crumbled feta cheese, and pumpkin seeds to add freshness, creaminess, and crunch.

Notes

• Use flour tortillas if corn tortillas are not available.
• Adjust the quantity of chili powder and jalapeño brine according to your preferred spice level.
• The cornmeal helps thicken the soup; polenta is an excellent alternative.
• For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
• Leftover soup stores well in the fridge for up to 3 days and can be reheated on the stovetop gently.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired

Keywords: black bean soup, tortilla soup, vegetarian soup, spicy soup, Mexican soup, healthy soup