Black Bean Tortilla Soup

posted by 3 weeks ago


1 Tbs. olive oil

1 large yellow onion, chopped

5 garlic cloves, minced

2 tsp. chili powder

2 (14.5 oz.) cans diced tomatoes with green chiles, including juices

2 (15 oz.) cans black beans, rinsed and drained

4-6 cups gluten free chicken broth or vegetable broth

1 (10 oz.) package frozen spinach, thawed and squeezed dry

1 (10 oz.) package frozen corn

Salt and black pepper, to taste

1 cup crushed tortilla chips, plus more for serving

1 Tbs. fresh lime juice


In a large Dutch oven, heat oil over medium heat. Sauté onion for about 5 to 7 minutes, until softened. Add garlic and chili powder, and cook until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, spinach, and corn. Season with salt and pepper to taste. Bring soup to a boil, reduce to a simmer. Add crushed tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips. (Yield: 4-6 servings)

tags:  black bean tortilla soup, soups, vegetarian, dairy free, vegan
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