Vegetarian Black Bean Tortilla Soup
Learn how to make vegetarian black bean tortilla soup! Each bite is filled with beans, corn, and a rich tomato-y broth that's topped with creamy avocado and crispy tortilla strips. A satisfying vegan soup that's super easy to make!
Servings 6
Calories 263kcal
Ingredients
- 1 Tablespoon olive oil
- 1 small yellow onion, diced
- 1/2 cup chopped celery
- 1 32 oz vegetable broth
- 1 14 oz fire roasted diced tomatoes
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can garbanzo beans
- 1 cup frozen corn
Seasoning
- 1 Tablespoon paprika
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1-2 Tablepsoon Tomato paste
- dash of cayenne
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Toppings
- tortilla strips, chips
- fresh cilantro
- avocado slices
Instructions
- In dutch oven or large pot, saute diced onion and celery in olive oil over medium heat for 3-5 minutes or until vegetables are soft. Add vegetable broth, tomatoes, beans, corn, tomato paste, and all of seasoning ingredients.
- Stir ingredients and cover. On low to medium heat - simmer for 1 hour. Stir often.
- When soup has cooked down/thickened, serve and top with cilantro, tortilla strips/chips, avocado slices. Enjoy!
Notes
- Tortilla options: for the "tortilla" ingredient, you can use either tortilla chips or strips!
- Beans: You can use almost any bean for this recipe - cannellini, black bean, kidney bean, garbanzo bean, or navy beans.
- More topping ideas: add even more flavor by adding cheddar cheese, lime juice, and green onion.
- How long it keeps: the leftovers should keep for about 3-5 days chilled in an airight container.
Nutrition
Serving: 0g | Calories: 263kcal | Carbohydrates: 39.4g | Protein: 12.8g | Fat: 6.7g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 772.2mg | Potassium: 0mg | Fiber: 0g | Sugar: 4.3g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 0mg | Iron: 0mg