Black Bean Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian tortilla soup loaded with black beans, vegetables, and homemade fried tortilla strips. Rich in flavor with a cumin-forward profile, it's satisfying and naturally plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 Tbsp olive oil
- 1 1/2 cups diced yellow onion
- 1 cup diced bell pepper ((any color))
- 1/2 cup peeled and diced carrots
- 1 small jalapeno, (seeded and diced (omit if you don't like spicy))
- 1 Tbsp minced garlic
- Salt and freshly ground black pepper
- 6 cups vegetable broth
- 1 (15 oz) can petite diced tomatoes
- 2 cups fresh or frozen corn
- 2 1/2 tsp chili powder
- 1 1/2 tsp ground cumin
- 2 (15 oz) cans black beans, (drained and rinsed)
- 1 Tbsp fresh lime juice
- 1/3 cup (slightly packed) chopped cilantro
- 1 avocado, (sliced or diced)
- Queso fresco or shredded Mexican blend cheese, (for serving (optional))
- 8 (6-inch) corn tortillas
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1288mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1074mg
- Calcium
- 143mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1288MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.