Mexican Black Bean Soup with Tortillas
This delicious and comforting Mexican Black Bean Soup with Tortillas is full of authentic Mexican flavors. Easy, healthy, and versatile, this soup can be made vegan and gluten-free.
Servings: 10 servings
- 4 bell peppers diced
- 6 oz box of baby spinach chopped fine
- 1 red onion diced
- 5 cloves garlic minced
- 3 tbsp ground cumin
- 28 oz crushed tomatoes 1 large can
- 12 oz chopped green chile peppers, drained 3 cans
- 2-4 cups vegetable broth (depending on how thin you like your soup
- 1 1/2 cups frozen corn
- 45 oz black beans, rinsed/drained 3 cans
- salt to taste
Toppings per bowl:
- 1 tbsp shredded cheese
- 2-3 crumbled tortilla chips
- 1 tbsp diced avocado or guacamole
- 1 tbsp optional toppings: e.g. chopped cilantro, squeeze of lime juice, chopped radishes, diced tomatoes, pico de gallo, etc.
Sauté peppers, onions, and garlic in 1 tsp olive oil until the peppers and onions are slightly translucent.
Add the spinach and cumin when the pepper mix is done cooking. Cook an additional 5 minutes.
Add tomatoes, green chile peppers and broth - bring to a boil and cook 10-20 minutes until the ingredients are soft enough to puree.
Blend with immersion blender until the soup is smooth. Season with salt to taste.
Add whole corn & black beans and simmer on low/med-low heat for 10-20 minutes until all of the ingredients are cooked through. Serve with toppings and enjoy!
Top tips for making Mexican Black Bean Soup
Note: Nutrition information for 1 serving is 1.5 cups of soup, 1 tbsp shredded cheese, 3 tortilla chips, 1 tbsp diced avocado.
Adapted from AllRecipes
- The soup will keep for 2-3 days in a sealed container in the refrigerator.
- If you want to freeze this soup, cool it down first, then transfer it to an airtight container and freeze. It will keep in the freezer for up to 3 months! When you're ready to serve it, either place on the stove or defrost in the microwave using the defrost setting.
- I used frozen corn for ease, but you can use fresh.
- Feel free to throw any veggies into this soup that you have on hand. Carrots, squash, zucchini or even sweet potatoes would taste great pureed into the soup!
- Always use the freshest ingredients you can and preferably organic.
- To make this recipe vegan, just omit the cheese as a topping.
Serving: 1.5cups | Calories: 248kcal | Carbohydrates: 39.2g | Protein: 12.6g | Fat: 6g | Saturated Fat: 1.5g | Sodium: 241.1mg | Fiber: 11.6g | Sugar: 1.4g