Black Bean and Corn Tortilla Soup Recipe
Black beans and sweet corn crash your taste buds like they own the place, making tortilla soup unapologetically fabulous.
This vegan version refuses boring flavors; it flirts with spice and teases your palate with zesty lime hints.
Crispy tortilla strips float on top like tiny edible crowns, because soup deserves a throne, obviously.
Simmered beans and vibrant vegetables mingle effortlessly, proving plant-based meals can be hearty, bold, and totally Instagram-worthy.
One spoonful delivers warmth, crunch, and sass, reminding you that comfort food doesn’t need meat to be outrageously satisfying.
Black Bean and Corn Tortilla Soup Recipe
Hearty, zesty vegan soup featuring black beans, sweet corn, fresh vegetables, and crunchy tortilla strips.
Ingredients
Method
- Heat olive oil in a large pot; sauté onion, garlic, and bell pepper for 4–5 minutes.
- Add corn, black beans, chili powder, and cumin; cook 2 minutes to release aromas.
- Pour in vegetable broth; bring to a boil, then simmer 15–20 minutes for flavors to meld.
- Season with salt, pepper, and lime juice; stir well.
- Serve hot with toasted tortilla strips on top and optional cilantro or avocado.
Notes
Nutritional Values (per serving)
- Calories: 220
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 8g
Vitamins & Minerals (per serving)
- Vitamin A: 15%
- Vitamin C: 25%
- Calcium: 6%
- Iron: 12%
- Potassium: 10%
Notes & Tips
- Toast tortilla strips lightly to prevent sogginess.
- Add a pinch of smoked paprika for extra depth.
- For creamier texture, blend 1/2 cup of beans before adding them back.
- Garnish generously; presentation makes this soup feel like a fiesta.
- Adjust chili powder for desired heat level.
