Tortilla Soup with Black Beans

The sun is streaming down as the bugs bite and the birds chatter; They say it’s going to be hot today followed by late afternoon thunderstorms.  Are you a fan of thunderstorms?  An afternoon thunderstorm after a hot day instigates both a rush of excitement and simultaneous coziness, so naturally, I am a fan.  Also, thunderstorms are the most perfect forum for snuggled book reading, old movie watching and lovely soup making which I think we can all agree, are magnificent.

Tortilla-soup-with-black-beans

I’m personally looking forward to it:  The dramatic streak of lightning sharply contrasts the blackened sky and excites anticipation of echoed thunder, which rarely disappoints.  It rolls in with a foreboding boom as the kids scream with fearful delight and run wildly in search of  stuffed animals.  The rain pours as they cling lovingly to us, claiming their oh so brave nature only between the cracking thunder.

Granted, I only enjoy the storms that make me jump a bit; not the ones that destroy or devastate, naturally.

This tortilla soup is fast, simple, light, healthy and incidentally gluten-free and vegan too; it is the perfect accompaniment to any afternoon thunderstorm.

tortilla-soup-with-black-beans

 

 

 

Tortilla Soup with Black Beans

Serves 4

Prep and Cook Time: 15 minutes Total

Level: Beginner/Easy

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 cups diced onion
  • 2 tablespoons minced seeded chili pepper (with a heat level you will love)
  • 1 tablespoon toasted cumin seeds, freshly ground (or roasted ground cumin)
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14 1/2 ounces) reduced-sodium vegetable broth
  • 1 package (10 ounces) frozen corn kernels
  • Coarse salt and ground pepper
  • 1/4 cup chopped scallions
  • 1 cup crushed tortilla chips, plus more for serving (optional)
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • 3 tablespoons chopped cilantro (or flat leaf parsley, if preferred)

Directions

  1. In a large saucepan, heat oil over medium heat. Cook garlic, chili, and onion until fragrant and soft, about 4 minutes. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
  2. Bring soup to a boil; reduce to a simmer. Add scallions and tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and cilantro (note: use parsley if you don’t like cilantro) season with salt and pepper. Serve soup with lime wedges and, more chips if desired.

 

Adapted from, “Every Day Food” 2009.

 

Tortilla Soup with Black Beans
 
Cook time
Total time
 
Fast, easy and affordably delicious. Adapted from, "Every Day Food" 2009.
Recipe type: Soup, appetizer, lunch, dinner
Cuisine: Mexican, American
Serves: 4
Ingredients
  • Tortilla Soup with Black Beans
  • Serves 4
  • Prep and Cook Time: 15 minutes Total
  • Level: Beginner/Easy
  • Ingredients
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 cups diced onion
  • 2 tablespoons minced seeded chili pepper (with a heat level you will love)
  • 1 tablespoon toasted cumin seeds, freshly ground (or roasted ground cumin)
  • 2 cans (14½ ounces each) diced tomatoes in juice
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14½ ounces) reduced-sodium vegetable broth
  • 1 package (10 ounces) frozen corn kernels
  • Coarse salt and ground pepper
  • 1 cup crushed tortilla chips, plus more for serving (optional)
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • 3 tablespoons chopped cilantro (or flat leaf parsley, if preferred)
Instructions
  1. Directions
  2. In a large saucepan, heat oil over medium heat. Cook garlic, chili, and onion until fragrant and soft, about 4 minutes. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
  3. Bring soup to a boil; reduce to a simmer. Add tortilla chips and scallions; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and cilantro (note: use parsley if you don't like cilantro) season with salt and pepper. Serve soup with lime wedges and, more chips if desired.

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