Fall favorite number nine: Spicy Black Bean Tortilla Soup!
In New York City it is about 45 degrees and rainy. To me, all the means is my couch is waiting and the soup is on! It’s almost the holidays and I’ve people in and out of my house all week long. The last thing I need is a big dinner to throw before the actual big dinners coming up!
There is nothing better (probably in the world) than cuddling up with a deliciously comforting bowl of hot soup. And what better than a spicy, hearty, Spicy Black Bean Tortilla Soup?! (with homemade baked tortilla chips) – nothing that’s what.
It is never wrong to add spice to your life!
My favorite kinds of meals are the ones that will feed a lot of people without breaking your budget. It’s also a great soup to make ahead for lunches and easy weeknight dinners throughout the week.
How can you pass up nearly 11 grams fiber and 12 grams protein per 1 cup?!
This recipe can be done so many different ways, but for me – salsa makes everything better. You can definitely make your own, buy your favorite brand, or exclude it altogether. Whatever works best for you. Generally, I make my own salsa. However, I was in a time crunch and already feeling under the weather; thus, I definitely did not feel inspired to go through too much work for this, so you shouldn’t have to either!
Nutrition Information Serving size: 1/4 cup Calories: 104 Fat: 6.5g Saturated fat: 0.5g Carbohydrates: 10g Sugar: 0g Sodium: 320mg Fiber: 1.5g Protein: 1.4g
- 2 Tbsp olive oil
- 1/2 white or yellow onion, diced
- 3 cloves garlic, minced
- 1/2 red or orange pepper, diced
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cayenne
- 1 1/2 cups red salsa
- 2 1/2 – 3 cups vegetable stock
- 1 zucchini, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 jalepeno, seeded and diced
- 2 Tbsp lime juice
- 1 can Rotel (optional, can use regular diced tomatoes instead)
- 2 Tbsp maple syrup
- 2 15- ounce cans black beans, slightly drained
- 1 can whole kernel corn, drained
- Homemade tortilla trips (see recipe below)
- Fresh cilantro, chopped
- Ripe avocado, cubed
- Hot sauce
- Heat a large pot over medium heat. Once hot, add oil, garlic, onion, peppers, carrots a pinch each salt and pepper and stir. Cook for 3-4 minutes, stirring frequently, until soft. Add celery and zucchini and cook for about 5 more minutes.
- Add spices and stir to coat. Then add salsa, vegetable stock and maple syrup. Stir to combine, then increase heat to medium heat and bring to a low boil.
- Once it’s boiling, add black beans and corn and stir. Reduce heat to low and simmer, covered for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavor will develop. It’s even better the next day.
- Serve with homemade tortilla chips (see recipe below)
- Leftovers will keep covered in the refrigerator for 5-6 days, or in the freezer for 1 month.
HOMEMADE BAKED TORTILLA CHIPS
- 6 corn tortillas
- 2-3 Tbsp olive or canola oil
- 1.5 tsp sea salt
- 1.5 tsp chili powder
- 1 tsp each cumin, onion powder, garlic powder
- Preheat oven to 350 degrees F.
- Add all spices and seasonings to a large bowl and whisk until well combined. Set aside.
- Cut your tortillas into equal strips (see photo).
- Transfer to baking sheet and toss in 2-3 Tbsp olive or canola oil until well coated.
- Bake for 12-15 minutes, or until golden brown and crispy. (Watch out, they’ll burn quickly past the 14-15 minute mark.)
- Once removed from the oven, immediately add tortilla strips to the seasoning mix and toss to coat. If they appear to have dried in the oven while baking, you can spritz them with a little oil so the seasonings stick better.
- Store leftovers in a storage bag or Tupperware at room temp for up to a couple days, though best when fresh.