Vegan Black Bean Tortilla Soup
One-pot vegan black bean tortilla soup made with protein-rich, simple ingredients and smoky Tex-Mex flavor. Ready in 30 minutes, affordable, and naturally gluten-free.
Ingredients
- 2 15 oz cans, black beans, rinsed & drained
- 1 14 oz can, fire-roasted diced tomatoes
- 4 cups vegetable broth (can adjust to preferred thickness)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red or green bell pepper (diced)
- 1 jalapeno, seeded & diced (optional for spicy flavor)
- 2 cups corn kernels (fresh or frozen0
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1 juice of 1 lime
- salt & pepper, to taste
- corn tortilla chips (or strips)
- optional toppings, sliced avocado slices, vegan shredded cheese, vegan sour cream, cilantro
Instructions
- In a large pot, heat olive oil over medium. Add onion, bell pepper, and jalapeño. Cook 3–4 minutes until softened. Then add garlic and cook for 1 more minute until fragrant.
- Stir in seasonings of cumin, smoked paprika, and chili powder. Add black beans, tomatoes, vegetable broth, and corn. Bring to a boil, then reduce heat, and simmer 15 - 20 minutes.
- Stir in lime juice and season with salt and pepper.
- Ladle soup into bowls and top with avocado, cilantro, tortilla chips, and extra lime.