Chunky Tortilla Soup with Black Beans
Warm Up With Our Chunky Tortilla Soup with Black Beans!
Looking for a hearty, flavorful, and easy-to-make soup? Look no further! Our Chunky Tortilla Soup with Black Beans is the perfect comfort food for a chilly evening, a quick lunch, or a satisfying dinner. This soup is packed with vibrant flavors, wholesome ingredients, and just the right amount of texture. It’s a family favorite that’s sure to become a staple in your kitchen!
This isn’t your average tortilla soup. We’ve loaded it up with black beans for added protein and fiber, sweet corn for a pop of color and sweetness, and plenty of chunky goodness. The combination of diced tomatoes, chili powder, and a touch of lime juice creates a wonderfully balanced and zesty flavor profile. And of course, the crushed tortilla chips add that satisfying crunch we all crave.
What makes this recipe special?
- Quick & Easy: Ready in under an hour, perfect for busy weeknights.
- Flavorful & Hearty: Packed with delicious ingredients and satisfying textures.
- Versatile: Enjoy it as a light lunch, a filling dinner, or even a flavorful appetizer.
- Customizable: Feel free to add your favorite toppings like avocado, sour cream, or shredded cheese.
Tips for the Best Tortilla Soup:
- Spice Level: Adjust the amount of chili powder to your liking. For a milder soup, start with 1 teaspoon and add more to taste.
- Broth: We recommend low-sodium vegetable broth, but chicken broth works well too.
- Texture: If you prefer a smoother soup, you can partially blend it with an immersion blender.
- Freshness: A squeeze of fresh lime juice at the end brightens up the flavors.
Frequently Asked Questions:
Q: Can I make this soup vegetarian/vegan?
A: Absolutely! Just ensure you use vegetable broth and omit any non-vegetarian toppings.
Q: Can I freeze this soup?
A: Yes, but the tortilla chips will get soggy. We recommend freezing the soup before adding the chips and adding them fresh when you reheat it.
Q: What toppings go well with this soup?
A: The possibilities are endless! Some of our favorites include avocado slices, sour cream, shredded cheese, chopped cilantro, and extra tortilla chips.
Q: Can I use different types of beans?
A: While black beans are our preference, you can substitute with pinto beans or kidney beans if you prefer.
We hope you enjoy this delicious and easy Chunky Tortilla Soup with Black Beans as much as we do! It’s a guaranteed crowd-pleaser that will warm you up from the inside out.
Chunky Tortilla Soup with Black Beans
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 5 cloves garlic minced (or grated)
- 2 teaspoons chili powder
- 2 cans diced tomatoes with green chiles 14½ ounces each, including juices
- 2 cans black beans 15 ounces each, rinsed and drained
- 4-6 cups low-sodium vegetable broth or chicken broth
- 10 ounces frozen spinach thawed and squeezed dry
- 10 ounces frozen corn
- 1 cup crushed tortilla chips
- 1 tablespoon fresh lime juice
Instructions
- In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
- Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
- Bring soup to a boil; reduce to a simmer. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice.
- Serve soup with lime wedges and more chips.
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