Vegan Tortilla and Black Bean Soup

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Nothing beats a hot bowl of flavorful tortilla soup topped with crunchy

corn tortilla chips and creamy avocado. Have you ever tried looking for tortilla soup recipes online?? Well, there are like a million of them. I finally narrowed it down to one I found on allrecipes. Of course I made a few modifications including adding black beans to bulk it up a bit.

Vegan Tortilla Black Bean Soup (adapted from allrecipes)

serves 12

Ingredients

• 2 tablespoons vegetable oil
• 1 green bell pepper, diced
• 1 red onion, diced
• 2 cloves garlic, minced
• 3 tablespoons ground cumin
• 1 can Rotel diced tomatoes and green chilies
• 4 (14 ounce) cans low sodium vegetable broth
• 1 (11 ounce) can whole kernel corn
• 1 cup black beans
• 12 ounces tortilla chips
• 1 avocado – peeled, pitted and diced

Directions:

Heat the oil in a large pot over medium heat. Stir in the pepper and onion, garlic, and cumin, and cook 5 minutes, until vegetables are tender.

Mix in the tomatoes, chilies and black beans. Pour in the broth, bring to a boil, reduce heat to low, and simmer 40 minutes or until black beans are softened.

Mix corn into the soup, and continue cooking 5 minutes.

Serve in bowls over equal amounts of tortilla chips. Top with avocado and cilantro.

This soup was fantastic! I will warn you, the soup is for the spice lovers. Boy, this soup has some serious

heat to it. Next time I make it I may halve the chilies, but the boy loved it just the way it is.

This bowl comes in under 400 calories so it just perfect for the a hearty and delicious dinner!

I am soo excited for the weekend! Swanky boyfriend is off both Saturday and Sunday! It will be filled with lots of boy time and also some sister time. Poor thing, she has to have surgery for her foot. I was a bit off on her diagnosis, she actually tore her Achilles. Ouch!

Hope you have a fabulous Friday folks! Thanks for reading.

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You all know I love some good Mexican food. Enchiladas, tacos, guacamole, quesadillas, beans, and especially tortilla soup.

Nothing beats a hot bowl of flavorful tortilla soup topped with crunchy corn tortilla chips and creamy avocado. Have you ever tried looking for tortilla soup recipes online?? Well, there are like a million of them. I finally narrowed it down to one I found on allrecipes. Of course I made a few modifications including adding black beans to bulk it up a bit.

Vegan Tortilla Black Bean Soup (adapted from allrecipes)
serves 12
Ingredients
2 tablespoons vegetable oil
1 green bell pepper, diced
1 red onion, diced
2 cloves garlic, minced
3 tablespoons ground cumin
1 can Rotel diced tomatoes and green chilies
4 (14 ounce) cans low sodium vegetable broth
1 (11 ounce) can whole kernel corn
1 cup black beans
12 ounces tortilla chips
1 avocado – peeled, pitted and diced

Directions:
Heat the oil in a large pot over medium heat. Stir in the pepper and onion, garlic, and cumin, and cook 5 minutes, until vegetables are tender.

Mix in the tomatoes, chilies and black beans. Pour in the broth, bring to a boil, reduce heat to low, and simmer 40 minutes or until black beans are softened.

Mix corn into the soup, and continue cooking 5 minutes.

Serve in bowls over equal amounts of tortilla chips. Top with avocado and cilantro.
This soup was fantastic! I will warn you, the soup is for the spice lovers. Boy, this soup has some serious heat to it. Next time I make it I may halve the chilies, but the boy loved it just the way it is.

This bowl comes in under 400 calories so it just perfect for the a hearty and delicious dinner!

I am soo excited for the weekend! Swanky boyfriend is off both Saturday and Sunday! It will be filled with lots of boy time and also some sister time. Poor thing, she has to have surgery for her foot. I was a bit off on her diagnosis, she actually tore her Achilles. Ouch!
Hope you have a fabulous Friday folks! Thanks for reading.
What is your favorite Mexican food?
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Tagged as: recipe, soup, vegan, vegan tortilla and black bean soup