Vegan Black Bean Tortilla Soup

Ingredients

• 1 tbsp olive oil
• 1 onion (medium, diced)
• 4 cloves garlic (minced)
• 2 stalks celery (sliced 1/4 inch thick)
• 0.5 tsp salt (more to taste)
• 1 tsp chili powder
• 1.5 tsp ground cumin
• 1.5 tsp dried oregano
• 4 cups vegetable broth
• 3 cups black beans (About two 15.5-ounce cans; drain and rinse)
• 15 oz diced tomatoes (One can, or 2 large tomatoes)
• 1 cup corn kernels (fresh or frozen)
• 4 oz diced green chiles (One can)
• 2 tbsp lemon juice (Lime juice may be substituted)
• tortilla chips (For topping and serving for dipping)
• cilantro (For garnish)

Steps

1. 1

   Heat a soup pot over high heat. Add the olive oil.

2. 2

   Add the diced onion, minced garlic, and sliced celery. Cook until the vegetables are softened and slightly browned.

3. 3

   Add the salt, chili powder, ground cumin, and dried oregano. Cook for about 30 to 60 seconds, until the spices are fragrant.

4. 4

   Drain and rinse the black beans.

5. 5

   Add the vegetable broth, black beans, diced tomatoes, corn kernels, and diced green chiles to the pot.

6. 6

   Bring the soup to a boil, then reduce the heat to a simmer. Simmer for about 10 minutes.

7. 7

   Stir in the lemon juice. Taste and add additional salt and pepper as needed.

8. 8

   Crush tortilla chips over the soup, serve extra chips on the side for dipping, and garnish with cilantro.

Notes

Canned or cooked black beans may be used. The saltiness can vary depending on the beans and broth, so adjust the final seasoning to taste. Lime juice can replace lemon juice. The soup may be served with lemon quinoa and tempeh crumbles for a more substantial meal.

Nutrition per serving

• soup
• main
• vegan
• dairy-free
• quick meal
• one-pot
• weeknight
• Mexican-inspired