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Epicurious

Tortilla Soup with Black Beans

GOOD TO KNOW You won’t miss the chicken in this meat-free version of the Southwestern favorite; black beans provide plenty of protein. Store-bought tortilla chips make a time-saving alternative to crisping the tortillas yourself; the chips soften in the soup, adding more heft. Save some chips for crumbling over the servings, and hold off on the cheese, sour cream, and other high-fat toppings.

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (15.5 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) low-sodium chicken or vegetable broth
1 package (10 ounces) frozen corn kernels (do not thaw)
1 cup water
Coarse salt and ground pepper
1 cup crumbled tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

Preparation

  1. Step 1

    In a large saucepan, heat oil over medium. Add garlic and chili powder and cook, stirring, until fragrant, about 1 minute. Add tomatoes (with their juice), beans, broth, corn, and the water; season with salt and pepper.

    Step 2

    Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, additional chips.

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 277

    Step 5

    Fat: 6.3g (0.8g Saturated Fat)

    Step 6

    Protein: 12.8g

    Step 7

    Carbohydrates: 46.3g

    Step 8

    Fiber: 8.3g

Everyday Food: Light
TagsSoupSoup/StewSouthwesternAmericanCanned TomatoTomatoVegetableBlack BeanBean and LegumeCornMainDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyQuickOne-Pot MealsWeeknight MealsSimmerCookbooks
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