Spicy Black Bean and Lime Tortilla Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 2 limes
• 1/2 cup fresh cilantro, chopped
• 1/2 cup tortilla strips
• Optional toppings: avocado, sour cream, shredded cheese

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and jalapeño, cooking for an additional minute.
3. 3 Add crushed tomatoes, black beans, kidney beans, vegetable broth, cumin, and smoked paprika. Bring to a boil.
4. 4 Reduce heat and let simmer for 20 minutes.
5. 5 Season with salt and pepper to taste. Stir in lime juice and cilantro.
6. 6 Ladle into bowls and top with tortilla strips and optional toppings.

Equipment

• Large pot
• Cutting board
• Knife

Variations

• Add shredded chicken for a heartier meal.

Substitutions

• Substitute vegetable broth with chicken broth for a non-vegetarian option.

Pairings

• Cornbread
• Fresh guacamole
• Mexican rice

Nutrition

Tips

• Adjust the spice level by adding more or less jalapeño.
• For extra creaminess, blend half the soup before serving.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Serving Suggestions

• Serve with warm cornbread or a side of fresh guacamole.

FAQ