Vegan Black Bean Tortilla Soup
Vegan black bean tortilla soup made with tomato, corn, celery, and green chile is packed full of flavor. Garnished with lots of tortilla chips and cilantro, this comforting soup is ready in 25 minutes for an easy weeknight meal.
Servings: 4 bowls (~2 cups each)
Calories: 435kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 stalks celery sliced ¼" thick
- ½ teaspoon salt more to taste
- 1 teaspoon chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 4 cups vegetable broth
- 3 cups black beans (2) 15.5-ounce cans
- 15 ounces diced tomatoes (1) can or 2 large tomatoes
- 1 cup corn kernels fresh or frozen
- 4 ounces diced green chiles (1) can
- 2 tablespoons lemon juice or lime juice
Toppings
- tortilla chips
- cilantro
Instructions
- Heat a soup pot over high heat. Add 1 tablespoon olive oil to the pot.
- Add 1 medium onion, 4 cloves garlic, and 2 stalks celery. Cook until softened and slightly browned.
- Add ½ teaspoon salt, 1 teaspoon chili powder, 1 ½ teaspoons ground cumin, and 1 ½ teaspoons dried oregano. Cook until fragrant about 30 to 60 seconds.
- Add 4 cups vegetable broth, 3 cups black beans, 15 ounces diced tomatoes, 1 cup corn kernels, and 4 ounces diced green chiles.
- Bring everything to a boil, then reduce to a simmer. Let the soup simmer for about 10 minutes and then stir in 2 tablespoons lemon juice. Add salt and pepper to taste.
- Crush some tortilla chips on top and serve a few extra on the side for dipping. Garnish with cilantro.
Drain and rinse your black beans!
Nutrition
Serving: 2cups | Calories: 435kcal | Carbohydrates: 71g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 428mg | Potassium: 1069mg | Fiber: 18g | Sugar: 9g | Vitamin A: 1328IU | Vitamin C: 27mg | Calcium: 127mg | Iron: 5mg
