Mexican Black Bean Tortilla Soup

Mexican black bean tortilla soup with tomatoes, corn, cumin, chili powder, and lime, simmered on the stovetop in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion
• 2 cloves garlic
• 2 15-ounce cans black beans
• 1 14.5-ounce can diced tomatoes
• 3 cups vegetable broth
• 1 cup corn
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 1 cup tortilla strips
• 1 medium lime

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds. (about 4 min) — Medium heat
2. Add the black beans, diced tomatoes, vegetable broth, corn, cumin, chili powder, and salt. Stir well and bring to a gentle boil. (about 4 min) — Medium-high heat
3. Reduce the heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally, until the soup is hot and the flavors are combined. (about 20 min) — Medium-low heat
4. Remove the pot from the heat. Blend about 2 cups of the soup with an immersion blender until mostly smooth, leaving the rest chunky, then stir it back into the pot. (about 3 min)
5. Ladle the soup into bowls. Top with tortilla strips and squeeze lime juice over each serving. (about 2 min)