Spicy Black Bean Tortilla Soup Recipe

Name: Spicy Black Bean Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 1/2 whole White Onion, Diced; 1 cup Zucchini, Diced; 1 can (28 Oz. Can) Black Beans, Drained & Rinsed; 1 can (28 Oz. Can) Diced Tomatoes; 4 cups Vegetable Broth; 2 Tablespoons Mexican Seasoning (See Below); 1 cup Prepare Hot Salsa (homemade Or From A Jar); 1 can (4 Oz. Can) Diced Green Chilies (reserved); _____; FOR GARNISH:; Crisp Corn Tortilla Strips (See Below); Grated Cheddar (optional); Cilantro (optional); Sour Cream (optional); Sliced Avocado (optional); _____; FOR THE CRISP CORN TORTILLA STRIPS:; 3 whole Corn Tortillas, Sliced Into Thin Strips; 2 Tablespoons Olive Oil; _____; FOR THE MEXICAN SEASONING:; 2 Tablespoons Oregano; 1-1/2 Tablespoon Chili Powder; 1 teaspoon Cumin; 1 teaspoon Garlic Powder; 1/2 Tablespoons Onion Powder; 1/2 teaspoons Salt; 1 pinch Ground Cloves; 1 pinch Ground Cinnamon

Servings: persons

FOR THE SOUP:
1/2 whole White Onion, Diced
1 cup Zucchini, Diced
1 can (28 Oz. Can) Black Beans, Drained & Rinsed
1 can (28 Oz. Can) Diced Tomatoes
4 cups Vegetable Broth
2 Tablespoons Mexican Seasoning (See Below)
1 cup Prepare Hot Salsa (homemade Or From A Jar)
1 can (4 Oz. Can) Diced Green Chilies (reserved)
_____
FOR GARNISH:
Crisp Corn Tortilla Strips (See Below)
Grated Cheddar (optional)
Cilantro (optional)
Sour Cream (optional)
Sliced Avocado (optional)
_____
FOR THE CRISP CORN TORTILLA STRIPS:
3 whole Corn Tortillas, Sliced Into Thin Strips
2 Tablespoons Olive Oil
_____
FOR THE MEXICAN SEASONING:
2 Tablespoons Oregano
1-1/2 Tablespoon Chili Powder
1 teaspoon Cumin
1 teaspoon Garlic Powder
1/2 Tablespoons Onion Powder
1/2 teaspoons Salt
1 pinch Ground Cloves
1 pinch Ground Cinnamon

1
["SOUP:", "1. Add all soup ingredients (except the diced green chilies) to a soup pot and bring to a boil over medium heat.", "2. Reduce heat to low and simmer for 30-40 minutes.", "3. Remove pot from heat and puree the soup using an immersion blender.", "4. Add diced green chilies and stir well to incorporate.", "5. Ladle into bowls and top with crisp corn tortilla strips and desired garnish.", "MEXICAN SEASONING:", "Mix all in a container with a tight fitting lid. Use as needed. (Great in tacos or as a meat rub, too!)", "CRISP CORN TORTILLA STRIPS:", "1. Heat oil in fry pan over medium high heat.", "2. Add strips to the oil one handful at a time.", "3. ""Deep fry"" strips for 1-2 minutes until crisp and starting to brown.", "4. Remove from pan and place on paper towels."]

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: FOR THE SOUP:, 1/2 whole White Onion, Diced, 1 cup Zucchini, Diced, 1 can (28 Oz. Can) Black Beans, Drained & Rinsed, and more.

Yes, Spicy Black Bean Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Black Bean Tortilla Soup

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