Vegetarian Black Bean Tortilla Soup

A fiesta in a bowl, this vegetarian Black Bean Tortilla Soup features a crazy flavorful broth with the irresistible combo of sweet potato and black beans!

Course Soup

Cuisine Mexican, Vegetarian

Keyword Black Bean Tortilla Soup

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 302kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 small onion
2-3 cloves garlic
1 jalapeño
2 medium sweet potatoes
2-3 tsp avocado oil or olive oil
4 cups vegetable broth
28 oz canned crushed tomatoes
½ cup salsa
15 oz canned black beans (drained and rinsed)
1 TBSP chili powder
½ tsp cumin
½ tsp ground cayenne pepper (spicy)
sea salt to taste

CRISPY TORTILLA STRIPS

5-6 soft corn tortillas
avocado oil for frying as needed
sea salt for seasoning

Instructions

First make your crispy tortilla strips. Cut tortillas in half horizontally, then into thin vertical strips. Heat the oil in a small but sturdy stainless steel pan over medium-high heat. Working in 5 or so batches, add tortilla strips and fry in the hot oil for a few minutes until golden and crispy. Remove with tongs and drain on paper towels. While still hot, season strips with salt, to taste. Repeat for remaining batches of tortilla strips.
Next prep your veggies. Peel and dice onion, peel and mince garlic, dice jalapeno (removing seeds if less spice is preferred) and peel and dice sweet potatoes into half-inch cubes.
Heat a large pot or dutch oven to medium-high heat with 2-3 tsp oil. Sauté onion and jalapeño until tender, adding garlic towards the end.
Add diced sweet potato, broth, crushed tomatoes, salsa, and spices and bring to a light boil. Once boiling, reduce heat to simmer and cook for 15-20 minutes, until the sweet potatoes are nice and tender. Add black beans at the end to prevent cracking and heat until warmed through.
Stir in half the tortilla strips, saving the rest for topping each bowl of soup. Add all your favorite toppings from the list in the notes below and enjoy!

Notes

Tasty Topping Options:

fresh sliced jalapeños
sour cream (regular or vegan)
sliced or cubed avocado
pico de gallo
lime wedges, to add a burst of lime juice
fresh cilantro
tortilla chips or homemade tortilla strips
grated cheddar cheese or crumbled queso fresco cheese (skip for vegan)

Nutrition Facts below are estimated for the soup and tortilla strips using an online recipe nutrition calculator. Adjust as needed based on toppings chosen and enjoy!

Nutrition