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Vegan Black Bean Tortilla Soup | Living Well With Nic

Vegan Black Bean Tortilla Soup

5 from 1 vote
This vegan black bean tortilla soup makes for a great quick and effortless weeknight dinner or easy meal prep recipe for a busy week! Made with black beans, sweet corn, bell peppers, salsa, and spices. This soup is hearty and so delicious!
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Soup
  • 1 Tbs Avocado or Coconut Oil
  • 1 Yellow Onion diced
  • 4 Garlic Cloves minced
  • 1 Red Bell Pepper diced
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • ½ tsp Salt
  • 1 ½ cups Chunky Salsa
  • 4 cups Vegetable Broth
  • 2 cans Black Beans drained and rinsed
  • 16 oz Frozen Whole Kernel Corn
For Serving
  • Fresh Cilantro chopped
  • Fresh Lime Juice
  • Ripe Avocado sliced
  • Tortilla Chips I like Siete brand!

Method
 

  1. Heat a large pot over medium heat. Add oil, garlic, onion, and bell pepper. Cook for 10 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
  2. Add cumin, chili powder, and salt. Stir to coat. Then add salsa and vegetable stock. Stir to combine, then increase heat to medium heat and bring to a low boil.
  3. Once it’s boiling, add black beans and corn and stir to combine. Reduce heat to low and simmer, covered, for 35 minutes, stirring occasionally.
  4. Serve with sliced avocado, fresh cilantro, and tortilla chips.
  5. Store in an airtight container in the refrigerator for 5-6 days or in the freezer for 1 month.

Notes

This soup is even better the second day!
Recipe inspired from Minimalist Baker's Black Bean Tortilla Soup