- 2 Tablespoons Olive Oil
- 0.25 cup (finely diced) Red Onion
- 0.5 cup (finely diced) Carrot
- 0.3 cup (finely diced) Jalapeño Pepper
- 0.25 cup (finely diced) Garlic
- 2 teaspoons Ground Cumin
- 1 teaspoon Sea Salt
- 1 cup Salsa
- 6 cups Vegetable Broth
- 15 ounce can Black Beans
- Fresh Cilantro
- Red Onion
- Jalapeño Pepper
- Tortilla Chips
- 2 large Corn or Flour Tortillas
- 1 Tablespoon Olive Oil
- 0.25 teaspoon Sea Salt
- 0.5 teaspoon Chili Powder
Spicy tortilla soup with black beans, topped with homemade tortilla chips, avocado, cilantro and more!
This recipe comes together in under 30 minutes and is packed with flavor and spice!
Depending on how much heat you can handle, you can add more or less of the jalapeño and use a mild or spicy salsa!
I like medium heat and therefore use 1 large jalapeño pepper with the seeds removed and a medium spice double roasted salsa.
Chose your favorite salsa for this soup!
You can also add a pinch – about 1/4 teaspoon of cayenne pepper per serving.
Adding beans to any dish is my preferred way of adding a plant-based protein.
Beans are so versatile and can take on any flavor. They are hearty and filling which is why they are great in soups!
But since this is called spicy tortilla soup, you can add any protein you like!
What makes this soup so great are the toppings.
I love the mix of crunch from the tortilla chips, the creamy from the avocado and the diced red onion.
Adding raw red onion isn’t for everyone but I encourage you to try it!
You can buy store-bought tortilla chips, crush them up and add them or make your own as I am doing in this video.
Make Homemade Tortilla Chips
You can certainly use store-bought tortilla chips but I much prefer homemade as they are very easy to make!
Preheat your oven to 350°F.
Cut two large tortillas into strips then into cubes.
Add the tortilla cubes to a rimmed baking sheet and drizzle with 1 Tablespoon of olive oil and season with 1/4 teaspoon of sea salt and 1/2 teaspoon of chili powder.
Toss well so that every piece of tortilla is well coated.
Spread out the tortilla chips in one even layer on the baking sheet then toast them in the preheated oven for 15 minutes.
During the 15 minutes, you can start the soup.
Quick Prep Work
Peel and finely dice the red onion, you will need 1/4 cup.
Peel and finely dice the carrot, you will need 1/2 cup.
Peel and mince 2-3 garlic cloves, about 1/4 cup.
Drain and rinse the black beans.
Get the salsa, vegetable broth, cumin, and sea salt ready as well.
Lastly, cut the jalapeño peppers in half lengthwise then remove the seeds. Keep some of the seeds if you like it really spicy.
Now, finely dice the jalapeño.
If you have sensitive skin, I recommend using gloves while handling the jalapeño pepper.
Make The Soup
Heat a large pot on high heat and add 2 Tablespoons of olive oil.
Once the oil is hot, add the diced red onion and carrot. Cook on medium-high heat for 3-4 minutes.
Next, add the diced jalapeño, stir and cook for 2 minutes.
Now add the finely diced garlic and cook for 1 minute.
Season the soup with 2 teaspoons cumin and 1 teaspoon sea salt.
Add 1 cup of salsa, 6 cups of vegetable broth and the drained and rinsed black beans.
Stir to combine then cover the pot and allow to simmer for 15 minutes.