Spicy Tortilla Soup

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Ingredients

Adjust Servings:
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
Toppings
Fresh Cilantro
Avocado
Red Onion
Jalapeño Pepper
Tortilla Chips
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

  • 30 minutes
  • Serves 4
  • Easy

Ingredients

  • Toppings

  • Tortilla Chips

Directions

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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.

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!

 

 

Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

Serve

Ladle some of the soup into warm bowls then top with chopped cilantro, cubed avocado, diced red onion (if desired), tortilla chips and the optional slices of jalapeño.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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