It’s that time of year, time for cozy sweaters, hot apple cider and soups! Soup is one of my favorite easy meals to make, even in the summer months (see my Summer Corn Chowder soup, here). Soup is just one of those meals that are comforting, fulfilling but relatively healthy. This simple black bean tortilla soup is made in 1 pot in less than 40 minutes!
In a large soup pot or dutch oven, heat the olive oil over medium heat. Then sauté the onion, green pepper, jalapeno and garlic. Once the onion and green pepper are translucent (about 5 minutes), add in the rinsed black beans, diced tomatoes, corn, ground cumin, chili powder, smoked paprika, salt and pepper. Let simmer for 4-5 minutes. The final step will be to add in the vegetable stock and rice and let cook for 15-20 minutes. Make sure to check the rice to make sure it is throughly cooked. Top the soup with tortilla chips and lime juice. Make it even better by topping it off with avocado, cilantro and red onion. The garnishes make the soup that much better, promise!
Note: if meat is desired. See recipe below.
Soup is going to be on constant repeat this fall and winter season! It is a dish that is easy to bring to parties or make for a busy week ahead. This soup will last 4 to 5 days in the refrigerator so I love to make it when I don’t have time to cook. Cozy up, make some soup and enjoy!
Let us know if you try this Black Bean Tortilla Soup recipe! Comment below. We would love to hear from you!