Spicy Black Bean Tortilla Soup {DF + GF}

Spicy Black Bean Tortilla Soup


4 corn tortillas

1 tbs. olive oil (ghee or coconut oil work too) 

1 large yellow onion, diced

1 jalapeno pepper, seeded and diced

2 tbs. taco seasoning blend (see recipe below) 

Juice of 1 lime

2 (28-ounce) cans no-salt-added diced tomatoes (or with green chilis)

1/4 cup fresh cilantro, chopped 

2 (15-ounce) cans no-salt-added black beans, drained and rinsed


Preheat oven to 350.

Cut tortillas into long strips and place in a single layer on a rimmed baking sheet. Cook tortillas for about 10 minutes, flipping to opposite sides halfway through. Remove from oven when crispy. 

Heat oil in a large soup pot over high heat. Add onion, jalapeno, and taco seasoning blend. Cook until fragrant and onion starts to soften. Add diced tomatoes, beans and 2 cups of water. Bring to a boil, reduce heat to a gentle simmer and cover. Continue to simmer, 15-20 minutes.

Puree soup in a blender, food processor or use an immersion blender. Return to the pot and add lime juice and cilantro. *If you want a soup with more texture, only blend 1/2 of the pot, leaving some onion, tomato and black beans chunks. 

Serve with the tortilla strips, more cilantro, cheese, avocado, etc. 


2 tablespoons paprika

2 tablespoons chili powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 1 /2 teaspoons cumin

1 1/2 teaspoons ground black pepper

1/4 teaspoon cayenne pepper 

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