Chunky Black Bean and Tomato Tortilla Soup
Hearty and flavorful, serve this soup with a dollop of sour cream.


  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 5 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 cans (14.5 ounces each) diced tomatoes with green chiles, including juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 4-6 cups low-sodium vegetable juice (such as V8), chicken broth or vegetable broth
  • 1 package (10 ounces) frozen spinach, thawed and squeezed dry
  • 1 package (10 ounces) frozen corn
  • salt and black pepper, to taste
  • 1 cup crushed tortilla chips, plus more for serving
  • 1 tablespoon fresh lime juice
See Also:  Squash Croquettes


  1. In a large Dutch oven, heat oil over medium heat. Saute onion for about 5 to 7 minutes, until softened.
  2. Add garlic and chili powder, and cook until fragrant, about 1 minute. Add tomatoes (with juice), beans, vegetable juice or broth, spinach, and corn. Season with salt and pepper to taste.
  3. Bring soup to a boil, reduce to a simmer.
  4. Add tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips.


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