Creamy Black Bean Tortilla Soup

First rainy days of the season means our first soup night, and let me tell you what - this Creamy Black Bean Tortilla Soup did not disappoint. I have been living for the point in my day when it was time to heat up the leftovers. It is heavenly! Flavorful, hearty, creamy, and cheesy. Thickened up with corn tortillas, which was a new trick for me, and it is a 10/10, no notes bowl of soup.

 
 

It’s all veggies, & we love that!

The base is a combination of blended up veggies + tortillas. A combination of onions + tomatoes, and in our case the most recent harvest of our baby bell peppers. All of it sauteed until tender, boiled with broth + tortillas, and blended up until perfectly smooth. The consistency + velvety texture of this soup was actual heaven. And I love that it was an excuse to use some of the tortillas taking up space in my fridge. After Jordan’s crunchwrap bonanza for his birthday, I’m looking for any way to use them up.

Tortilla soup, but it gives chili vibes

The best news yet is that it’s a soup you treat like a chili. Load it up with toppings, go heavy with the crushed up tortilla chips on top, and serve with your favorite hot sauce. You’re in business! We customized it to our own preferences, and I feel like that’s always a fun way to enjoy a soup night. Jordan even told me that any soup he can top with sour cream is a winner in his book, so we’ll definitely be making this one again.

A perfect way to usher in the cooler weather + rainy days. Perfect comfort-food leftovers for me while I have a little alone time at home with dogs. Totally one we’ll make again!

 
 

For the soup

  • 3 tbsp EVOO

  • 1 white onion (I used half a white onion + a handful of baby orange bell peppers from the garden since we had them)

  • 1 tsp paprika

  • 1 tsp cumin

  • salt + pepper

  • 1 can of fire roasted tomatoes

  • 4 c. broth

  • 4 corn tortillas, quartered

  • 1 poblano pepper, diced

  • 1 jalapeno, finely diced

  • 1 can of white beans, drained + rinsed

  • 1 can of black beans, drained + rinsed (1/4 cup of the beans reserved)

  • 1 heaping c. shredded cheddar cheese

  • for the toppings: sliced jalapenos, scallions, sour cream, extra shredded cheese, crushed tortilla chips

Start by placing a large Dutch oven over medium heat. Add in 2 tbsp of EVOO + onion - cooking until the onions are translucent. Add in the seasoning, including a pinch of salt + pepper, and cook it with the onion for just a minute. Add in the can of tomatoes + broth, and bring the soup to a boil. Bring the soup to a simmer + add in the tortillas, letting them cook for about 7 minutes.

Turn off the heat. Transfer the soup to a blender + puree until silky smooth.

Wipe out the Dutch oven and add in the remaining 1 tbsp EVOO. Return the Dutch oven to a burner over medium-low heat. Add in the diced poblano + jalapeno, cooking until soft. Pour the pureed soup back into the pot + crank the heat to medium. Bring the soup to a simmer + gently stir in the beans. When the soup is at a gentle simmer, stir in the shredded cheese one small handful at a time. When the cheese has all been melted in, cover the soup + continue to cook over low heat for 10-15 minutes.

To serve the soup, dish it into warmed bowls. Top each bowl with a sprinkle of the reserved beans + any other desired toppings.

Lesley ZehnerComment