Chunky Tortilla Soup with Black Beans

We have had the good fortune of enjoying unseasonably warm weather over the past few weeks, and it has been fabulous.  In fact, I even considered firing up the grill.  Of course a brisk, windy day, along with temperatures in the single digits, set me straight.  I went back to craving wintery comfort foods, and this Chunky Tortilla Soup with Black Beans is the epitome of wintery comfort food.  It’s warm, a little spicy and filled with vegetables.

From the original recipe, I used tomatoes with chiles, added more vegetables and increased the chili powder.  This soup reheats beautifully, though over time the broth gets absorbed making it almost like a chili.  I like it that way, but if you prefer your soup more soupy, I recommend adding some broth or water when reheating.  Chunky Tortilla Soup with Black Beans is a healthy and delicious soup, and perfect to enjoy this winter!

Chunky Tortilla Soup with Black Beans
Yields: 4-6 servings
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 5 garlic cloves, minced (or grated)
  • 2 teaspoons chili powder
  • 2 cans (14½ ounces each) diced tomates with green chiles, including juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 4-6 cups low-sodium vegetable broth (or chicken broth)
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 10 ounces frozen corn
  • Coarse salt and ground pepper
  • 1 cup crushed tortilla chips, plus more for serving (optional)
  • 1 tablespoon fresh lime juice
  1. In a large Dutch oven, heat oil over medium heat. Cook onion for 5-7 minutes, until softened. Add garlic and chili powder and cook until fragrant (about 1 minute).
  2. Add tomatoes (with juice), beans, broth, spinach and corn; season with salt and pepper to taste.
  3. Bring soup to a boil; reduce to a simmer. 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.
Adapted from Everyday Food Light


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  1. Very nice. Love the pictures.

  2. Mmm, that looks lovely 🙂 I actually don’t like tortilla strips in my soup, but the soup itself I’d just gobble up. Looks perfectly warming and comforting and so nourishing! 🙂

  3. I love the idea of a chili-type tortilla soup so I’m all for eating it the next day (and the day it’s made). It looks absolutely delicious.

  4. This looks fabulous. I love tortilla soup, very hearty and comforting. Stay warm.

  5. This looks like the prefect way to beat the cold! looks delish!

  6. What a perfect soup for cold days!

  7. Yum this looks so delicious. Perfect for a cool evening.

  8. This looks absolutely delicious! Hearty and warming for a cold winter day!

  9. I love tortilla soup – this looks hearty and amazing!

  10. Perfect for this time of year! Love your photos, very pretty!!!Have a wonderful weekend!

  11. Oooh, I love the black beans! Yummy tortilla soup 🙂

  12. My definition of winter has seriously changed since moving to Phoenix. But now that I’ve acclimated to the weather and crave soup when it’s in the 60’s, I could definitely go for a bowl of this 🙂 PS: I have a giveaway going on now that I think you might be in to!

  13. What I would give to have a bowl of your soup right now! Looks delicious.

  14. I found this recipe by searching visually through Food Gawker. I made it for dinner tonight and I’m sitting next to empty bowl as I type this comment. Thanks for posting!

  15. @Allison Smith

    Hi Allison, I’m so jealous! Glad you enjoyed it…thanks for your comment!