Black Bean Tortilla Soup



• 2 Tbsp Cooking Oil

• 1/2 Yellow Onion, Diced

• 3 Cloves Garlic, Minced

• 1/2 Red Pepper, Diced

• 1 1/2 Tsp Cumin

• 1 Tsp Chili Powder

• 1 1/2 Cups Salsa

• 4 Cups Vegetable Stock


• 2 Tbsp Maple Syrup (To Taste)

• 2 15 Oz. Black Beans

Slightly Drained

• 1 Can Whole Kernel Corn,



• Lime Juice

• Fresh Cilantro, Chopped

• Red Onion, Diced

• Tortilla Chips

• Ripe Avocado, Cubed

• Hot Sauce


Heat a large pot over medium heat. Once hot, add oil, garlic, onion,

pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color. Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and sugar. Stir to combine, then increase heat to medium heat and bring to a low boil. Once it’s boiling, add black beans and corn and stir. Reduce heat to low and

simmer, covered, for 30 minutes or more.

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