Mexican Tortilla Soup
A bright, smoky Mexican soup with fresh vegetables and black beans.
About this Dish
Tortilla Soup is a comforting Mexican classic built around tomatoes, chiles, and fresh lime. Rather than serving tortillas on the side, crispy tortilla chips are crushed over the soup just before eating, adding texture without needing a second pot. This simplified version keeps the bold smoky flavors while making it practical for everyday cooking.
At a Glance
- Time: 30 minutes
- Cuisine: Mexican
- Serves: 2
- Flavor: Smoky • Tangy • Bright
Ingredients
Pantry Basics
- 1 tbsp Olive oil
- 2 tbsp tomato paste
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained
- ½ tsp chili flakes and salt to taste
Grocery Run
- ½ medium onion, diced
- 3 cloves garlic, minced
- 1–2 chipotle peppers in adobo, chopped
- 1 lime
- 2 cups tortilla chips
Choose any 3 Vegetables
- Corn kernels (1 cup)
- Zucchini, diced (1 medium)
- Poblano pepper, sliced (1 medium)
- Carrot, diced (1 medium)
- Red or Green Bell pepper, roughly chopped (1 cups)
Directions
- Prep the Fillings — Dice your chosen vegetables. Chop the onion, mince the garlic, and finely chop the chipotle peppers.
- Sauté the Aromatics — Heat the oil over medium heat. Cook the onion until softened, then add the garlic and cook for another 2-3 minutes. Stir in the tomato paste and chopped chipotle and cook for a couple of minutes.
- Build the Broth — Add the vegetable broth, black beans, and Salt. Stir well. Let it come to boil
- Cook the Vegetables — Add the vegetables and simmer for 10–15 minutes until the vegetables are tender.
- Brighten the Soup — Squeeze in fresh lime juice to taste and adjust the seasoning if needed.
- Serve — Divide between two bowls and generously top with crushed tortilla chips just before serving.
Kitchen Tip
If you have avocado on hand, dice a few pieces and add them just before serving. The creamy avocado balances the smoky chipotle beautifully without changing the simplicity of the recipe.