Mexican Tortilla Soup

A bright, smoky Mexican soup with vegetables and black beans.

At a Glance

  • Time: 30 minutes
  • Cuisine: Mexican
  • Serves: 2
  • Flavor: Tangy • Spicy • Savory
  • Shop: Regular grocery store

Ingredients

Pantry Basics

  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 can black beans, drained
  • Salt, pepper, and chili powder to taste

Grocery Run

  • ½ medium onion
  • 3 cloves garlic
  • 1 tbsp cumin
  • 1 lime
  • About 15 tortilla chips
  • 1 (4 oz) can chopped green chiles
  • 2 small flour or corn tortillas
  • 1 cup shredded cheese
  • Handful cilantro, optional

Choose any 3 Vegetables

  • Corn kernels, 1 cup
  • Bell pepper, ½ medium
  • Poblano pepper, 1 medium
  • Zucchini, ½ medium
  • Carrot, 1 medium

Directions

  • Prepare — Chop the onion, and mince the garlic. Drain and rinse the black beans. Chop your chosen vegetables. Chop the cilantro, if using. Set 1 tbsp cheese aside for topping. Sprinkle cheese and a few chopped green chiles over each tortilla and fold in half.
  • Sauté the Aromatics — Heat the oil over medium. Add onion and garlic and cook for 3–4 minutes. Stir in tomato paste, chipotle, cumin, and chili powder and cook for 1 minute.
  • Build the Broth — Add vegetable broth and bring to a gentle simmer.
  • Cook the Vegetables — Add firmer vegetables and simmer for 5 minutes. Add tender vegetables and cook another 5 minutes. Stir in the black beans and heat through.
  • Finishing Touches — Stir in the lime juice and adjust seasoning to taste. Toast the quesadillas for 1–2 minutes per side, until crisp and the cheese has melted.
  • Serve — Divide between two bowls and top generously with crushed tortilla chips, cheese, and cilantro, if using. Serve with a quesadilla on the side.

Kitchen Tip

Have an avocado? Add a few diced pieces just before serving for a creamy contrast to the spicy broth.