Description
This Creamy Mexican-Inspired Tortilla Soup is a rich, comforting, and flavorful dish perfect for any occasion. Made with black beans, corn, tomatoes, and spices, it’s simmered to perfection with heavy cream or coconut milk for a creamy, irresistible texture. Ready in just 30 minutes, it’s the ultimate cozy meal to satisfy your cravings.
Ingredients
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Olive oil: 1 tbsp
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Medium onion: 1, chopped
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Red bell pepper: 1, diced
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Carrot: 1 medium, chopped
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Jalapeño: 1, seeded and diced (optional)
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Garlic: 3 cloves, minced
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Diced tomatoes: 1 can (14.5 oz, fire-roasted if possible)
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Black beans: 1 can (15 oz), drained & rinsed
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Corn kernels: 1 cup (fresh, frozen, or canned)
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Vegetable broth: 4 cups
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Heavy cream or coconut milk: 1/2 cup
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Ground cumin: 1 tsp
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Chili powder: 1/2 tsp
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Smoked paprika: 1/2 tsp
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Salt & pepper: To taste
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Juice of 1 lime: For freshness
Optional Toppings:
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Sliced avocado, tortilla strips, chopped cilantro, shredded cheese, sour cream or Greek yogurt, lime wedges
Instructions
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Cook the Veggies: Heat olive oil in a large pot over medium heat. Add onion, bell pepper, carrot, and jalapeño. Sauté until softened (5-7 minutes). Add garlic and cook for 30 seconds.
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Add Ingredients: Add diced tomatoes, black beans, corn, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15 minutes.
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Make It Creamy: Stir in heavy cream or coconut milk and let simmer for another 5 minutes. Add lime juice and adjust seasoning as needed.
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Serve & Garnish: Ladle soup into bowls and top with avocado, tortilla strips, cilantro, cheese, and sour cream if desired. Serve with lime wedges
Notes
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For a dairy-free option, use coconut milk instead of heavy cream.
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Adjust spice level by adding more jalapeño or chili powder.
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Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired