Corn Poblano and Black Bean Tortilla Soup
A plant-based tortilla soup with black beans, corn, poblano peppers, tomato broth, and crisp corn tortilla strips. It is hearty enough for lunch and made with common grocery-store ingredients.
- black beans
- Dairy-Free
- Gluten-Free
- peanut-free
- plant-based
- poblano
- tortilla soup
- Tree Nut-Free
- tree-nut-free
- Vegan
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Low-sodium vegetable broth · 4 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
100%
Details
Poblano peppers, seeded and diced · 2 Count
Fresh Poblano Peppers
100%
Details
Canned crushed tomatoes · 28 Ounce
Red Gold Crushed Tomatoes
100%
Details
Canned black beans · 30 Ounce
Kroger® Black Beans
97%
Details
Yellow onion, diced · 1 Count
Fresh Cut In Store Diced Yellow Onions
66%
Details
Frozen corn · 2 Cup
Smart Way™ Whole Kernel Corn
53%
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Corn tortillas, cut into thin strips · 6 Each
Kroger® Soft Traditional White Corn Tortillas
20%
Details
Garlic, minced · 3 Count
Spice World Minced Garlic 4.5 oz
Sale
8%
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Ground cumin · 1 Teaspoon
McCormick Ground Cumin
5%
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Olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
Sale
4%
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Fine salt · 1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- corn tortillas-6 each
- low-sodium vegetable broth-4 cups
- poblano peppers-2 medium
- yellow onion-1 medium
- garlic-3 cloves
- frozen corn-2 cups
- canned black beans-30 oz
- olive oil-2 tablespoons
- canned crushed tomatoes-28 oz
- ground cumin-1 teaspoon
- fine salt-1 teaspoon
Preheat the oven to 400°F, cut tortillas into strips, dice poblanos and onion, mince garlic and rinse and drain beans. Keep all tomato juices for the soup.
Keep knife tips pointed down and fingers tucked while cutting vegetables and tortilla strips.
Toss tortilla strips with half the oil and bake in a single layer until crisp and lightly browned, about 8–10 minutes. Use an 18-by-13-inch rimmed sheet, turn once and watch closely; cool on the pan.
Use oven mitts when handling the hot baking sheet.
Cook onion and poblanos in the remaining oil over medium heat until softened, about 6–8 minutes. Use a 6-quart soup pot and stir often.
Add vegetables carefully to the hot oil to reduce splatter.
Stir in the garlic and cumin and cook for 30 seconds until the spices are toasty and aromatic.
Stir in tomatoes, broth, beans, corn and salt until evenly distributed.
Bring to a boil, then simmer 15–20 minutes until poblanos are tender and corn completes its package cooking requirements. Maintain a gentle simmer and check the corn reaches 165°F when required by its package.
Stir and simmer gently to avoid splashes from the hot tomato broth.
Divide the soup evenly and add crisp tortilla strips just before eating. Let each bowl cool to a comfortable eating temperature.
Let the soup cool briefly before serving, as tomato-based broth can stay very hot.
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