PlumTally

Recipe combo

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.

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Ingredients and instructions

Servings
4
Total time
45 min
Prep
15 min
Cook
30 min

Ingredients

  • 6 Each Corn tortillas, cut into thin strips - 6 (6-inch tortillas), Cut into thin strips from 6-inch tortillas.
  • 2 Tablespoon Olive oil - 2 (tablespoons), Divided: 1 tablespoon for tortilla strips and 1 tablespoon for sautéing vegetables.
  • 2 Count Poblano peppers, seeded and diced - 2 (medium peppers), seeded and diced
  • 1 Count Yellow onion, diced - 1 (medium onion), diced
  • 3 Count Garlic, minced - 3 (cloves), minced
  • 1 Teaspoon Ground cumin - 1 (teaspoon)
  • 1 Can Canned crushed tomatoes - 1 (28-ounce can)
  • 4 Cup Low-sodium vegetable broth - 4 (cups)
  • 2 Can Canned black beans, rinsed and drained - 2 (15-ounce cans), rinsed and drained
  • 2 Cup Frozen corn - 2 (cups)
  • 1 Teaspoon Fine salt - 1 (teaspoon)

Instructions

  1. Preheat and prep ingredients

    1. *Preheat the oven to 400°F*; cut the corn tortillas into strips, dice the poblanos and onion, mince the garlic, and *rinse and drain the black beans*.

  2. Bake tortilla strips

    2. Toss the tortilla strips with 1 tablespoon olive oil, spread them on a baking sheet, and bake for *8 to 10 minutes* until *crisp and lightly browned*.

  3. Sauté onion and poblanos

    3. Heat the remaining 1 tablespoon olive oil in a large pot over medium heat; add the onion and poblanos and *cook for 6 to 8 minutes* until *softened and fragrant*.

  4. Toast garlic and cumin

    4. Stir in the garlic and cumin and *cook for 30 seconds* until the spices are *toasty and aromatic*.

  5. Add soup ingredients

    5. Add the crushed tomatoes, vegetable broth, black beans, frozen corn, and salt; stir well to create a *tomato broth* with the *beans and vegetables evenly distributed*.

  6. Simmer the soup

    6. Bring the soup to a boil, then reduce the heat and *simmer for 15 to 20 minutes* until the broth is *slightly thickened* and the poblanos are tender.

  7. Finish and serve

    7. Taste and adjust only if needed, then ladle into bowls and top each serving with *crisp corn tortilla strips* just before serving to keep them *crunchy*.