Southwestern Black Bean Soup
with tortilla strips / avocado / sour cream
Ingredients
- Tortillas, flour and taco-sized (sub corn) - 2
- Avocados - 1, chopped
- Oil, cooking - 1 Tbsp
- Corn, frozen - 1 cup
- Tomato juice (look for this in the juice aisle) - 3 cups
- Stock, vegetable - 2 cups
- Leftover black beans (from Tues) - ~2.5 cups
- Cilantro leaves - 2 Tbsp, chopped
- Sour cream (sub plain yogurt) - 1/4 cup
Nutrition Facts
Prep
- Tortillas - Slice into ½” (1.25 cm) x 3” (4.75 cm) strips. (Can be done up to 5 days ahead)
- Chop avocados.
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Make
- Heat oven to 400F (204C) degrees.
- Brush a sheet pan with some cooking oil. Scatter tortilla strips over the top and bake, shaking the pan halfway through, until golden brown and crisp, 8 to 10 minutes. (Watch closely at the end to be sure they don’t burn.)
- Heat a saucepan over medium heat. Add cooking oil and corn and saute until corn is heated through. Add leftover beans, tomato juice and stock. Bring to a simmer and cook until all ingredients are hot, 6 to 8 minutes. (Optional: to get a more smooth soup, puree with an immersion blender.)
- Serve soup topped with avocado, cilantro leaves, sour cream and crisp tortilla strips. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
Great soup, but what were the "leftover beans from Tuesday?" Please write what recipe it refers back to (the date) so I know whether the beans were seasoned or not.
49 reviews
I added cumin, garlic, and bay leaves I made this 8 min on high with raw chicken in IP. Natural release and shred chicken after. Good and filling but missing something.
This is fantastic. It's so easy to put together, even if this is something you pcijed from the archives like I did and then you needed to find the fajita recipe to find out how to make the chicken. I'll make this again for sure.