Plant-Based Black Bean Tortilla Soup

I love tortilla soup, but I used to not like black beans. *GASP* Now I love them equally and this is my FAVORITE black bean soup; the mirepoix (onion, celery and carrot) makes it different from other black bean soups I've made over the years. Not a lot of prep work and so easy to make! I hope you enjoy!


water or veggie broth for sauteing
1 onion, chopped
4 small carrots, peeled and sliced
4 stalks celery, sliced
3 cloves garlic, minced
2 tsp cumin
1 tsp chili powder
dash of cayenne
2 canned chipotle peppers, seeds removed and chopped (plus a dash of the adobo sauce from the can)
1 can corn, drained
1 can diced tomatoes
2 cans black beans, drained and rinsed
8 corn tortillas, chopped
2 cartons veggie broth
salt to taste

Make it a meal:

In a large soup pot, add the water or broth to heat up - pour in the onion and cook until translucent.
Then add the carrots and celery, cooking for about 5 more minutes, stirring occasionally. If the veggies start to stick, just add enough water to loosen them from the bottom.  Once those are tender, add the garlic, cumin, chili powder, cayenne and chipotle peppers (and some salt).

Give that a good stir then pour in the corn, tomatoes, black beans and broth. Bring to a simmer and add the chopped tortillas. Let simmer for 20ish minutes (the tortillas should start to fall apart and make it kinda creamy) and serve!

Top with:
Lime juice(A MUST)
Green onion
Black olives
Tortilla chips (you rebel!)
Or, if you’re feeling wild, eat it with avocado toast *gasp*

- Plant-Based NWA