Ingredients
- 4–5 small corn tortillas
- 2 tablespoons avocado oil (or preferred oil) + more for drizzling
- 1 medium yellow onion, diced
- 1 large jalapeño, diced (remove stems and some seeds to reduce heat)
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 5 cups vegetable broth
- 1 (14-ounce) can fire-roasted diced tomatoes
- 2 (14-ounce) cans black beans, drained and rinsed
- 1 tablespoon agave nectar (or preferred sweetener)
- 1 cup frozen corn kernels, thawed
- 3/4 teaspoon salt (more to taste)
- Fresh-cracked pepper, to taste
- Juice from half a lime
- Optional toppings: avocado slices, cilantro, vegan sour cream, lime wedges, jalapeño slices
Instructions
- Preheat oven to 400°F (200°C). Cut tortillas into thin 1/4-inch strips. Place on a baking pan, drizzle with oil, sprinkle with salt, toss to coat, and bake for 10–12 minutes until golden and crispy. Toss halfway through. Set aside.
- In a large pot, heat 2 tablespoons of oil over medium heat. Add diced onion and jalapeño and sauté for 4–6 minutes until softened and slightly golden.
- Add garlic and tomato paste, sauté for 30–60 seconds until fragrant.
- Stir in chili powder, cumin, smoked paprika, and oregano. Cook for another 30–60 seconds, stirring frequently.
- Add 1/2 cup of vegetable broth to deglaze the pot. Stir well to release browned bits from the bottom.
- Transfer the mixture to a blender with the fire-roasted tomatoes and blend until smooth.
- Return the pot to the stove over medium heat. Add a small drizzle of oil and pour in the blended sauce. Simmer for 2–3 minutes, stirring often.
- Add the remaining broth, black beans, agave, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
- Stir in the thawed corn and cook for 3–4 more minutes. Taste and adjust seasoning as needed.
- Stir in lime juice and remove from heat.
- Serve hot in bowls, topped with crispy tortilla strips and any optional toppings.
Notes
- Use gluten-free tortillas if needed.
- Customize with toppings like avocado, vegan cheese, or tortilla chips.
- The soup base can be blended to your preferred texture—smooth or slightly chunky.
- Leftovers store well in the fridge for up to 4 days or can be frozen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 197 kcal
- Sugar: 4 g
- Sodium: 710 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
