Black Bean Tortilla Soup

In my earlier post, I mentioned I made a creamy black bean soup along with those vibrant corn muffins. Here is the recipe. The creamy part is due to corn tortillas that gets cooked right in the soup along with the vegetables. As the soup boils, the tortilla melts into the broth, leaving you with velvety soup. I have used an Ancho chilli (a dried poblano), which is mildly hot. You can also use any other Mexican chilli you have on hand, for a different flavour. If you don’t have any of these chilli peppers, use regular red chilli powder. Since I served ‘em corn muffins, I didn’t add corn kernels. But that would be a nice addition if the soup is served on its own.

Black Bean Tortilla Soup
(serves 2)

Ingredients

Oil – 2 tsp
Cumin seeds – 1 tsp
Onion – ½ cup, diced
Carrot – ½ cup, diced
Celery – 2 ribs, chopped
Garlic – 2 cloves, chopped fine
Tomato – ½ cup, diced
Corn tortilla – 3 or 4, cut into strips
Ancho chilli – 1
Red chilli powder – ¼ - ½ tsp
Better than boullion – 1 tsp or use 1 cup of vegetable stock
Black bean – 2 cups, cooked until soft
Cilantro – ¼ cup, chopped
Salt
Pepper

Lime wedges – to serve
Tortilla chips – to serve, if desired

Method

Soak ancho chili in hot water for 20 minutes. Once it is soft, puree with the soaking water until smooth. Reserve.

In a soup pot, heat oil, roast cumin seeds. Add onion, carrot, celery, garlic, and sauté for a couple of minutes. Add chopped tomato, corn tortilla strips, pureed Ancho chili, stock, and salt and bring to a brisk boil. Add the cooked black beans, red chilli powder and 1 cup of water. Cover and simmer for 20-30 minutes. If you have a stick blender, partially puree the soup right in the soup pot, so that it remains chunky. Or else, in a blender, puree 1 cup of cooled soup, and add back to the soup pot. This gives the soup its creamy texture. Of course, if you want it chunky all the way, ignore this step. Check for seasoning, and serve hot with lime wedges, tortilla strips and corn muffins.

I hope Vaishali will enjoy this creamy, but vegan delight. Sending this off to her event It’s a Vegan World: Mexican.

31 comments:

homecooked said...

The soup looks so yummy and delicous! Lovely pic.

Curry Leaf said...

Wow,looks delicious,spicy and as all your dishes very comforting .Love the entry.

Asha said...

Love that Tortilla soup, kids want crunchy Tortilla sprinkled on the soup. Looks delicious Suganya, great entry! :)

Happy cook said...

Wow this soup looks so so yummy delcious. I am sure vaishali will love this.

Vaishali said...

Suganya, my tastebuds are tingling after reading this incredible recipe. Love the fire in this soup, and love that the creaminess comes from the tortillas. This is a must-try. Thanks!

Sakshi said...

Ohh boy...what a soup!! and am always fascinated with ur pics..best of the lot I must say ..

Pavani said...

That soup looks awesome.. creamy and delicious. Great entry.

Lisa said...

Gorgeous as usual. Great idea to cook the tortillas in the soup!

Anuradha said...

Hi Suganya,
Very good recipe. Interesting blog with fantastic pictures.

luckysanjana said...

yummmmmmmmmmthe color..........itself is a giveaway.............must taste good and wholesome..........

Madhu said...

Looking so delicous, love spicy soups.

stephchows said...

OH man that looks so good! I'm a sucker for a good black bean soup!

Superchef said...

that soup is soo yummylicious!! love the feel of tortilla in the soup! yummm..

A_and_N said...

I love Ancho chillies :) I'm on a carb free diet for this week. This is perfect for me. Of course, without the tortilla strips :)

And thanks for visiting and the compliments :) A bamboo steamer is tough to clean if you leave it for later. We quickly wiped it with a wet cloth/tissue, and let it dry.

Maya said...

Am sure I will like this soup too. Looks delicious.

Soma said...

Looks awesome! if i sprinkle tortilla chips on the soup.. I little one loves it.. she will pick those us & eat:-)

The picture of the Anchos are "hot".

veggievixen said...

ooh, i bought some dried chiles and was wondering if i could put them into a chili or other soup...thanks for the recipe :)

Nirmala said...

I had this soup when I recently visited US in a mexican restaurant and I immediately got hooked to it. Having the recipe is something great and sure I will make.

Lavanya said...

first time here..very good blog..awesome photography..i am very much inspired by your photography suganya !!

Johanna said...

Oh this looks really good - I have made tortilla soup when you add them at the end but not where you blend them - must try this

KALVA said...

love the soup

Namratha said...

Yay, I can finally use up the Ancho chilis sitting in my pantry. The soup looks delicious.

SMN said...

Drooling....lovely click and combo soup..

Cynthia said...

I like the pic with your hand :)

Susan from Food Blogga said...

This is one of my all time favorite comfort foods. And pairing it with one of your spicy corn muffins would make the perfect meal.

bee said...

how about pappadams? i'd try floating some of them in the delish soup too. :)

Divya Vikram said...

I love tortillas in soup. Looks too good.

Pavithra said...

Love the pictures and blog...Nice presentation too.

VEGAN TICKLES said...

HOLY COW. BLACK BEAN TORTILLA SOUP!!!

Anonymous said...

I just made this along with the spicy corn muffins. So delicious!! What a wonderful combination. Can't say enough good things about it, very simple to make, too!

JPT said...

Oh I can't wait to try your recipe! It looks yummy.

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