Ingredients

2 mild dried chili peppers (toasted and roughly chopped, or 1 to 1 1/2 teaspoons chili powder)

1 can fire-roasted diced tomatoes (15 ounces) (with juices)

1 1/2 tablespoons extra-virgin olive oil (divided)

1 large onion (chopped)

1 red bell pepper (chopped)

Kosher salt (to taste)

4 cloves garlic (minced)

1 1/2 teaspoons ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

2 cans black beans (15 ounces each) (rinsed and drained)

4 cups low-sodium vegetable broth

Freshly ground black pepper (to taste)

5 corn tortillas (cut into 2-inch long strips)

1/4 cup fresh cilantro (chopped, divided)

Fresh lime juice (to taste)

Diced avocado (optional garnish)

Instructions

Step 1: Blend the toasted chili peppers or chili powder with the fire-roasted diced tomatoes and their juices in a blender until smooth.

Step 2: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, red bell pepper, and a pinch of salt. Sauté for 5-7 minutes until the onion softens and becomes translucent.

Step 3: Stir in the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for about 1 minute until fragrant.

Step 4: Add the blended tomato mixture, rinsed and drained black beans, and vegetable broth to the pot. Bring to a simmer and let cook for 30 minutes. Adjust salt and freshly ground black pepper to taste.

Step 5: Preheat the oven to 400°F (200°C). Toss the tortilla strips with the remaining 1/2 tablespoon of olive oil and a pinch of salt on a baking sheet lined with parchment paper.

Step 6: Bake the tortilla strips for about 10 minutes until crisp, turning halfway through to ensure even baking.

Step 7: Stir most of the chopped cilantro and fresh lime juice into the soup. Taste and adjust seasoning with extra salt, pepper, or lime juice as desired.

Step 8: Serve the soup hot, ladled into bowls. Top with the crispy tortilla strips and garnish with the remaining cilantro. Add diced avocado if you like for extra creaminess.

Tips & Variations

For a spicier soup, use hotter dried chili peppers or add a pinch of cayenne pepper.

Swap black beans for pinto or kidney beans if preferred.

Use homemade vegetable broth for a richer flavor.

To make this soup gluten-free, ensure the corn tortillas are gluten-free.

Add a dollop of sour cream or shredded cheese as a garnish for extra indulgence.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and no animal products.

Can I freeze the soup?

Yes, you can freeze the soup without the tortilla strips for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove before serving. Add fresh tortilla strips when ready to eat.