Ingredients
Scale
- 2 tbsp olive oil
- 1 cup yellow onion (about 1/2 onion), diced
- 2 garlic cloves, minced
- 2 jalapeño peppers, diced (seeds removed)
- 1 tsp smoked paprika
- 1 tsp chipotle seasoning
- 1/2 tsp cumin
- 1/2 tsp salt (or more to taste)
- 2 cups corn (10 oz.)
- 14 oz. black beans, rinsed and drained
- 14 oz. fire-roasted diced tomatoes
- 32 oz. vegetable broth
- Sea salt to taste
- 4–8 corn tortillas, cut into strips
- Vegan yogurt (for serving)
- Fresh cilantro (for garnish)
- Vegan cheese (for topping)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat olive oil and sauté onion until translucent.
- Add minced garlic and jalapeño, cooking for a few minutes.
- Stir in spices and cook until fragrant.
- Add corn, black beans, diced tomatoes, and broth, then simmer for 10-15 minutes.
- Prepare tortilla strips, spray with oil, and bake until crispy.
- Ladle soup into bowls and top with tortilla strips, vegan yogurt, cheese, cilantro, and lime juice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust the spice level according to your preference.
For creaminess, blend a small portion of the soup before serving.
Taste and adjust seasoning as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-pot
- Cuisine: Vegan
Nutrition
- Calories: 220
- Sugar: 4
- Sodium: 500
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 10
- Protein: 10
- Cholesterol: 0