Vegan Black Bean Tortilla Soup with Avocado - Vegan
The Hearty Vegan Black Bean Tortilla Soup with Creamy Avocado brings the rich and robust flavors of Mexican cuisine to your table. This delightful soup combines the savoriness of black beans and spices with the freshness of avocado, creating a perfect balance in each spoonful. The colorful garnish of crushed tortilla chips, fresh cilantro, and lime juice adds not just a visual appeal but also layers of texture and taste.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 jalapeño, jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 15oz 15oz can diced tomatoes
- 4 cups vegetable broth
- 2 15oz 15oz cans black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, bell pepper, and jalapeño, cooking until softened, about 5-7 minutes.
- Stir in the garlic, cumin, chili powder, and smoked paprika, and cook for another 1-2 minutes until fragrant.
- Add the diced tomatoes, vegetable broth, black beans, corn, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the lime juice and adjust seasoning if necessary.
- Serve the soup hot, garnished with diced avocado, fresh cilantro, and crushed tortilla chips.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 35g | Protéines: 10g | Fat: 12g | Sucre: 5g
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