Easy Vegetarian Black Bean Tortilla Soup

Chef #1540606's Note:

Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream. Tame the spice down by substituting diced tomatoes for the Ro-Tel. I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it creamy by mashing the beans.

• Total Time: 15 mins
• Prep Time: 8 mins
• Cook Time: 7 mins

Ingredients:

Servings: 4

• 1/2 medium yellow onion, diced
• 2 tablespoons vegetable oil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can ro-tel diced tomatoes and green chilies
• 1 (14 ounce) can vegetable broth
• 1 (15 ounce) can corn
• 1 teaspoon garlic salt
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 4 tablespoons sour cream (optional)
• 1 tablespoon fresh cilantro (optional)

Directions:

1. Sautee onion in vegetable oil until onions turn translucent. Add vegetable broth, Ro-Tel, black beans, corn, garlic salt, chili powder, and cumin. Heat to near boiling. Serve in soup bowl and garnish with 1 tbs. of sour cream and sprinkle of fresh cilantro.

Reviews

[*Parsley*]

Very tasty, healthy and easy to put together. I made no changes to the recipe. I love that this uses items that I most always have in the house. The leftovers taste even better. Thanx!

[Chef #1384555]

Excellent soup. I doubled the recipe because I like to have left overs. I only added one can of Rotel and it was still quite spicy which I love. Thanks.

[Chef #1543528]

Too, too easy. Perfect for a mom on the go and I don't have to stock a gourmet kitchen. I'm always looking for good vegetarian dishes that can satisfy the non-vegetarians in my family. Thank you for an excellent soup.