You will love this spicy, smokey, flavorful soup topped with buttery avocado, crisp tortilla strips, fresh cilantro and citrusy lime. This easy soup makes a quick and delicious dinner.
Vegan | Gluten Free
I’m not sure which part of this soup is the best part, the soup itself, or the toppings. Together, they create the tastiest bowl of goodness that will warm you through and through.
This soup is spicy, smokey and flavorful. And when topped with the richness of avocado, freshness from lime and cilantro and crunch from the tortillas…it’s like an explosion of flavors and textures in your mouth that all compliment each other.
If you’re in need of a hearty and satisfying one-pot meal, this is a dinner that you can make ahead of time, then just top off before serving. The tortillas do soften as they sit, but I think you’ll find it even more delicious.
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 stalk celery chopped
- 2 carrots chopped
- 3 – 4 cloves garlic minced
- 1/2 teaspooon ground cumin
- 1/4 teaspooon dried thyme leaves
- 1 tablespoon chipotle in adobo see Notes
- 1/2 jalapeño pepper finely chopped, seeds and veins removed
- 8 cups vegetable broth
- 14.5 ounce can chopped fire-roasted tomatoes
- 29 ounce can black beans drained and rinsed
- 8 corn tortillas sliced into about 1/4" wide strips
- fresh cilantro or parsley
- avocado cubes
- fresh lime juice
- fresh jalapeno slices
- plant-based sour cream or yogurt
- drizzle of extra-virgin olive oil
- extra tortilla strips
- In a large heavy bottomed pot, heat the olive oil over medium high heat. Add the onion, celery and carrots. Sauté until the onions have softened, then add the garlic. Cook for a minute then add the cumin and thyme. Stir for a second until fragrant, then add the chipotle and jalapeño. Cook one more minute then add the broth and the tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 20 – 25 minutes.
- Add the black beans and continue to simmer for another 5 minutes.
- Preheat your oven to 375 degrees. Place the tortilla strips on a baking rack. Bake for 4 to 5 minutes or until just golden and crisp.
- Just before serving, remove the soup from the heat and add most of the tortilla strips to the soup, saving some to top it off later. Allow to sit for a few minutes while you prepare the toppings.
- Serve the soup with your choice of toppings. Don't forget a generous squeeze of lime juice and a drizzle of extra-virgin olive oil.
This post has been updated with new images and with recipe tweaks that make it even more delicious!
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