Spicy Black Bean Soup With Lime and Crunchy Tortilla Strips

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 3 (15-ounce) cans black beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 lime (zest + 2 tablespoons juice), plus wedges for serving
• 1/2 cup chopped fresh cilantro (plus more for serving)
• 1 avocado, diced (for serving)
• 4 corn tortillas + 1 tablespoon olive oil + 1/4 teaspoon kosher salt (for tortilla strips)

Do This

• 1) Bake tortilla strips at 375°F for 10–12 minutes, tossing halfway; cool.
• 2) Sauté onion (and jalapeño if using) in 1 tablespoon oil over medium heat for 6–8 minutes; add garlic 30 seconds.
• 3) Stir in cumin, smoked paprika, chili powder, oregano, and bay leaf for 30 seconds.
• 4) Add beans, broth, salt, and pepper; simmer uncovered 15 minutes.
• 5) Blend about half the soup (immersion blender or carefully in a blender) until creamy.
• 6) Stir in lime zest, 2 tablespoons lime juice, and cilantro; adjust salt and broth thickness.
• 7) Serve hot topped with avocado, cilantro, lime wedges, and crunchy tortilla strips.

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Why You’ll Love This Recipe

• Big, smoky-spicy flavor from cumin and smoked paprika, balanced with fresh lime.
• Thick and creamy without needing cream: blending part of the beans does the work.
• Weeknight-friendly using canned black beans, but it still tastes slow-simmered.
• Fun toppings: cool avocado, bright cilantro, and crispy tortilla strips for crunch.

Grocery List

• Produce: 1 medium yellow onion, 1 jalapeño (optional), 1 garlic bulb, 1 lime, 1 bunch cilantro, 1 avocado
• Dairy: sour cream or plain Greek yogurt (optional, for serving)
• Pantry: olive oil, 3 (15-ounce) cans black beans, low-sodium vegetable broth, corn tortillas, ground cumin, smoked paprika, chili powder, dried oregano, bay leaf, kosher salt, black pepper

Full Ingredients

Soup Base

• 1 tablespoon olive oil
• 1 medium yellow onion (about 10 ounces), finely chopped
• 1 jalapeño, seeded and minced (optional for extra heat)
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 3 (15-ounce) cans black beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 lime: 1 teaspoon finely grated zest + 2 tablespoons fresh lime juice (about 1 lime), plus extra wedges for serving
• 1/2 cup chopped fresh cilantro (plus more for serving)

Crunchy Tortilla Strips

• 4 corn tortillas
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt

For Serving

• 1 avocado, diced
• Extra chopped cilantro
• Lime wedges
• Crunchy tortilla strips
• Optional: 6 tablespoons sour cream or plain Greek yogurt (about 1 tablespoon per bowl)

Step-by-Step Instructions

Step 1: Prep and preheat

Preheat the oven to 375°F. While it heats, dice the onion, mince the garlic (and jalapeño if using), chop the cilantro, and dice the avocado. Zest the lime (about 1 teaspoon) and squeeze 2 tablespoons juice. Set the toppings aside so serving is quick.

Step 2: Bake the crunchy tortilla strips

Stack the corn tortillas and slice into 1/4-inch-wide strips. Toss the strips on a rimmed baking sheet with 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Spread into an even layer.

Bake for 10–12 minutes total, tossing and re-spreading once halfway through, until crisp and lightly browned. Let cool on the pan; they’ll get even crunchier as they cool.

Step 3: Sauté onion and garlic

In a large pot or Dutch oven (at least 5 quarts), warm 1 tablespoon olive oil over medium heat. Add the chopped onion (and jalapeño if using) and cook for 6–8 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.

Step 4: Bloom the spices for deeper flavor

Add the cumin, smoked paprika, chili powder, dried oregano, and bay leaf. Stir for 30 seconds. This short step wakes up the spices and gives the soup a toastier, smokier backbone.

Step 5: Simmer the beans

Add the drained and rinsed black beans, vegetable broth, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Increase heat to bring the soup to a gentle boil, then reduce to a steady simmer.

Simmer uncovered for 15 minutes, stirring a couple of times, so the flavors meld and the broth thickens slightly.

Step 6: Blend part of the soup until creamy

Turn off the heat and remove the bay leaf.

For a creamy-but-still-textured soup, blend about half the soup. You can do this two ways:

• Immersion blender: Blend directly in the pot, using short bursts, until the soup looks partly smooth with some whole beans still visible.
• Countertop blender: Carefully ladle about half the soup into a blender. Vent the lid (cover with a kitchen towel) and blend until smooth, then pour back into the pot.

Return the pot to low heat and stir to combine. If you want a thinner soup, stir in an additional 1/2 cup to 1 cup water or broth, a little at a time, until it’s the consistency you like.

Step 7: Finish with lime and cilantro, then serve

Turn off the heat. Stir in the lime zest, 2 tablespoons lime juice, and 1/2 cup chopped cilantro. Taste and adjust seasoning (more salt, pepper, or lime if needed).

Ladle into bowls and top each serving with diced avocado, extra cilantro, and a generous handful of tortilla strips. Serve with extra lime wedges on the side. If you like, add a small dollop of sour cream or Greek yogurt for a cool contrast to the spice.

Pro Tips

• Blend to your ideal texture: For a thicker, creamier soup, blend closer to two-thirds. For a brothy soup, blend just a few quick pulses.
• Control the heat: Keep the jalapeño optional and start with less. You can always add more heat at the table with hot sauce.
• Don’t skip the lime: Stirring in lime juice off the heat keeps it bright and fresh instead of bitter.
• Make the tortilla strips truly crisp: Spread them in a single layer and toss halfway through baking for even browning.
• Boost smokiness: If you have it, add 1/2 teaspoon chipotle powder along with the other spices.

Variations

• Chicken-friendly: Swap vegetable broth for chicken broth and add 2 cups shredded cooked chicken at the end to warm through (about 2 minutes).
• Tomato-rich: Add 1 cup canned crushed tomatoes with the broth for a slightly brighter, stew-like base.
• Extra hearty: Stir in 1 cup cooked rice or 1 cup frozen corn during the last 5 minutes of simmering.

Storage & Make-Ahead

Cool soup to room temperature (about 30–45 minutes), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (about 8–10 minutes), adding a splash of broth or water if it thickened.

For longer storage, freeze the soup (without avocado, cilantro, or tortilla strips) for up to 3 months. Thaw overnight in the refrigerator and reheat as above. Store tortilla strips at room temperature in an airtight container for up to 3 days; re-crisp in a 350°F oven for 3–4 minutes if needed.

Nutrition (per serving)

Approximate, per 1 of 6 servings (not including optional sour cream/Greek yogurt): 320 calories, 11 g fat, 45 g carbohydrates, 16 g fiber, 13 g protein, 850 mg sodium.