Black Bean Soup & Chili Lime Tortilla Chips


So easy to make I’m embarrassed to post it. Leave out the cream (or opt for a nondairy alternative) and cheese garnish for a tasty vegan entree.


Black Bean Soup & Chili Lime Tortilla Chips
Serves 3
A very easy and satisfying meal that is also low calorie at 350 per portion, including the chips.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. For the soup:

  2. 1 Can Black Beans
  3. 1 Cup Canned Fire Roasted Tomatoes
  4. 1 Jalapeno diced
  5. ¼ Onion diced
  6. 1 Teaspoon Garlic Powder
  7. ½-1 Cup Water
  8. 1 Tablespoon Chili Powder
  9. 1 Bay Leaf
  10. 1 Tablespoon Heavy Cream
  11. 1 ½ Ounces Queso Fresco
  12. Green Onion diced, for garnish

  13. For the chips:

  14. 6 Corn Tortillas
  15. 1 Tablespoon Olive Oil
  16. 2 Tablespoon Lime Juice
  17. Salt & Chili Powder to taste
  1. Preheat oven to 375F.
  2. Using a nonstick pot cook the onion and jalapeno until onions start to become translucent.
  3. Whisk together the lime juice and olive oil in a small bowl. Brush over the tortillas (both sides) and cut them into 8 segments.
  4. Add canned beans, tomatoes, and ½-1 cup of water depending on how thick you want your soup. Add the seasonings (including any others you might like). Bring to a simmer then reduce heat to low.
  5. Line the chips on a cookie sheet in a single layer and bake for around 8 minutes, flip them over, and bake for another 8 minutes. They should be super crispy. If not just bake a little longer until they are done.
  6. When they come out of the oven you can spray them with a light mist of cooking spray to give the seasoning salt something to stick to. Sprinkle with the salt and chili powder.
  7. Turn the heat off of the soup and add in one tablespoon of cream. Feel free to use sour cream, cream cheese, or nothing at all – but I like the added richness. There will be some leftover oil and lime juice from the tortilla chips, dump that into the soup as well. Remove the bay leaf. Stick an immersion blender in the pan or transfer about half the soup to a blender and pulse. The point is to get part of the soup smooth and creamy while still leaving some remaining beans and chunks of tomato for texture.
  8. Serve the soup (about 1/3 of the pot is a serving but you could probably stretch it to ¼ with more water) topped with some sliced green onion and ½ ounce of queso fresco cheese. Have your tortilla chips on the side.
  1. 350
Gouda Monster

2 comments on “Black Bean Soup & Chili Lime Tortilla Chips”

  1. doublemarked says:

    I would commit unspeakable sins for a few cans of black beans. 

  2. Olle Hemmendorff says:

    I knew as soon as i saw this that i had to make it. And as suspected: it’s an instant household standard. Great rich taste, i went with a lot of cumin and some cardamom along with the chili, bay leaf and garlic powder. And served it with a fist of cilantro.It’s also true that it’s silly easy to make. I did have a minor blender mishap when i exploded scorching, chili-infused dark red soup over my white kitchen and myself, including a 1-day old tattoo on my arm. But aside from me being an idiot: So easy.

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