Black Bean Soup

Black Bean Soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 small (6-inch) corn tortillas, cut into thin strips
  • Cooking spray
  • 4 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 can (14.5 oz.) petite diced tomatoes
  • 2 cans (15 to 15.5 oz.) low-sodium black beans, rinsed
  • 3 cups low-sodium chicken stock
  • 4 tablespoons light sour cream


Preheat the oven to 425 degrees . On a large, rimmed baking sheet, lightly spray the tortilla strips with cooking spray; arrange in a single layer. Bake until lightly browned and crispy, 6 to 8 minutes. Let cool.

In a large saucepan, heat the oil over medium. Add the onion, carrot and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the chili powder and oregano; cook, stirring often, until aromatic, about 1 minute. Add the tomatoes; cook, stirring occasionally, until the liquid reduces slightly, about 5 minutes. Add the beans and stock, bring to a boil, reduce the heat to medium and simmer, stirring often, until the soup thickens and the flavors meld, about 20 minutes. Season with salt and pepper.

Let cool 5 minutes, then puree one-third of the soup in a blender. Pour the pureed soup back into the saucepan; stir. Divide among bowls. Top with sour cream and tortilla strips.