Best 8 Tortilla Black Bean Corn And Tomato Soup Recipes

Tortilla black bean corn and tomato soup is a delightful and hearty dish that combines the flavors of Mexico in a single bowl. With its blend of fresh tomatoes, sweet corn, savory black beans, and crispy tortilla strips, this soup is sure to be a family favorite. Whether you're looking for a quick and easy weeknight meal or a comforting dish to enjoy on a cold day, this tortilla black bean corn and tomato soup is the perfect choice.

Let's cook with our recipes!

TORTILLA SOUP WITH BLACK BEANS

Tortilla Soup with Black Beans image

Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 15m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

Steps:

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Nutrition Facts : Calories 277 g, Fat 6 g, Fiber 8 g, Protein 13 g

BLACK BEAN AND CORN QUESADILLAS

Black Bean and Corn Quesadillas image

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

Provided by EFasse

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

Steps:

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g

SPICY BLACK BEAN & CORN TORTILLA SOUP

Spicy Black Bean & Corn Tortilla Soup image

This recipe is a spicy & hearty soup with a tex-mex taste. I was looking for a filling, good-enough-to-be-a-meal soup that was big on taste and light on fat/dairy. It is best when served with all the garnishes so that each bite has a slightly different mix of the fresh flavor. It can be easily modified to be vegetarian/vegan by using vegetable broth (or base) and soy cheese.

Provided by Ashleybakes

Categories Stocks

Time 50m

Yield 8 bowls or more, 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 medium onion, chopped
4 garlic cloves, minced
1 red or chocolate bell pepper, chopped
2 jalapeno peppers, chopped finely
2 tablespoons extra virgin olive oil
6 cups chicken stock or 6 cups vegetable stock
6 small tomatillos, chopped
1 (10 1/2 ounce) can diced tomatoes with green chilies
1 (14 ounce) can black beans, rinsed
1 (14 ounce) can mild enchilada sauce
1 (16 ounce) bag frozen tex-mex mixed vegetables (corn, black beans, onions, & peppers, or equivalent)
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon black & red pepper
1 teaspoon cumin
1/4 teaspoon oregano
4 ounces monterrey jack & colby cheese (shredded)
4 ounces sour cream (for garnish)
tortilla chips (for garnish)
avocado, slices (for garnish)
4 ounces pico de gallo (for garnish)

Steps:

Saute' onion, garlic, & chopped peppers in oil until translucent.
Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
Simmer at a low boil for 10 minutes until thickened.
Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.

Nutrition Facts : Calories 412.9, Fat 19.9, SaturatedFat 8.2, Cholesterol 33.9, Sodium 1340.9, Carbohydrate 40.5, Fiber 8.6, Sugar 9, Protein 19.6

TORTILLA, BLACK BEAN, CORN AND TOMATO SOUP

Tortilla, Black Bean, Corn and Tomato Soup image

If you need something you can make quickly from your pantry with a great result, this is it! The heat can be ratcheted up or toned down to your liking. It is healthy, tasty, easy, scratch and a crowd pleaser.

Provided by Ambervim

Categories Black Beans

Time 20m

Yield 12 Cups

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
4 teaspoons garlic, minced
1 teaspoon chili powder (I use green, any will work)
1 hot pepper, minced (Serrano, jalapeno, whatever you have or want to use)
30 ounces diced tomatoes with juice (plus or minus depending on can size or fresh yeild)
30 ounces black beans, rinsed and drained (plus or minus, from a can or start dried and cook first which would, obviously increase your prep ti)
15 ounces chicken broth
10 ounces corn kernels (fresh or frozen best)
coarse salt
fresh coarse ground black pepper
1 cup tortilla chips, crushed (more for garnish if you want)
1 tablespoon lime juice (lemon will do fine, wedges for garnish if you want)
sour cream (for garnish) (optional)

Steps:

Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
Add tomatoes, beans, broth, corn and 1 cup of water.
Season with salt and pepper.
Bring to a boil.
Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
Remove from heat and stir in lime juice.
Season with salt and pepper if it needs it.
Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
Enjoy.

TORTILLA SOUP WITH BLACK BEANS AND CORN

Tortilla Soup With Black Beans and Corn image

Simple and made with pantry staples. A Great homemade last minute meal. Also a good way to use up the bottom of the bag crushed tortilla chips.

Provided by Ambervim

Categories Low Cholesterol

Time 25m

Yield 12 cups

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
4 teaspoons garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
29 ounces tomatoes, diced in juice (2 cans)
30 ounces black beans, rinsed and drained (2 cans or cooked from dry)
15 ounces chicken stock
10 ounces corn kernels (frozen good)
coarse salt
pepper
1 cup tortilla chips, crushed (plus some for serving if you want)
1 tablespoon lime juice (plus wedges to serve is nice)

Steps:

Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
Season with salt and pepper.
Bring to a boil, reduce to simmer.
Add tortilla chips and cook until softened, about 2 minutes.
Remove from heat and stir in lime juice.
Season again with salt and pepper as needed.
Serve with lime wedges and tortilla chips.

Nutrition Facts : Calories 136.8, Fat 2.7, SaturatedFat 0.5, Cholesterol 1.1, Sodium 68.5, Carbohydrate 23, Fiber 6.1, Sugar 2.5, Protein 7

BLACK BEAN AND CORN SOUP

Black Bean and Corn Soup image

From Pillsbury's Fast and Healthy cookbook. This is an easy but yummy soup recipe that kids love. Give it a try!

Provided by Loves2Teach

Categories One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

3/4 lb lean ground beef
2 cups frozen whole kernel corn
2 (15 ounce) cans black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can ready-to-serve beef broth
1 teaspoon cumin
3 teaspoons chili powder

Steps:

Spray dutch oven with nonstick cooking spray.
Add ground beef; cook over med high heat until browned.
Drain on paper towels and return to dutch oven.
Add all remaining ingredients, mix well.
Bring to a boil.
Reduce heat, cover and simmer 15 minutes to blend flavors.

Nutrition Facts : Calories 388.9, Fat 8.5, SaturatedFat 3.1, Cholesterol 44.2, Sodium 706.7, Carbohydrate 50.3, Fiber 14, Sugar 3.3, Protein 31.3

TORTILLA AND BEAN SOUP

Tortilla and Bean Soup image

Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.

Provided by Margie C.

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

Ingredients

6 cups water
4 skinless, boneless chicken breasts
1 onion, chopped
1 (15 ounce) can kidney beans
1 (15 ounce) can ranch-style beans
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white hominy
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

Steps:

Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 29.6 g, Cholesterol 22.8 mg, Fat 1.4 g, Fiber 8.6 g, Protein 16.9 g, SaturatedFat 0.2 g, Sodium 1091.2 mg, Sugar 1.8 g

BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS

Black Bean, Chicken and Corn Soup With Toasted Tortilla Strips image

Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.

Provided by Sabia

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 onion, chopped fine
1 teaspoon garlic, minced
2 -3 chicken breasts, cooked and cubed
1 (4 ounce) can diced green chilies
2 (14 1/2 ounce) cans diced stewed tomatoes (don't drain)
2 (8 ounce) cans tomato sauce
2 (15 1/2 ounce) cans black beans, drained and rinsed
2 (15 1/4 ounce) cans whole kernel corn, drained
2 cups mostly cooked long-grain rice
4 -6 cups chicken broth
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 bunch cilantro, chopped
2 limes, juice and zest of
sour cream
parmesan cheese
4 -6 flour tortillas
cooking spray or melted butter
salt
pepper

Steps:

In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
Next, add the remaining ingredients (except for the cilantro and limes).
Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
Garnish with sour cream, parmesan cheese and toasted tortilla strips.
Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
Make sure to turn strips over halfway through the baking process.

Tips:

For a smokier flavor, use roasted tomatoes or sun-dried tomatoes instead of fresh tomatoes.
Add a teaspoon of chili powder or cumin for a spicy kick.
If you like a thicker soup, add an extra can of corn or black beans, or mash some of the beans before adding them to the soup.
Top each bowl of soup with a dollop of sour cream, shredded cheese, or chopped cilantro.
Serve the soup with a side of cornbread, tortilla chips, or a grilled cheese sandwich.

Conclusion:

This tortilla black bean corn and tomato soup is a delicious, easy, and affordable meal that's perfect for a busy weeknight. It's also a great way to use up leftover tortillas and black beans. With its smoky, flavorful broth and hearty ingredients, this soup is sure to be a hit with the whole family.