Smoky black bean taco soup with crispy tortilla strips
This vegan taco soup simmers black beans and TVP in a smoky tomato broth, then gets thickened by mashing a cup of the beans and topped with oven-crisped tortilla strips.
Published . First sent in issue 5.
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
- Protein
- ~25 g
- The vegan swap
- TVP stands in for ground beef, soaking up the smoky broth and giving the soup that classic taco soup chew.
- Make ahead
- The soup keeps 4 days in the fridge and freezes for 3 months. Store the tortilla strips in an airtight container at room temperature for up to 3 days.
Ingredients
Soup
Toppings
How to make it
Crisp the strips
Heat the oven to 400°F. Toss the tortilla strips with 1 tbsp oil and a pinch of salt on a sheet pan. Bake 8 to 10 minutes until golden, adding the pepitas for the last 3 minutes.
Soften the vegetables
Meanwhile, heat 2 tbsp oil in a large pot over medium-high. Cook the onion and bell pepper for 5 minutes until soft. Stir in the garlic, chili powder, cumin, smoked paprika and oregano for 30 seconds.
Simmer
Add the TVP, black beans, tomatoes, corn, broth and salt. Bring to a boil, then lower to a steady simmer for 15 minutes so the TVP plumps up.
Mash to thicken
Scoop out about 1 cup of beans with a little broth, mash it hard with a fork, and stir it back in. Simmer 5 more minutes until the soup turns thick and velvety.
Finish and top
Stir in the lime juice and taste for salt. Ladle into bowls and pile on the tortilla strips, pepitas, avocado, cilantro and hot sauce.
Why this works
Dry TVP goes straight into the pot and drinks up the spiced broth as it simmers, so every bite tastes seasoned all the way through. No browning or soaking step needed.
Mashing a cup of beans releases their starch into the broth, which thickens the soup without flour. Baking the tortilla strips instead of frying gets you crunch with one tablespoon of oil and zero splatter.
Tips
- Want more heat? Add a minced chipotle in adobo with the spices.
- Keep the strips separate until serving so they stay crunchy.
- If the soup gets too thick as it sits, loosen it with a splash of broth or water.
Questions about this recipe
Where do I find TVP, and can I skip it?
Look in the bulk section or near the dried beans, often sold by Bob's Red Mill. If you skip it, add a third can of black beans and use 1 cup less broth.
Can I use corn tortillas for the strips?
Yes. Corn tortillas crisp up even crunchier. Watch them closely after 6 minutes since they brown faster.