# Smoky black bean taco soup with crispy tortilla strips

Source: https://hungryvegan.co/recipes/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.

- Prep: 10 min
- Cook: 30 min
- Serves: 4
- Protein: about 25 g per serving (computed from USDA FoodData Central values)
- Diet: vegan
- Key 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
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 cup textured vegetable protein (TVP), dry (85 g)
- 2 cans (15 oz each) black beans, drained and rinsed (480 g drained)
- 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
- 1 cup frozen corn (140 g)
- 5 cups vegetable broth
- 1 tsp salt, plus more to taste
- Juice of 1 lime

### Toppings
- 4 flour tortillas (8 inch), cut into thin strips (180 g)
- 1 tbsp olive oil, plus a pinch of salt
- 1/4 cup pepitas (35 g)
- 1 avocado, diced, plus cilantro and hot sauce for serving

## Steps
1. **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.
2. **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.
3. **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.
4. **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.
5. **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.

## 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
### 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.


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.