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Black Bean, Tortilla, and Cheddar Soup

Chock-full of fresh onion, garlic, black beans, corn, and plum tomatoes. A hearty, easy to prepare soup with a spanish kick!



  • 4 1/2 tsp olive oil 1 medium white onion, finely diced
  • 1 tbsp chopped garlic
  • 1 tbsp chopped shallots
  • 1/4 tsp chili powder
  • 1/4 tsp ground cumin
  • 1 15oz can black beans, rinsed and drained
  • 4 plum tomatoes, diced
  • 1 cup frozen corn
  • 1 6oz bag tortilla chips
  • 3 1/2 cups chicken stock
  • 1 tbsp chopped fresh cilantro
  • Salt
  • Black pepper
  • 1 cup shredded cheddar cheese
  • Sour cream
  • 1/4 chopped scallions
  • Fresh chives
  • Tortilla chips

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Cooking Steps

  1. In a medium stockpot heat olive oil over medium-high heat. Add onion, garlic, and shallots. Sauté until onions are soft. Stir in chili powder and cumin. Add black beans, tomatoes, and corn. Cook about 5 minutes more or until tomatoes start to get limp.
  2. Break up tortilla chips in the bag. Add broken chips to mixture in stockpot, stirring to mix well. Add chicken stock. Bring to a boil; reduce heat. Simmer for 10 minutes. Stir in cilantro. Season to taste with salt and pepper. Cook about 10 minutes more or until beans start to get soft and pasty. If desired, use an immersion blender to blend smooth.
  3. To finish, fold in cheddar cheese until completely melted. Ladle into six soup bowls. Top each serving with sour cream, scallions, chives, and additional tortilla chips.

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