Mexican Black Bean Soup with Spiced Tortilla Chips

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Mexican Black Bean Soup with Spiced Tortilla Chips

Jamie Geller shares her recipe for Mexican Black Bean Soup with Spiced Tortilla Chips. Manischewitz All Natural Vegetable Broth is a great base for this soup, which Jamie prepares in advance in a crock pot. Prep time below is for the Tortilla Chips, a geat, quick addition to the soup.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • Soup:
  • 1/2 pound dried black beans, soaked overnight and drained
  • 1 large onion, peeled and chopped
  • 1 red bell pepper, coarsely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cups Manischewitz All Natural Vegetable Broth
  • 1/4 - 1/2 teaspoon cayenne pepper to add a little kick


  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 2 cups corn tortilla chips



  1. Combine all ingredients in a crock pot and cook on low for 8 hours or until beans are tender. Use an immersion blender, standing blender or food processor and puree until slightly chunky but mostly smooth, or to desired consistency.

Tortilla Chips:

  1. Preheat oven to 350 F. In a small bowl, combine chili powder and coriander. Spread tortilla chips on a sheet pan and spray with cooking spray. Sprinkle with spice mixture and bake 8 to 10 minutes or until warm. Serve immediately with soup.