Chipotle Black Bean Tortilla Soup

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Bowls of our delicious vegan Chipotle Black Bean Tortilla Soup

I know it’s getting warmer outside and you likely aren’t craving soup as often. But I love soup year-round, so can we just pretend it’s a little rainy outside and we’re cuddling up on the couch with this bowl of goodness watching Netflix?

Ok, I thought you’d be on board.

Homemade chipotle red salsa for making vegan tortilla soup

This recipe was inspired by this 30-minute Blended Chipotle Red Salsa! And the magic that is tortilla soup (read its origin story here)!

This stuff was too good just to be eaten with chips. I mean, there would be absolutely no shame in that, but I had bigger hopes and dreams for this jar.

Big soup pot filled with ingredients for making our easy Chipotle Black Bean Tortilla Soup recipe

This soup is simple – just 1 pot required – and is very hands off.

Simply sauté vegetables then add your spices, salsa, stock and beans and let it simmer away! And 30 minutes later you have restaurant-worthy tortilla soup on your hands. Huzzah!

Two bowls of delicious vegan Black Bean Tortilla Soup topped with avocado and red onion

This soup may be easy but it’s big on flavor. It’s

Subtly chipotle-spiced
Super flavorful
Packed with fiber + protein
& simple!

I love making this kind of meal when you need to entertain but don’t want to spend a lot of time and money on the meal. It’s also a great soup to make ahead for lunches and easy weeknight dinners throughout the week. And at nearly 11 grams fiber and 12 grams protein per 1 cup, you can’t go wrong! Add a little avocado on top for some healthy fats and you’re all set.

If you give this recipe a try, let us know! Leave a comment below and rate it! And while you’re at it, take a picture and tag it #minimalistbaker on Instagram or send us a snap on Snapchat (find us at @minimalistbaker and @jshltz). We LOVE seeing what you come up with. Cheers, friends!

Bowls of Chipotle Black Bean Tortilla Soup for an easy gluten-free vegan recipe

Chipotle Black Bean Tortilla Soup

1-Pot Chipotle Black Bean Tortilla Soup! Hearty, simple, and so satisfying. The perfect make-ahead meal for easy lunches and dinners!
Author Minimalist Baker
Bowls of Chipotle Black Bean Tortilla Soup for our 12 Comforting Vegan Soups roundup
4.95 from 108 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Course Entree, Soup
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days



  • 2 Tbsp avocado or coconut oil
  • 1/2 white or yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1/2 red or orange pepper (diced)
  • 1 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa)
  • 4 cups vegetable stock (DIY or store-bought)
  • 2 Tbsp coconut sugar or maple syrup (to taste) (optional)
  • 2 15-ounce black beans (cooked in salt // slightly drained)
  • 1 15.25-ounce whole kernel corn (drained)

FOR SERVING optional

  • Lime juice
  • Fresh cilantro (chopped)
  • Red onion (diced)
  • Tortilla chips
  • Ripe avocado (cubed)
  • Hot sauce


  • Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
  • Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
  • Once it’s boiling, add black beans and corn and stir. Reduce heat to low and simmer, covered, for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavor will develop. It’s even better the next day.
  • Serve as is or with recommended serving options above.
  • Leftovers will keep covered in the refrigerator for 5-6 days or in the freezer for 1 month.


*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 265 Carbohydrates: 51 g Protein: 11.6 g Fat: 5.3 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 951 mg Fiber: 10.6 g Sugar: 11 g
Close up shot of a bowl of our simple and healthy Chipotle Black Bean Tortilla Soup

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  1. Julia Peralta says

    So good! I made this in the crock pot last night. I double the recipie, added vegan meat crumbles, used dry (pinto) beans instead of canned, and subbed the chipotle salsa for half a small can of chipotle peppers in adobado sauce. I blended the chipotles, and saved the other half for serving. Thanks for sharing another delicious recipie!

  2. Sándra says

    I made this w/ some tweaks… I used a couple of chipotle peppers in adobo sauce instead of the other pepper. I used hominy instead of corn. I opted for jalapeno black beans as well. Lastly, I added tortilla strips as a soup topper.

    I am officially addicted to this delicious soup!! Soooo much flavor!

  3. Christine says

    This soup is amazing! It’s the best soup I’ve had in a long time. I doubled the recipe, and I’m already looking forward to making it again!

  4. Jessica says

    Made this last night. Used Costco’s Kirkland Signature Organic Salsa Medium…that plus the chili powder was a perfect amount of “kick”. I did NOT add any sugars/maple syrup and I don’t think it was missed. I didn’t have veggie stock, and if you’re ok with meat, use of a creamy chicken bouillon worked very nicely (about 1 tbls).
    My husband is often happy with my cooking, but typically has “tips” for how it could be better…THIS soup, on the other hand, he said DO NOTHING DIFFERENT, BEST SOUP HE’S EVER HAD!!!!
    Thank you!

  5. Kaley says

    I just made this tonight and it was quick, easy, no mess, and sooooo good! I used regular salsa and added a few teaspoons of chipotle in adobo sauce and cut up one of the peppers from the sauce, and it was the perfect amount of heat. Highly recommend making this asap!

  6. Faith says

    Oh my gosh I can’t wait to try this soup. It looks like just the trick for warming me up in this -30°C weather we’ve been having here in Canada! I love Mexican flavours in a soup + the HUGE added bonus of this recipe looking simple to achieve while also just loaded with flavour.

  7. Keri says

    Love this soup! I’ve made it twice in the last week and a half and plan on making it again tonight. I skipped the maple syrup/coconut sugar in both the salsa and the soup and didn’t miss it at all. The soup comes together really quickly and I can’t recommend it enough! It’s fantastic with baked tortilla strips, lime, avocado, and cilantro, but I’ve eaten it without all the toppings and still enjoyed it.

  8. Penny says

    I made this tonight and we all had seconds. This is going into my “keeper” folder. I used Pace chunky mild salsa because I don’t like really spicy food. We put Fritos corn chips in our bowls, added soup, and topped with shredded cheese. Perfect!

  9. Erin says

    In place of the cumin and chili powder I subbed 1 tablespoon of my homemade taco seasoning; I used “organic Jack’s cantina style salsa” (pureed); added diced green chilies and 1 cup of brown rice, and omitted the sugar (the salsa I used is a little on the sweet side).

    Some fresh lime juice, cilantro, and chopped avocado at the end and HOLY YUM.

    Turned out delicious!

  10. Sofia says

    Made this for the second time (it’s cold and rainy in the PacNW)! Just as delicious as the first time. Lovely easy recipe! :)

  11. Nombeko says

    My husband and I loved the soup It was very good! We also ate it with brown rice which made it even taste better. I also made the salsa for it and that was good as well

  12. Andrea says

    Made this recipe for a cold fall day. I must say that I am not a fan of the vegetable stock flavor, I think it overshadowed the chipotle sauce. Besides that I think it is a great recipe. Any recommendations for substitutions for the veggie stock?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea! You could try mushroom broth, making your own vegetable stock, or water with salt. Hope this helps!

  13. Cierra says

    I’m eating this now and it’s delish! I added cinnamon instead of cumin and the flavor was great with the touch of maple. I topped the soup with red onion and avocado but it would have been delicious on it’s own. This soup is a winner and will definitely be in rotation this fall!

  14. Patricia McCormack says

    I just found this blog and this recipe. OMG! This is so good! The only change I made to cut the sweetener in half. I cannot beleive how good this!

  15. Desra Spice says

    I am a single mother of two kids who goes to school full-time as well as taking care of this minions of mine. Time is never on my side, making this soup was one of the best options for me. It was quick, simple, and divine. I made it for DCOTAH (my boyfriend); he usually just eats junk food and loves oily and greasy foods. The best part of it all were my kids reaction, they enjoyed it and believed it was from this fast-food joint we always go to. They finished it and licked the bowl, i told him licking the bowl was not permissible but this time was acceptable. Thank you so much for your recipe, I am a seasonal vegan and this is such a great idea!! LOVE YOUR WEBSITE.

  16. Cat says

    Made this soup tonight and it was fantastic! So simple and my husband loved it. I did make one small adaptation – pulsed the finished product in the Vitamix about 10 times, giving us a much thicker soup. Either way it’s super yummy.

  17. Amy Drentlaw Rose says

    I made this for some friends last night. So easy and soooo delicious! I couldn’t stop myself. Kept going back to the pot for one more bite! Followed recipe exactly except added zucchini and some left over rice. Amazing! Thanks for the recipe. Definitely a keeper!

  18. Em says

    This soup is always in my fridge. It’s delicious and super easy to heat up for a quick snack or a meal. We absolute love it! Our all time fave!

  19. Briana Read says

    So yummy! I made my tried and true homemade salsa (doesn’t have chipotle in it) and used that in the recipe. I also added a can of fire roasted tomatoes and an extra can of black beans. Even my 3 yo daughter ate the whole bowl and didn’t think it was spicy (I promise it’s very flavorful though).

    I am new to your blog as well as a whole foods/plant based life. My DH and I have made the shift after watching Forks over Knives. I am in love with your recipes. I also made your breakfast cookies (my daughter is thrilled she gets a cookie for breakfast tomorrow) ? I have a feeling I will be frequenting your blog for yummy recipes as we venture into this new way of eating! Thanks!

  20. Anna says

    YUM. This is the easiest recipe and the results are delicious. (Although, in my opinion, you have to add the extras!) I bought a salsa from Whole Foods to go the easy route, and frozen corn leftover from summer adds the perfect touch. I did not add the coconut sugar.

    To finish, I squeezed lime juice over the top, chopped some scallions I had, some cilantro, guacamole and a square of broiled polenta (not on this blog, similar to cornbread).

  21. Claudia Phillips says

    I made this last night for company. I used all the add-ons you recommended plus sour cream and grated cheese for those who are not dairy intolerant. It was a BIG HIT. Everyone wants me to make this again. I made one adaptation: I didn’t have salsa so I used canned diced tomatoes and about a Tbsp. of chipotle peppers in adobo sauce. I also doubled the recipe.

  22. Lisa says

    I made this over the weekend when Portland was in the midst of Icemaggedon 2017. My husband loves this soup! Definitely will make it again. And again. And Again. Thank you for an amazing and simple recipe of goodness.

  23. Ashley says

    I made a batch of this to take to work work lunch for the week. Seeing as I’m on my third bowl, chances are slim this will make it to work. I added a teaspoon of adobo sauce (I can never get enough heat) and voila new favorite soup! Thanks for yet another fantastic recipe!

  24. Maggie says

    The salsa is what makes this soon unique. Such a flavor burst! It’s cold in the Midwest now, so this is perfect tonight. Thank you!

  25. Melanie says

    I made the Red Chipotle Salsa and immediately after started making the soup! I am glad I made your salsa because it has a unique flavor that truly made the dish. It does not taste like traditional tortilla soup but I liked it very much! TIP: do not bypass the instructions to keep adding salt generously as you go along.
    My family of four was a bit disappointed that there was barely enough for all of us. I’d say the recipes yields 3 large to 4 modest servings. I guess next time I’ll need to double it ;) Thanks for a easy and yummy, quick, throw-together recipe with pantry staples!

  26. Ashley says

    This was DELICIOUS! And very easy to make. I highly suggest adding all the extra toppings that she lists – there was so much flavor! Definitely will be making on a regular basis this fall/winter.

  27. Pam says

    I love this soup! I have made it 3 times now and am going to make a pot of it tomorrow. It is so yummy!
    Thank you for such a great recipe!

  28. Carel says

    LOVED IT! REALLY! and so easy and easy to play with. MY BEST CHANGE was that I used 3 ears of FRESH CORN, added after simmering, which made the soup fresh and crunchy. PS I used “frontera, all natural red tomato Salsa Mexicana” Mild , with mild green chile + cilantro (from Safeway.) “Mild” because I was nervous. But I added 1/2 tsp ancho chile powder which gave some smokey-ness. I used 1 whole onion, 4+ lg garlic cloves and the whole jar of salsa. And Better Than Bouillon veg for the broth. Except that I’ll keep changing as I go, this will be a signature soup around here. Thank you!

  29. Emily says

    Wow, this soup tastes so good!
    Thank you for taking the time to put recipes on your website.

    P.S.I love your blog!

  30. Kawai Angel says

    Made this and it was quick, easy and so delicious! Thanks for the recipe :-) will be doing this one again.

  31. Delia says

    I made this today for lunch and it is so yummy! Thank you so much for posting. This will be a weekly meal I believe.

  32. Amalia says

    Thanks for the great recipe! This has quickly become a staple in our home even though we’re not vegan. I used dry beans that I cooked and used the hand blender for a few seconds on the soup to thicken the broth but still left it mostly chunky. I can’t imagine the soup, without the cilantro, red onion, lime and avocado even though they’re listed as optional. Try this recipe, if you haven’t yet, good people, it’s a quick and delicious weekday meal. I look forward to trying more of your recipes, Dana.

  33. MDSK says

    Thanks for simple to do but very tasty soup . Enjoyed making the soup and loved eating it to . Hope , my hubby enjoys it to .

  34. Melissa says

    Just wanted to let you know this recipe has become a staple at my house. I’ve made it for friends and make it at least once or twice a month. It’s so easy and delish. I started adding a bag of mixed frozen veggies – carrots, corn, and green beans as I like a really hearty soup. Thanks!

  35. Kaitlyn says

    I made this soup last night and it is FANTASTIC!

    I used coconut oil for my veggies, which added delicious flavour to the soup. I also added some chopped jalapenos at the same time as the corn and beans. Served hot with cubed avocado, cilantro, diced red pepper and crushed tortilla chips – I could eat this every single day!

    Thank you!!

  36. Kelly says

    I made this for dinner tonight and was blown away how much both me and my husband enjoyed. My husband said “I could eat this every week!”

    I followed exactly with these preferences:
    – I puree’d the chipotle salsa in my ninja
    – Used 1/2 black beand and 1/2 pinto
    – Yes, I added the maple syrup!
    – Served with shredded cheese + diced avocado as toppings. Also served with warm artisan bread for dipping.

    So excited to have a new “go-to” soup with some spice. Thanks for this one!

  37. Micole says

    Hi, I am looking over tortilla recipes, first I have seen with coconut or maple syrup. Really? Im interested what does this do for the soup?

  38. Abbey Stickney says

    I just made this for me and my husband who usually hates anything “bean based”. We both loved it so much. My husband is even telling friends who are asking for the recipe! This was not only delicious but easy to make!

  39. Linda Demjen says

    Dana, Even though it is almost 80 in Houston, I made this incredible soup for dinner. It is now one of my favorites! Love your recipes and recommend them constantly. Love you too. Aunt Linda

  40. Smanders says

    I am a comment/ review nerd. If anyone that is reading this is as well- then seriously- make this soup! I used the ingredients as stated and the only tweak was I puréed about half of it to thicken it up. It was perfect! Definitely also make the chipotle red salsa too- crazy crazy good and so easy! . Both of these recipes are going in the regular rotation.
    Much praise from upstate NY!

  41. evee says

    this was so yummy and so easy to make! gonna be making a lot more of it this winter. and the red onions and avocado should not be optional! they made the soup extra delicious :)

  42. janet says

    This is what i had yesterday but without tortillas. Very very nice and i love this kind of food. I added little coconut milk. Delish!!!!!

  43. Laura says

    I’ve experimented with a couple of Taco Soups over the years and this is by far the best recipe that I have found. Most end up being bland and disappointing. This soup is full of flavor and a delight for every person in my household. I used store bought salsa but my tip is to find one that is made with fresh ingredients only. That really helps to pack in the flavor.

  44. Sarah says

    I just made this soup for supper tonight. It was so yummy! I also made your cornbread recipe from your 31 meals cookbook. The soup was warm and spicy and the cornbread was a little sweet. They were perfect together. Can’t wait to eat the leftovers and I normally don’t really like to eat leftovers. :)

    • Sarah says

      I have to add that my Dad, who is not at all a vegan, LOVED this soup and he doesn’t always like the vegan things I make. The leftovers didn’t last long either.

  45. Julie | Small Green Kitchen says

    I made this soup last week. It was easy to make and tasted great. I loved it and surprisingly, by boyfriend did, too! He typically only likes cream based soups. This one is a winner and I will be making it again. Thanks for the great recipe, Dana!

  46. Sara says

    Great recipe! Came together quickly and tasted great. My husband came home while it was simmering and said, “I don’t know what you’re making, but I just want to stand here and smell it for a while.” I used frozen corn instead of canned – just let it thaw on the counter for awhile while I got the rest of the ingredients going. Worked just fine! Bonus: my one year old liked it, too. Ate a whole bowl….with her hands.

  47. Jean says

    Thank you thank you for this recipe!! I haven’t been able to find a good tortilla soup recipe that doesn’t call for chicken stock, chicken and cheese. (Hello? Vegan here! :) And then my husband just requested tortilla soup for our next Sunday dinner. I’m so glad I found this recipe! I plan to put everything in the crock pot and let it simmer all day. Mmmm… I can just taste it now w/ the cilantro and avocado……

  48. Mindy says

    I made this last night and it was delicious! I had the leftovers for lunch and you’re right, it was even better the next day. I’m loving your blog! It has made my transition to a vegan diet so very easy! My meat-loving husband even approves. I’d never consider myself an accomplished cook, and even I can make amazing meals with your instructions! The photos are works of art, too. THANK YOU!!!

  49. Sam says

    Made this last night… actually I combined both of the tortilla soup recipes on this site into one. Absolutely DIVINE!!!!

  50. Nicole says

    Hi, I made this recipe and absolutely loved it only problem is that my boyfriend isn’t a fan of thin soups. Not a big problem because there was more for me but just wondering if you have any ideas on how I can make it a thicker soup base for next time I make it :)

  51. Lori says

    Another awesome recipe! It came together so easily, with the perfect amount of spice and bright colors for the June Gloom in San Diego right now. This soup will definitely be added to my repertoire of soups to take to friends! Thanks for sharing the recipe!

  52. Jessica says

    I made this last night–delicious and super easy to make, it came together in no time! Thanks for the recipe!

  53. Marissa says

    I made a few substitutions but it smells amazing right now so… First off, I used chicken broth (yes, shame on me, not vegan) because I didn’t have any veggie stock. Then I forgot we had curry powder NOT chili powder, so I used hot sauce in its place. And in a pinch for time I used chunky store-bought salsa, which I was thinking about pureeing, but the extra mess and time crunch scared me away. I also left out the corn because I don’t ever have any-which I always regret when I find a delicious looking recipe, such as this. By smell, I DEFINITELY recommend lime juice and cilantro. I will be adding avocado for garnish. Thank you for this recipe!

  54. Kristin says

    Just finished making this tonight. I’ve never made a tortilla soup except in a crockpot, but this is just as easy and you don’t have to wait as long :) Tastes aaaahhhmazing (even with my cheat of store-bought salsa). We’re having a rather chilly start to summer here in Wisconsin, so much appreciate the post!

  55. Justine says

    The whole family loved this recipe, many thanks. I just reduced the amount of chilli so everyone could happily eat it. Loved the salsa recipe as well, no one guessed the carrots in it! I am also writing from Australia and it is the perfect winter soup. Thank you.

  56. Thalia @ butter and brioche says

    It’s just turned into Winter here in Australia – so hearty soups like this are on the agenda. Thanks for the delicious recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jealous of your cool temps! We’re baking out here in the West! Hope you enjoy this soup :D

  57. Michele @ Two Raspberries says

    this definitely looks like a super delicious+comforting soup! I love it when there is a lot of FLAVOR in soup and this totally fits the bill! hope you have an awesome weekend! ;-)

  58. Jordan says

    I love this! It looks so good. I definitely do like some soup sometimes in summer – and maybe something a little spicy too. Thanks for sharing this!

  59. Megan says

    This was amazing! Served it with avocado quesadillas on the side and my non-vegan family approves too :) Thanks for the recipe!

    • Jessica Byers says

      This soup is DIVINE and makes the kitchen smell like a Mexican restaurant in the best way. I’m from Chicago so the spice and the warmth with the slight sweetness from maple syrup makes it just perfect.

  60. Rhiannon at VegBurge says

    I love that you put avocado on top to serve. I never even thought of that! Definitely have to try it next time I make soup.

  61. Amanda Attard says

    Yay me for living on the other side of the world!
    It’s cooling down here so this looks like the perfect snuggle on the couch meal.

    I’ve used chipotle salsa for other meals but never in soup. I’ll be giving this a try for sure. Thanks.

  62. Sydney | Modern Granola says

    This looks so good! I love tortilla soup in the summer. Soup plus Netflix times summer equals the perfect Thursday night situation. I’m psyched to try this recipe!

  63. Heidi @foodiecrush says

    A soup with a bite is always the clear choice for me. Of course, I’d have to add about 4 more avocados, but that’s another story.

  64. Brittany says

    I just got my non-vegan coworkers to drool all over the pictures!
    I’ll be making this for work lunches next week :D I love soup during summer!

  65. Anna @ Sunny Side Ups says

    I know I’m crazy, but I still love to eat soup in the summer! And I live in Phoenix! This soup looks so, so delicious, and is absolutely happening at my house asap! :) Can’t wait!!

  66. Rachel - Leaps & Bounds says

    I see that the Chipotle Red Salsa is smooth, but you advise that either a smooth or chunky salsa would work. If I’m using a store-bought salsa (I know, I know, shame on me), would I be better off blending it before using in the soup? Would keeping it chunky detract from the texture of the end product?

    Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It really depends on your desired texture! I preferred the smooth since the black beans and corn add nice texture, so if you’d like to mimic my original recipe, I’d recommend pureeing your store bought! Let me know how it goes, Rachel!

      • Rachel - Leaps & Bounds says

        Ok, so I made this recipe yesterday, and it turned out great! I used less than half the sweetener, and a store bought chipotle salsa that was labeled “medium” spicy. I pureed the salsa before adding, though I would be willing to skip this step next time if in a pinch for time. Served with cilantro, adobo hot sauce (for the added smokiness), and lots of avocado.
        Looking back, red beans would probably work well in this recipe in addition to the black beans. Next time I might use half red and half black. In didn’t put out tortilla chips for serving, so I guess my bastard version isn’t really “Tortilla Soup”, but I DID set out plantain chips, and WOW! What a pair. Both soup & chips disappeared in the blink of an eye!
        Thanks for the dinner idea! I’ll be making it again.

  67. Heather - Butter&Burlap says

    DELICIOUS!!! This recipe is perfect for my spicy Texas roots :) . Great recipe!

  68. Lissa says

    When I make tortilla soup, I think it’s very hard to go vegan without chicken stock and still get the same flavor, but it is achievable to still maintain the savoriness. I never add any sweeteners. I don’t know if tease cheese could replace Mexican cheese? That’s a good question. I’m not usually so particular about the ingredients of the soup, a lot of Mexican soupas we just throw everything in there together and boil away, but I am extremely particular about the toppings on tortilla soups because if you use even vegan corn tortilla chips made from masa, the minute they touch the water in the soup, they turn to mush.

  69. Alexa [] says

    Heck yes! I’m a huge fan of chunky soups like this…add in some spice, and I’m done for! This looks like a winning recipe – pinned!

  70. Kaitlin @ Heaps of Me says

    This sounds delicious and even though it’s June, it is freeeeeeezing here in NY right now. I want this for dinner! Xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve always wanted to come to New York! Perhaps I should come in late summer? :D

      • Kaitlin @ Heaps of Me says

        Most definitely you should hold off! Dinner last night outside, called for a leather jacket and lots of shivering. :)

      • Abby says

        Omg please come to nyc! You’re like a celebrity/family to me. I got my mom hooked on your recipes and I’m always like “oh mom did you see Dana put up a new recipe?!” Hahaha

  71. Tamanique says

    Wow. This looks delicious. I also crave soup in the summer – I went to a favourite lunch place once last summer and asked if they had any soup. The owner turned a glare on me and said ‘No! I make soup all winter, I refuse to make it in the summer.’ Soup – it creates strong feelings!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Soup nazi! haha. Well I suppose you’ll just have to make your own ;D Hope you enjoy!

    • Tom ~ Raise Your Garden says

      Soup just makes a nice light lunch with a salad, especially after my mom takes me out to breakfast and I eat like 20 fried up potatoes. Did I really post that? Anything with the word Chipotle does it for me and those black beans are really filling. But Netflix? I can never find anything to watch on Netflix.