Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!

Chia Tortilla Soup with Black Beans Recipe

Bake your own tortilla chips for an extra nutrient-dense soup in this homestyle Mexican extraordinaire.

From "Superfood Soups"
December 2017

  • Include lime wedges on the side for a fresh squeeze at the table.
    Photo by Oliver Barth
  • “Superfood Soups,” by Julie Morris is a modern guide to one of the world’s most beloved foods.
    Photo by Oliver Barth

Total Hands-On Time: 1 hr

Yield: 4 servings

Natural food chef, writer, educator, advocate of whole plant-based foods, and superfoods for optimal health, Julie Morris offers a vibrant healthy lifestyle that is both easy to achieve and delicious to follow in Superfood Soups (Sterling, 2016). Morris offers helpful soup-making advice and information about the nutritional benefits of superfood soups, including soup cleanses and rejuvenating broths. The following excerpt is from part 2, “Brothy and Noodle Soups.”

You can purchase this book from the Mother Earth Living store: Superfood Soups.

There are enough tortilla soup recipes in the world to fill this book and probably a dozen more, but it’s a favorite for good reason. My homestyle recipe for tortilla soup comes close to the authentic, simple version, but also touts the health benefits of chia, Mexican superfood extraordinaire, as well as hearty black beans. To make this recipe extra nutrient-dense, I always use baked tortillas instead of deep-fried — the difference in flavor is negligible and you’ll avoid one of the unhealthiest cooking practices with delicious results. I like to double the recipe when I make this soup for friends, because there’s always someone asking for seconds (and the recipe)!


• 1 dried pasilla or ancho chile
• 3 vine-ripened tomatoes (about 3/4 lb)
• 1/4 white onion, halved, peeled, and trimmed
• 1 clove garlic, unpeeled
• 1 Tbsp olive oil
• 4 cups Vegetable Broth (or low-sodium store-bought variety)
• 1- 1/2 cups cooked black beans (or 15-oz can, drained)
• Sea salt
• 2 Tbsp chia seeds, for topping
• 1 cup crushed baked tortilla chips, for topping
• 2 cups finely shredded green cabbage, for topping
• 1 large avocado, sliced, for topping
• 1/4 cup Cashew Sour Cream, for topping
• 1 lime, quartered, for garnish


1. Warm a large skillet over medium-high heat. Dry roast the whole dried chile by pressing it firmly onto the hot surface of the pan with a metal spatula for several minutes on each side — the chile should become blackened and slightly puffed. Remove the whole chile from the pan so that it will cool.

2. In the same pan, dry roast the tomatoes, onion, and garlic for 10 minutes, rotating them with a pair of tongs every few minutes, until the vegetables are charred and the tomatoes have begun to soften. Pull the garlic out early, once the skin begins to brown, and remove the peel.

3. Add the charred tomatoes, onion, and peeled garlic to a blender. Open the chile and discard the stem and seeds, and then add it to the blender as well. Puree the mixture until it is smooth.

4. Heat the oil over medium heat in a heavy-bottomed pot. Add the pureed vegetables and cook until the color deepens, about 5 minutes.

5. Add the vegetable broth and increase the heat to high. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.

6. Add the cooked black beans, and simmer for 10 minutes longer. Remove from the heat and adjust salt to taste.

7. Serve the soup hot, with chia seeds scattered over the top and piled high with tortilla chips, shredded cabbage, avocado, and Cashew Sour Cream. Include lime wedges on the side for a fresh squeeze at the table.

More from Superfood Soups:

Pad Thai Noodle Soup Recipe
Superfood Ramen Bowl Recipe
Cumin Beet Soup
Curry, Apple and Butternut Squash Soup Recipe
Minestrone with Farro and Chia Pesto
Many Greens Soup Recipe

Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth. Buy this book from our store: Superfood Soups.

Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter


click me