Black Bean Tortilla Soup
Ingredients
The soup
-
1½
Tbsp
olive oil
-
1½
cups
diced yellow onion
-
1
cup
diced bell pepper
-
½
cup
peeled and diced carrots
-
1
small
jalapeno, seeded and diced
-
1
Tbsp
minced garlic
-
6
cups
vegetable broth
-
1
can (15 oz)
petite diced tomatoes
-
2
cups
fresh or frozen corn
-
2½
tsp
chili powder
-
1½
tsp
ground cumin
-
2
cans (15 oz)
black beans, drained and rinsed
-
1
Tbsp
fresh lime juice
-
⅓
cup
chopped cilantro
-
1
whole
avocado, sliced or diced
-
optional
queso fresco or shredded Mexican blend cheese
Tortilla strips
-
8
6-inch
corn tortillas
-
1½
Tbsp
olive oil
Instructions
- Preheat the oven to 375°F.
- Heat olive oil in a large pot over medium-high heat and sauté onion, bell pepper, carrot, and jalapeno for 4 minutes, then add garlic and sauté for 1 more minute.
- Add broth, tomatoes, corn, chili powder, cumin, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Stir in black beans and simmer for an additional 5 minutes. Add cilantro and lime juice.
- While the soup is cooking, prepare the tortilla strips by brushing them with olive oil, cutting them into strips, and baking them until crisp.
- If serving immediately, stir half of the tortilla strips into the soup. Otherwise, wait to add them until reheating.
- Serve the soup with avocado slices, optional cheese, and remaining tortilla strips on top.
Nutrition Facts (estimated)
Servings
6
Calories
407
Total fat
14g
Total carbohydrates
61g
Total protein
10g
Sodium
1527mg
Cholesterol
0mg
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