Vegetarian Black Bean Tortilla Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
medium
red onion, diced
-
1
medium
bell pepper, diced
-
3
cloves
garlic, minced
-
1
tablespoon
ground cumin
-
2
teaspoons
chili powder
-
2
teaspoons
dry oregano
-
¼
teaspoon
salt
-
1
can (15 ounces)
fire roasted tomatoes
-
2
cans (15 ounces each)
black beans, drained and rinsed
-
1
cup
frozen corn
-
1
tablespoon
chopped fresh cilantro
-
4
cups
vegetable broth
-
1
cup
water
-
2
tablespoons
lime juice
Toasted Tortilla Strips
-
5
6"
yellow or white corn tortillas
-
½
teaspoon
cumin
-
½
teaspoon
chili powder
-
to taste
kosher salt
Toppings
-
to taste
cilantro
-
to taste
avocado
-
to taste
shredded cheddar cheese
-
to taste
diced jalapenos
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion and bell pepper for 5 minutes until softened.
- Add garlic and sauté for an additional minute.
- Stir in cumin, chili powder, oregano, salt, fire roasted tomatoes, black beans, frozen corn, and cilantro.
- Pour in vegetable broth and water, bring to a boil, then reduce to a simmer for at least 15 minutes.
- Stir in lime juice before serving.
- For the tortilla strips, preheat oven to 400°F, slice tortillas, arrange on a baking sheet, and bake for 10 minutes until crispy.
- Sprinkle baked strips with cumin, chili powder, and salt to taste.
- Serve soup topped with tortilla strips, avocado, lime juice, and cilantro.
Nutrition Facts (estimated)
Servings
5 servings
Calories
256
Total fat
4g
Total carbohydrates
44g
Total protein
12g
Sodium
895mg
Cholesterol
0mg
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