Recipe: Vegetarian Tortilla Soup

Ingredients

2 pieces mild dried chili peppers or 1 to 1 ½ teaspoons chili powder
1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 large yellow or red onion, chopped
1 medium red bell pepper, chopped
¼ teaspoon fine salt, more to taste
4 cloves garlic, pressed or minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained or 3 cups cooked black beans
4 cups (32 ounces) vegetable broth
4 pieces corn tortillas, cut into 2-inch long, ¼-inch-wide strips
¼ cup chopped fresh cilantro, divided
1 to 2 tablespoons lime juice, to taste
to taste freshly ground black pepper

Toast the dried chili peppers in a skillet until fragrant, then chop and blend with canned tomatoes until smooth.
In a pot, heat olive oil and sauté onion, bell pepper, and salt until tender.
Add garlic and cumin, cooking until fragrant, then stir in the tomato-chili mixture.
Add black beans and broth, bring to a simmer, and cook for 30 minutes.
Preheat oven to 400°F and toss tortilla strips with olive oil and salt, then bake until golden.
Stir cilantro and lime juice into the soup, adjusting seasoning to taste.
Serve the soup topped with tortilla strips, cilantro, and any additional garnishes.

Servings

Calories

250

Total fat

Total carbohydrates

35g

Total protein

12g

Sodium

800mg

Cholesterol

0mg