I didn’t use to love soups, I didn’t even really like them. I’m not sure why this year I’m all about the soups! I want to try a lot more in the upcoming cold months, so I decided to try this black bean tortilla soup. I basically look at pictures of recipes on sites and then make up my own recipe for it depending on what I want it to be like. The picture gives me the idea, and then I make it my own. This soup was quick and easy and doesn’t have to simmer very long. You just throw everything in the pot and after about 10 minutes, it’s done! I put some taco spices on white corn tortillas and cut them in to strips and baked them until they were crispy and added those to the top, along with avocado and fresh cilantro and a squeeze of lime.
Black Bean Tortilla Soup
1 15 oz can black beans no salt added, rinsed and drained
1 14 oz can fire roasted tomatoes
1/2 cup roasted corn, frozen
1 yellow onion, diced
1 red bell pepper, diced
1 tsp minced garlic
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
salt and pepper to taste
1 quart vegetable stock, low sodium
1 tbsp fresh cilantro
5 corn tortillas, cut into thin strips
Sprinkle of chili powder, garlic powder, smoked paprika, salt and pepper
Toppings- fresh cilantro, diced avocado, fresh lime, and spiced tortilla strips
- Preheat oven or toaster oven to 350*
- In a large stockpot, saute onion and pepper until tender, about 5-7 minutes.
- Add in garlic and spices and cook until fragrant.
- Pour in tomatoes, black beans, corn, and vegetable stock with 2 cups of water.
- Bring to a boil, and then turn down to a simmer for 10 minutes.
- Put tortilla strips on a foil lined pan and sprinkle with spices then bake for 10 minutes until crispy.
- Add in salt and pepper if needed and fresh cilantro to the soup.
- Ladle soup in a bowl and top with tortilla strips, cilantro, avocado, and a lime wedge.