Ingredients
Scale
- 3 corn tortillas
- 1/2 teaspoon olive oil
- 1 pinch sea salt
- 1 teaspoon olive oil
- 1 clove garlic (minced)
- 1/2 onion (chopped)
- 1/2 cup corn
- 1 can (14.5ozblack beans)
- 1 can (14.5oz fire roasted tomatoes)
- 3 cups chicken broth
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 juice of lime
- Topping: cheese (sour cream, avocado, fresh cilantro)
Instructions
- Preheat oven to 375. Line baking sheet with parchment paper
- Cut tortillas into 1/4 inch strips and coat with olive oil. Spread out onto baking sheet so none are touching.
- Sprinkle with sea salt and bake for 10 minutes or until golden brown. Remove from oven and let cool.
- In a medium pot heat olive oil over medium heat.
- Add in garlic and onion – saute until tender.
- Add in seasonings, tomatoes, black beans and corn. Stir until warmed and coated with seasoning.
- Pour in broth and bring to a simmer. Cook on medium-low for 20 minutes.
- Squeeze in lime juice before serving and adjust seasonings if needed.
- Place a few tortilla strips in a bowl and pour soup on top. Top with desired toppings.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main, Soup