Description
A simple, hearty soup perfect for a chilly evening. Topped with your favorite fixings for a customizable bowl of deliciousness.
Ingredients
Units
Scale
- 3 corn tortillas
- 1/4 tsp olive oil
- 1 pinch sea salt
- 1 tsp (5 ml) olive oil
- 1 clove garlic
- 1/8 cup onion
- 1/2 cup corn
- 1 cans (411 g) black beans
- 1 cans (411 g) fire roasted tomatoes
- 3 cups (710 ml) chicken broth
- 1/4 tsp paprika
- 1 tsp (5 ml) chili powder
- 1 tsp (5 ml) salt
- 1/4 tsp pepper
- 1 juice of lime
- cheese, sour cream, avocado, fresh cilantro
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut tortillas into 1/4 inch strips, coat with olive oil, and spread them onto the 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; sauté 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 heat 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.
Notes
- For a smokier flavor, use chipotle powder in place of some of the chili powder.
- To make this soup vegetarian, substitute vegetable broth for chicken broth.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 10