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Comforting Tortilla Soup

Jenna Edminston
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main, Soup
Servings 2 servings

Ingredients
  

  • 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.