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January 30, 2009

Tortilla Soup with Black Beans

Filed under: Main Dish, Mexican, Soup, Vegetables — Tags: — bettylou79 @ 11:45 am

I saw this recipe in my new issue of Eveyday Food and thought it sounded good.  Turns out I was right!  I made this soup for dinner tonight and honestly couldn’t believe how easy it was to put together.  It feels strange to say but all I had to do was open 5 cans, and it wasn’t even stuff that is bad for you!  I was quite surprised how quickly this came together, I was reading the directions as I cooked and was amazed that I had put all the ingredients in and all I had to do was bring the soup to a boil!  I can handle that!  I’m hoping that my husband will like this soup.  He isn’t the biggest fan of diced tomatoes.

Even though I enjoyed this soup without meat I think it would be good with some chicken pieces or even some ground beef or even shredded beef.  I was also impressed with how quickly the soup thickened up when I added the crushed tortilla chips.

Enjoy!

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Tortilla Soup with Black Beans

source: Everyday Food

Ingredients

Serves 4

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • 2 cans (14 1/2 ounces each) diced tomatoes in juice
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1 package (10 ounces) frozen corn kernels
  • Coarse salt and ground pepper
  • 1 cup crushed tortilla chips, plus more for serving (optional)
  • 1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

  1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
  2. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

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