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.
Tortilla Soup with Black Beans
source: Everyday Food
- 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
- 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.
- 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.