Easy Black Bean Tortilla Soup When you have no time, but want a really delicious and warming from www.pinterest.com
Description:
This easy vegetarian tortilla soup recipe is perfect for a quick weeknight dinner. With just a few ingredients, you can have a delicious and healthy meal on the table in no time. This soup is packed with flavor and is sure to satisfy your cravings for something warm and comforting.
Prep Time:
The prep time for this recipe is minimal, taking only about 15 minutes. You’ll need to chop some vegetables and open a few cans, but other than that, it’s very easy to make.
Cook Time:
The cook time for this soup is around 30 minutes. You’ll need to simmer the soup for a bit to let all the flavors meld together, but other than that, it’s a pretty hands-off recipe.
Ingredients:
- 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 can diced tomatoes - 1 can black beans, drained and rinsed - 4 cups vegetable broth - Salt and pepper, to taste - 1 lime, juiced - 4 corn tortillas, cut into strips - Optional toppings: avocado, cilantro, shredded cheese, sour cream
Equipment:
- Large pot - Chef’s knife - Cutting board - Can opener - Wooden spoon - Ladle
Method:
1. Heat the olive oil in a large pot over medium heat. 2. Add the onion and garlic and sauté until softened, about 5 minutes. 3. Add the cumin and chili powder and stir to combine. 4. Add the diced tomatoes, black beans, and vegetable broth. Season with salt and pepper to taste. 5. Bring the soup to a simmer and let cook for about 20 minutes, stirring occasionally. 6. While the soup is simmering, preheat your oven to 375°F. 7. Place the tortilla strips on a baking sheet and bake in the oven for 8-10 minutes, until crispy. 8. Once the soup is finished simmering, remove it from the heat and stir in the lime juice. 9. Serve the soup hot, topped with the crispy tortilla strips and any other desired toppings.
Notes:
- This soup can easily be made vegan by omitting the optional toppings or using vegan alternatives. - If you like your soup spicier, feel free to add more chili powder or a diced jalapeño pepper. - Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Info:
This recipe makes 4 servings. Each serving contains approximately: - Calories: 230 - Fat: 6g - Carbohydrates: 38g - Fiber: 10g - Protein: 9g
Recipes FAQ:
Q: Can I use chicken broth instead of vegetable broth? A: Yes, you can use chicken broth if you prefer. Q: Can I use canned corn instead of tortillas for the topping? A: Yes, you can use canned corn or any other desired topping.
Recipe Tips:
- To save time, you can use pre-cut tortilla strips or tortilla chips instead of cutting your own. - If you don’t have vegetable broth on hand, you can use water instead and add some extra seasoning to the soup. - This recipe can easily be doubled or halved to feed more or fewer people.
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