Monday, May 16, 2005

Tortilla Soup with Black Beans

Tortilla Soup with Black Beans (Adapted from Everyday Food)

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
2 14.5 ounce cans fire-roasted diced tomatoes
2 15 ounce can black beans, rinsed and drained
1 3/4 cups vegetable broth
1 cup water
10 ounces frozen corn kernels
salt and fresh ground black pepper
1 cup crushed tortilla chips
1 tablespoon fresh lime juice

In a large saucepan, add oil and heat over medium. Stir in garlic, chili powder and cumin - cook until fragrant, about 1 minute. Add tomatoes, beans, broth, water and corn - season with salt and pepper.

Bring mixture to a boil - reduce to a simmer and cook for 10 minutes. Add tortilla chips - cook until they have softened, about 2 minutes. Remove from the heat and stir in lime juice - season to taste with salt and fresh ground black pepper. Serve with additional crushed chip added on top, if desired.

Makes about 4 servings.

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