Spicy Black Bean & Corn Tortilla Soup

Total Time
50mins
Prep 10 mins
Cook 40 mins

This recipe is a spicy & hearty soup with a tex-mex taste. I was looking for a filling, good-enough-to-be-a-meal soup that was big on taste and light on fat/dairy. It is best when served with all the garnishes so that each bite has a slightly different mix of the fresh flavor. It can be easily modified to be vegetarian/vegan by using vegetable broth (or base) and soy cheese.

Ingredients Nutrition

Directions

  1. Saute' onion, garlic, & chopped peppers in oil until translucent.
  2. Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
  3. Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
  4. Simmer at a low boil for 10 minutes until thickened.
  5. Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.