Tortilla, Black Bean, Corn and Tomato Soup
photo by Ambervim
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
12 Cups
ingredients
- 1 tablespoon olive oil
- 4 teaspoons garlic, minced
- 1 teaspoon chili powder (I use green, any will work)
- 1 hot pepper, minced (Serrano, jalapeno, whatever you have or want to use)
- 30 ounces diced tomatoes with juice (plus or minus depending on can size or fresh yeild)
- 30 ounces black beans, rinsed and drained (plus or minus, from a can or start dried and cook first which would, obviously increase your prep ti)
- 15 ounces chicken broth
- 10 ounces corn kernels (fresh or frozen best)
- coarse salt
- fresh coarse ground black pepper
- 1 cup tortilla chips, crushed (more for garnish if you want)
- 1 tablespoon lime juice (lemon will do fine, wedges for garnish if you want)
- sour cream (for garnish) (optional)
directions
- Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
- Add tomatoes, beans, broth, corn and 1 cup of water.
- Season with salt and pepper.
- Bring to a boil.
- Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
- Remove from heat and stir in lime juice.
- Season with salt and pepper if it needs it.
- Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
- Enjoy.
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Reviews
-
This recipe is a great starter recipe showing all the right ingredients for a wonderful soup. The right addition of spices would make this perfect. I used a large jalapeño and added in salt and pepper but it needed something more to spice it up. I am considering the next time I make it to add in some taco seasoning. Some great toppings in addition to the sour cream and tortilla chips may include shredded cheddar cheese, sliced green onion, chopped tomato & a slice of avocado.
RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.