Monica Fink | Tortilla Black Bean Soup
2895
portfolio_page-template-default,single,single-portfolio_page,postid-2895,single-format-standard,ajax_updown_fade,page_not_loaded,

Tortilla Black Bean Soup

I love Mexican food!  This soup, as well as my chili recipes (Black Bean Chili and Bean & Beer Chili), give me the pleasure of southwestern flavors without the fat and calories of traditional Mexican fare.  This soup is no exception – whole foods never tasted so good!

Ingredients:

1 tbsp coconut oil
4 cloves garlic, minced
1 tsp chili powder
2 cans (14.5 oz ea) diced tomatoes in juice
2 cans (15 oz ea) black beans, drained and rinsed
2 cups vegetable broth
1 10 oz package of organic frozen corn
Unrefined salt and pepper to taste
1 cup crushed organic tortilla chips (optional)
1 tbsp fresh lime juice, plus lime wedges for serving

Directions:

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 to taste.

Bring soup to a boil; reduce to a simmer. Add tortilla chips and cook until softened, about 2 minutes.

Remove from heat; stir in lime juice and season if more salt or pepper is desired. Serve soup with lime wedges and more chips if desired.

Serves 4

Courtesy:  Well Vegan


Print pagePDF pageEmail page