Tortilla Soup
Servings: 4
Ingredients
- 1 tsp olive oil
- 1 small white onion diced
- 5 cloves garlic minced
- 1 jalapeño pepper seeded and diced
- 28 oz canned diced tomatoes fire-roasted, if possible
- 2 cups vegetable stock
- 1 6-8" corn tortilla
- 1 tbsp chili powder
- 2 tsp garlic powder
- 19 oz canned black beans rinsed and drained
- juice from 1 lime
- salt and pepper to taste
Instructions
- Sauté the onion, garlic, and jalapeno in olive oil for 5 minutes, stirring until soft and fragrant.
- Add the diced tomato, vegetable stock, tortilla, chili powder, and garlic powder. Stir well and simmer over medium heat for 10 minutes.
- Stir in the black beans and lime, and simmer a few more minutes.
- Using an immersion blender or by placing most of the soup in a blender, blend just enough to ensure the tortilla has been blended completely into the soup. You want to leave it a little chunky.
- Add salt and pepper to taste.
- Serve topped with avocado, fresh lime, and crispy tortilla strips.