Black Bean Tortilla Soup

10 months ago

1 Tbs. olive oil
1 large yellow onion, chopped
5 garlic cloves, minced
2 tsp. chili powder
2 (14.5 oz.) cans diced tomatoes with green chiles, including juices
2 (15 oz.) cans black beans, rinsed and drained
4-6 cups gluten free chicken broth or vegetable broth
1 (10 oz.) package frozen spinach, thawed and squeezed dry
1 (10 oz.) package frozen corn
Salt and black pepper, to taste
1 cup crushed tortilla chips, plus more for serving
1 Tbs. fresh lime juice
In a large Dutch oven, heat oil over medium heat. Sauté onion for about 5 to 7 minutes, until softened. Add garlic and chili powder, and cook until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, spinach, and corn. Season with salt and pepper to taste. Bring soup to a boil, reduce to a simmer. Add crushed tortilla chips, cook until softened, about 2 minutes. Remove from heat and stir in lime juice. Serve soup with lime wedges and more chips. (Yield: 4-6 servings)

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