Black Bean Tortilla Soup

This vegetable packed Black Bean Tortilla Soup Recipe is a delicious 12 months spherical soup which you’ll need to make over and over! It’s a splendid way to get vegetables into your food regimen and it’s layered with the ones delicious Mexican flavors we crave. finish it off with queso fresco and sliced avocado for even extra flavor.

Black Bean Recipe

I can be a meat eater however I still love an awesome vegetarian black bean recipe. Black beans are an awesome manner to protein and fiber for your weight-reduction plan plus i like the way they taste.

INGREDIENTS

• 2 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 2 (15 oz) cans black beans, drained and rinsed
• 1 Tbsp fresh lime juice
• 1/3 cup (slightly packed) chopped cilantro
• 1 avocado, sliced or diced
• Queso fresco or shredded Mexican blend cheese, for serving (optional)
• Tortilla strips
• 8 (6-inch) corn tortillas
• 1 1/2 Tbsp olive oil
• 1 1/2 Tbsp olive oil
• 1 1/2 cups diced yellow onion
• 1 cup diced bell pepper (any color)
• 1/2 cup peeled and diced carrots
• 1 small jalapeno, seeded and diced (omit if you don't like spicy)
• 1 Tbsp minced garlic
• Salt and freshly ground black pepper
• 6 cups vegetable broth
• 1 (15 oz) can petite diced tomatoes
• 2 cups fresh or frozen corn

INTRUCTIONS

1. Preheat oven to 375 ranges.
2. warmth 1 half of Tbsp olive oil in a big pot over medium-excessive heat. upload onion, bell pepper, carrot and jalapeno and saute four mins, upload galic and saute 1 minute longer.
3. Pour in broth, tomatoes, corn, chili powder, cumin and season lightly with salt and pepper to flavor.
4. deliver to a boil then reduce heat to medium-low, cowl and simmer 15 minutes.
5. add black beans and simmer 5 minutes longer. Stir in cilantro and lime juice.
6. even as soup is cooking brush sides of tortillas with the 1 1/2 Tbsp olive oil. Then layer tortillas in stacks of 4 and cut every stack in 1/2, then cut into small strips.
7. Separate strips and unfold onto a greased 18 by means of thirteen-inch rimmed baking sheet, running to area them in a unmarried layer, season gently with salt.
8. Bake in preheated oven 6 minutes, toss then unfold returned out and bake 4 - 7 mins longer until crisp. allow cool.
9. If serving all the soup right away, stir 1/2 of the tortilla strips into soup (otherwise wait to stir strips in till reheating the soup).
10. Serve soup with avocado slices, cheese if favored and more tortilla strips on pinnacle.

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