Black Bean Soup With Crispy Tortillas Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and cook until onions are translucent.
• STEP 2.Add black beans, vegetable broth, cumin, chili powder, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 3.Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, blend in batches and be careful not to overfill.
• STEP 4.Return the soup to the pot and heat over low heat. Season with additional salt and pepper, if desired.
• STEP 5.Meanwhile, preheat the oven to 375°F (190°C). Cut tortillas into thin strips and place on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 10-12 minutes, or until crispy.
• STEP 6.Serve the soup hot, topped with the crispy tortilla strips. Garnish with sour cream and fresh cilantro, if desired.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Cooking Tips

• For extra flavor, you can add a diced bell pepper or jalapeno to the soup.
• If you prefer a chunkier soup, you can reserve some of the cooked black beans and add them back into the blended soup.
• To make this soup vegan, use vegetable broth and omit the sour cream garnish.

Storage and Serving

• Serve the black bean soup hot, topped with the crispy tortilla strips.
• Garnish with a dollop of sour cream and a sprinkle of fresh cilantro, if desired.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.