Tortilla Soup

As usual, there are a lot of good deals at No Frills this week. You’ll find canned black beans, veggies and tomatoes, which are the basis for this tasty soup all for under a dollar.  I eat this soup all year long, not just in winter. It is quick, easy and delicious as well as nutritious. It is also vegetarian, or vegan if you don’t add some of the toppings.  Here’s how you do it.

Ingredients: 

3 Tbsp olive oil or oil of your choice

1 large onion, diced

2 cloves garlic, minced, or 1 tsp garlic powder

1 tsp ground cumin

2 (15 oz) cans black beans, drained & rinsed

1 cup sweet corn, canned or frozen

1 can diced tomatoes

4 cups vegetable stock

4 corn tortillas, cut into thin strips

salt & pepper

 

Directions:

In a large pot or dutch oven, heat oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic, cumin, salt and pepper, stir to combine. Add beans (drained and rinsed), tomatoes (undrained), and vegetable stock. Stock should just cover all the vegetables. If it doesn’t, add a little water. Bring to a boil and then stir in the tortilla strips. They will dissolve and thicken the soup. Reduce heat to low and simmer for 30 minutes. Adjust seasoning if needed.

You may add as many toppings as you like, such as chopped cilantro, sour cream, avocado, grated cheddar, jalapeño, lime juice etc. I like to cut tortillas into thin strips, toss them with some olive oil and bake in the oven until crispy, then sprinkle onto the soup. I have also added more spices, such as smoked paprika and Chipotle pepper powder. It is also a good way to use up leftover chicken if you are not vegetarian. Simply shred and add it during the last few minutes of cooking. This soup is very adaptable, so go ahead and get creative!

 

Recipe adapted from macheesmo.com

 

 

 

 

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