Black Bean Tortilla Soup

Black Bean Tortilla Soup is a hearty, flavorful soup that combines the bold flavors of black beans, tomatoes, and spices with the satisfying crunch of tortilla strips. This vegetarian-friendly soup is packed with protein and fiber, making it a nourishing and filling meal. The addition of toppings like avocado, cheese, and cilantro adds layers of flavor and texture, while a squeeze of lime brings brightness to the dish. It’s a perfect recipe for a cozy weeknight dinner or a crowd-pleasing appetizer, offering warmth and comfort in every spoonful.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cayenne pepper (optional, for heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup frozen corn kernels
• Salt and pepper to taste
• 4 small corn tortillas, cut into strips
• Vegetable oil for frying (or use baked tortilla chips)

For Garnish (optional):

• Sliced avocado
• Shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, chopped
• Lime wedges
• Sour cream

Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and cook until softened, about 5-7 minutes. Stir in the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using), and cook for another minute until fragrant.
2. Add the Beans and Broth: Add the black beans, diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine, bring the mixture to a simmer, and let it cook for about 15 minutes to allow the flavors to meld together.
3. Add the Corn: Stir in the frozen corn and cook for an additional 5 minutes. Taste the soup and season with salt and pepper as needed.
4. Fry the Tortilla Strips: While the soup is simmering, heat vegetable oil in a small skillet over medium heat. Fry the tortilla strips in batches until golden and crispy, about 1-2 minutes per side. Drain on paper towels and sprinkle with a little salt. Alternatively, use store-bought tortilla chips for a quicker option.
5. Serve the Soup: Ladle the soup into bowls and top with crispy tortilla strips. Garnish with avocado slices, shredded cheese, cilantro, lime wedges, and a dollop of sour cream if desired.

This Black Bean Tortilla Soup is comforting, hearty, and full of bold flavors, making it a perfect go-to meal for any time you crave something warm and satisfying!