Ingredients

The following ingredients have 4 Servings
  • 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
  • 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))
  • 8 (6-inch) corn tortillas
  • 1 1/2 Tbsp olive oil

Instruction

  • Preheat oven to 375 degrees.
  • Heat 1 1/2 Tbsp olive oil in a large pot over medium-high heat. Add onion, bell pepper, carrot and jalapeno and saute 4 minutes, add galic and saute 1 minute longer.
  • Pour in broth, tomatoes, corn, chili powder, cumin and season lightly with salt and pepper to taste.
  • Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes.
  • Add black beans and simmer 5 minutes longer. Stir in cilantro and lime juice.
  • While soup is cooking brush sides of tortillas with the 1 1/2 Tbsp olive oil. Then layer tortillas in stacks of 4 and cut each stack in half, then cut into small strips.
  • Separate strips and spread onto a greased 18 by 13-inch rimmed baking sheet, working to place them in a single layer, season lightly with salt.
  • Bake in preheated oven 6 minutes, toss then spread back out and bake 4 - 7 minutes longer until crisp. Let cool.
  • If serving all of the soup right away, stir half of the tortilla strips into soup (otherwise wait to stir strips in until reheating the soup).
  • Serve soup with avocado slices, cheese if desired and more tortilla strips on top.
  • Recipe source: Cooking Classy