Ingredients

The following ingredients have 8 Servings
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 large onion, diced
  • 1 large jalapeño pepper, diced small - (see note #3)
  • 3/4 tsp cumin
  • 1 tsp prepared chili powder (see note #2)
  • 1/2 tsp chili lime 
  • 1-28 ounce can crushed tomatoes - (see note #4)
  • 1 - 15 ounce can of black beans (with the water)
  • 1 1/2 cups frozen corn kernels
  • 2 tbsp chipotles en adobo ( use less,  if you want less heat)
  • 10 small 100% corn tortillas
  • 2 tbsp extra virgin olive oil
  • 1 tsp chili lime seasoning  (see note #1)
  • 1 tsp chili powder seasoning

Instruction

  •  Heat the olive oil in a soup pot. Add the tomato paste and salt and cook over medium-high heat for 2 minutes, stirring frequently, until the tomato paste darkens in color
  • Add the onion and jalapeño, and cook for about 5 minutes, adding about 1/4 cup of water at a time to prevent them from burning
  • Add the cumin, chili powder, chili lime, crushed tomatoes, black beans, corn an chipotle, and bring to a boil. Reduce the heat to low, cover the pot and simmer for 20-30 minutes
  • While the soup cooks prepare the tortilla strips