Tortilla Black Bean Corn And Tomato Soup Recipes

Steps:

• Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
• Add tomatoes, beans, broth, corn and 1 cup of water.
• Season with salt and pepper.
• Bring to a boil.
• Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
• Remove from heat and stir in lime juice.
• Season with salt and pepper if it needs it.
• Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
• Enjoy.

Steps:

• In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
• Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Steps:

• Preheat the oven to 375 degrees F.
• Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.
• Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.
• Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

Steps:

• Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
• Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
• Season with salt and pepper.
• Bring to a boil, reduce to simmer.
• Add tortilla chips and cook until softened, about 2 minutes.
• Remove from heat and stir in lime juice.
• Season again with salt and pepper as needed.
• Serve with lime wedges and tortilla chips.

Steps:

• Saute' onion, garlic, & chopped peppers in oil until translucent.
• Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
• Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
• Simmer at a low boil for 10 minutes until thickened.
• Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.