Easy Vegetarian Black Bean Tortilla Soup |
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Prep Time: 8 Minutes Cook Time: 7 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream. Tame the spice down by substituting diced tomatoes for the Ro-Tel. I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it creamy by mashing the beans. Ingredients:
1/2 medium yellow onion, diced |
2 tablespoons vegetable oil |
1 (15 ounce) can black beans, drained and rinsed |
1 (10 ounce) can ro-tel diced tomatoes and green chilies |
1 (14 ounce) can vegetable broth |
1 (15 ounce) can corn |
1 teaspoon garlic salt |
2 teaspoons chili powder |
1/2 teaspoon ground cumin |
4 tablespoons sour cream (optional) |
1 tablespoon fresh cilantro (optional) |
Directions:
1. Sautee onion in vegetable oil until onions turn translucent. Add vegetable broth, Ro-Tel, black beans, corn, garlic salt, chili powder, and cumin. Heat to near boiling. Serve in soup bowl and garnish with 1 tbs. of sour cream and sprinkle of fresh cilantro.
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