Tortilla, Black Bean, Corn and Tomato Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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If you need something you can make quickly from your pantry with a great result, this is it! The heat can be ratcheted up or toned down to your liking. It is healthy, tasty, easy, scratch and a crowd pleaser. Ingredients:
1 tablespoon olive oil |
4 teaspoons garlic, minced |
1 teaspoon chili powder (i use green, any will work) |
1 hot pepper, minced (serrano, jalapeno, whatever you have or want to use) |
30 ounces diced tomatoes with juice (plus or minus depending on can size or fresh yeild) |
30 ounces black beans, rinsed and drained (plus or minus, from a can or start dried and cook first which would, obviously increase your prep ti) |
15 ounces chicken broth |
10 ounces corn kernels (fresh or frozen best) |
coarse salt |
fresh coarse ground black pepper |
1 cup tortilla chips, crushed (more for garnish if you want) |
1 tablespoon lime juice (lemon will do fine, wedges for garnish if you want) |
sour cream (for garnish) (optional) |
Directions:
1. Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
2. Add tomatoes, beans, broth, corn and 1 cup of water.
3. Season with salt and pepper.
4. Bring to a boil.
5. Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
6. Remove from heat and stir in lime juice.
7. Season with salt and pepper if it needs it.
8. Serve with either lime wedges or sour cream - maybe add some more crunchy chips - all are optional.
9. Enjoy.
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