Tortilla Soup With Black Beans and Corn |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Simple and made with pantry staples. A Great homemade last minute meal. Also a good way to use up the bottom of the bag crushed tortilla chips. Ingredients:
1 tablespoon olive oil |
4 teaspoons garlic, minced |
1 teaspoon chili powder |
1/2 teaspoon cumin |
29 ounces tomatoes, diced in juice (2 cans) |
30 ounces black beans, rinsed and drained (2 cans or cooked from dry) |
15 ounces chicken stock |
10 ounces corn kernels (frozen good) |
coarse salt |
pepper |
1 cup tortilla chips, crushed (plus some for serving if you want) |
1 tablespoon lime juice (plus wedges to serve is nice) |
Directions:
1. Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
2. Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
3. Season with salt and pepper.
4. Bring to a boil, reduce to simmer.
5. Add tortilla chips and cook until softened, about 2 minutes.
6. Remove from heat and stir in lime juice.
7. Season again with salt and pepper as needed.
8. Serve with lime wedges and tortilla chips.
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