MamaJo’s Black Bean Tortilla Soup
Ingredients:
- 1 large pablano pepper, seeded, cut in 1in x 1/4 in strips
- 4 green onions, chopped
- 1 c (app) fresh cilantro, chopped
- 2 T canola oil
- 4 cups (app) natural chicken broth
- 1 can black beans, rinsed
- 1 can diced tomatoes and green chiles
- 8 oz frozen corn
- 1 bay leaf
- 1/2 t cumin
- 1/4 t salt
- 1/4 t black pepper
- 8 corn tortillas
- spray oil (canola or olive)
- sour cream
- 2 avacados
Instructions:
- Add oil to large skillet, heat to medium.
- Add pepper and onion, saute until just tender.
- Turn off heat, add cilantro.
- Pour chicken broth in large sauce pot, set heat to med high.
- Add contents of skillet to broth.
- Add black beans, tomatoes, corn, and spices. Increase heat to high, bring to boil.
- Reduce heat to low, simmer at least 20 minutes, stirring occasionally.
- Cut tortillas into 1/2 in strips.
- Set oven to broil.
- Spray cookie sheet with spray oil.
- Place strips on cookie sheet, try not to overlap.
- Spray tortilla strips with spray oil, sprinkle with kosher salt.
- Cook in broiler until exposed sides are golden (just a minute or s0).
- Flip strips, brown other side.
- Garnish soup with tortilla strips, fresh diced avocado, and a small dollop of sour cream.
3 comments
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March 4, 2009 at 5:07 pm
Kim H.
Another one to try – YUM! You’re just a regular Betty Crocker over there, and I had no idea! I’m not one to make up my own version of stuff… so I admire that about you!
March 4, 2009 at 5:19 pm
Mama Jo
LOL…whatever.
oh, and you see those avocados? you taught me how to cut them the easy way…it’s so much better than how i used to do it!
March 4, 2009 at 8:59 pm
K
(mouth watering)…that was a good one!!!