Southwest Black Bean Soup with Baked Tortilla Strips

Most Black Bean Soups I’ve had are basically a bowl full of pasty flavorless beans. Yuck. Let me change your mind about the dismal reputation of Black Bean Soup and revolutionize it to be full of addicting, rich flavors, complex textures, and healthy, satisfying nutrients.

Juicy tomatoes and diced veggies are mixed into a pot of protein- and fiber-packed black beans. Added Chile chipotle powder, fresh jalapeños, and minced garlic bring smokiness, heat, and complex bursts of Southwest flavor to every bowl.

Shall I suggest adding fun toppings? Chopped scallions add a crunch and pop of green, while a sprinkle of extra sharp shredded cheddar creates velvety strings of cheesy goodness. Don’t forget the necessity…Homemade Baked Tortilla Strips. Easy. Crispy. And the perfect tool to soak up every bit of that Black Bean Soup!

 

 

 

Makes: 6-8 servings

Prep time: 20 minutes

Cook time: 25 minutes

Total time: 45 minutes

The Ingredients

5 15-ounce cans black beans, drained

2 14-ounce cans petite diced tomatoes, with juice

2 cups low sodium chicken stock, or to desired consistency

2 medium Spanish onions, chopped

4 large carrots, diced

4 cloves garlic, minced

1 tablespoon Chile chipotle powder, or to taste

Extra virgin olive oil

Optional: 6-8 soft corn tortillas

Optional: 1 jalapeno, seeded and sliced

Extra sharp shredded cheddar cheese, to garnish

Scallions, chopped, to garnish

 

 

 

The Steps

Lightly coat a large pot with olive oil. Add onions, carrots, and garlic. Over medium-high heat, sweat until onions become translucent, about 3-4 minutes. Over medium heat, add tomatoes (with juice), black beans, and chicken stock. Stir until combined. Add Chile chipotle powder to desired flavor and spiciness. Stir again.

Blend with an emersion blender (or regular blender, if you don’t have an emersion blender!) until some beans are pureed and others remain whole. Add more chicken stock if consistency is too thick. Cover and heat until hot over medium-low. Keep warm, stirring occasionally, until served.

For homemade corn tortilla chips: preheat oven to 425 degrees. Stack tortillas and cut in half lengthwise, then ½ inch strips widthwise. Spread tortilla strips on baking sheet. Bake for 4 minutes. Toss and flip strips, and bake again for another 4-5 minutes, until crispy and lightly golden.

Spoon soup into deep bowls, and top with shredded extra sharp cheddar cheese, chopped scallions, sliced jalapeno, and tortilla strips.

 

 

 

The Steps with Pictures

Lightly coat a large pot with olive oil. Add onions, carrots, and garlic. Over low/medium heat, sweat until onions become translucent, about 3-4 minutes.

Over medium heat, add tomatoes (with juice), black beans, and chicken stock. Stir until combined. Add Chile chipotle powder to desired flavor and spiciness. Stir again.

Blend with an emersion blender (or regular blender, if you don’t have an emersion blender!) until some beans are pureed and others remain whole. Blend until desired chunkiness. Add more chicken stock if consistency is too thick.

Add jalapeños and stir. Keep warm, stirring occasionally, until served.

For homemade corn tortilla chips: preheat oven to 425 degrees. Stack tortillas and cut in half lengthwise, then ½ inch strips widthwise. Spread tortilla strips on baking sheet. Bake for 4 minutes. Toss and flip strips, and bake again for another 4-5 minutes, until crispy and lightly golden.

Spoon soup into deep bowls, and top with shredded extra sharp cheddar cheese, chopped scallions, and tortilla strips.

 

 

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