m4s0n501

I have had this recipe bookmarked since last January. I honestly have no idea how I made it through the last three winter months without making this, but it’s a damn shame.

The weather for this weekend was forecasted to be pretty cool, so I thought–what better soup to kick off soup/stew/chowder season? Plus, it’s super easy, so it was perfect to make on a Friday night after work. The whole thing literally came together in 10 minutes. Can’t beat that.

IMG_3057rs by you.
This soup is fabulous. I love it. In fact, I love it so much that we polished off the leftovers for dinner during the football game tonight. And I’m already planning on making it again this week so that I can bring it for lunches at work. Do yourselves a favor–make this soup!
IMG_3059rs by you.
Tortilla Soup with Black Beans
(Source: On My Mind, Adapted from Everyday Food Magazine)

Ingredients:
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon chili powder (or more to taste)
- 1 can (14 1/2 ounces) diced tomatoes in juice
- 1 can (14 1/2 ounces) tomato sauce (I used low sodium)
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (14 1/2 ounces) reduced-sodium chicken broth
- 1 package (10 ounces) frozen corn kernels (I used a 15 oz. can of corn, also low sodium)
- 1 cup water (I accidentally omitted this with no ill effects)
- Coarse salt and ground pepper
- 1 cup crushed tortilla chips, plus more for serving (optional)
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- Mexican cheese, for sprinkling on top
- Dried or fresh cilantro, also for topping

Directions:
1. In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), tomato sauce, beans, broth, corn, and 1 cup water; season with salt and pepper.

2. Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips. Sprinkle with cheese and cilantro.

 

10 Responses to Tortilla Soup with Black Beans

  1. Katie says:

    *drooling* Yes. I will be making this…

  2. Chelsey says:

    Best soup ever! Have you tried LJ’s leftover version with scambled eggs??? YUM!

  3. kylee says:

    This reminds me of the mexican gumbo at qdoba.

    This inspired me to make some, though I was missing some things and had a few others, so it was a my own version…still good though. Great for work lunches, as it keeps the hunger away all afternoon.

  4. mariehahn13 says:

    Wow, I’ll definitely be trying this one :) Thank you for sharing!

  5. Hi! I read often but never have commented! You inspired me to try this recipe and I was NOT disappointed. I added some rice and chicken and my husband and friends LOVED it. Keep the fabulous recipes and interesting blogs coming!

  6. Michelle says:

    This looks amazing! And the weather here in Northern California has gone from 100+ degrees to overcast and chilly which is perfect for soup!

  7. Anonymous says:

    I have followed you since way before your wedding and just love your blogging. I have made several recipes you have put on your blog and every single one of them have been nothing less than yummy! On monday I logged on and seen the tortilla soup, and went straight to the store. Thank you for a new recipe for the winter months, my husband loved it!!

  8. Heather says:

    I’m glad you all like it! It’s so adaptable to your tastes… easy to make adjustments. :) I did make a second batch earlier this week. In fact, I’m having it for dinner (AGAIN!) tonight! Love this soup.

  9. Rachel says:

    Made this soup for the 2nd time in 2 weeks. I did add shredded chicken to mine. First time I made it in the crock pot, made the house smell super yummy. Tonight I was in a hurry and made it on the stove. Both ways are delicious! Best part is my husband loves it!

Leave a Reply