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Black Bean Tortilla Soup Recipe

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This recipe for Black Bean Tortilla Soup is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
1 large yellow onion, chopped
5 garlic cloves, minced
2 tsp. chili powder
2 cans (14.5 oz.each) diced tomatoes with green chilies, including juices
2 cans (15 oz. each) black beans, rinsed and drained
4-6 cups low-sodium vegetable juice (such as V8), chicken broth or vegetable broth
1 package (10 oz.) frozen spinach, thawed and squeezed dry
1 package (10 oz.) frozen corn
salt and pepper to taste, optional
1 cup crushed tortilla chips, plus more for serving
1 T. fresh lime juice
Directions:
Directions:
1. In a large Dutch oven, heat oil over medium heat. Saute onion for about 5-7 minutes, until softened. Add garlic and chili powder, and cook until fragrant, about 1 minute. Add tomatoes (with juice), beans, vegetable juice or broth, spinich, and corn. Season with salt and pepper to taste.

2. Bring to a boil, and then reduce to a simmer. Add tortilla chips and cook until softened, about 2 minutes.

3. Remove from heat, and stir in lime juice. Serve with more chips and favorite garnishes, such as avocado, lime wedges or cheese.

Serves 5 (1 cup servings)
Personal Notes:
Personal Notes:
Great source of vitamins A and C. It's delicious and hearty!

 

 

 

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