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Easy Black Bean Tortilla Soup #vegan #vegetarian #soup #breakfast #lunch

This is the second post in a three section arrangement called Expecting Nugget #2! I ventured to madly stock our cooler with bunches of good eats in anticipation of our subsequent infant. I figured I would share them all since everyone needs great cooler dinners!

Soup is consistently an incredible go-to cooler supper. In case you're attempting to prepare for a bustling time in your life, having a couple of quarts of great natively constructed soup in the cooler is step number one as I would see it! This simple dark bean tortilla soup is only the thing you need!

You could make this soup with dried dark beans, however it would be increasingly included. Utilizing canned beans is a fast alternate route and still leaves you with a delectable soup. I like to add a couple of chipotles to mine which gives the soup a little zest and an unpretentious smokey enhance. Absolutely discretionary however. Forget about them on the off chance that they aren't your thing!

When you have no time, yet need an extremely flavorful and warming bowl of soup, this is the formula for you! It's embarrassingly easy to make, however has extraordinary flavors.
Easy Black Bean Tortilla Soup #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Bacon Avocado Chicken Salad with Lemon Vinaigrette #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 2 chipotle peppers, seeded and diced
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1 1/2 cups sweet corn
  • 1 (28 oz.) can diced tomatoes
  • 4 corn tortillas, chopped
  • 1 quart vegetable stock
  • Salt and pepper
  • Crispy Corn Strips
  • 6-8 corn tortillas, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Garnishes
  • Fresh jalapenos
  • Limes
  • Cilantro

Directions

  1. In a large dutch oven, add olive oil and diced onions. Cook until onions are translucent over medium heat, about 3-4 minutes. Then add minced chipotle peppers (opt.) and garlic. Stir to combine.
  2. Add in drained and rinsed black beans, corn, and tomatoes along with vegetable stock. Bring to a simmer.
  3. Add in chopped corn tortillas and simmer on low for 10 minutes. Tortillas should mostly dissolve. Season soup well with salt and pepper.
  4. Serve soup with any all garnishes you want, but most importantly crispy corn strips (or corn tortilla chips in a pinch).
  5. For Crispy Corn Strips:
  6. Preheat oven to 350 degrees F. Slice corn tortillas and toss with olive oil, chili powder, salt and pepper. Spread them out on a baking sheet lined with parchment paper.
  7. Bake corn strips for 15 minutes, stirring once halfway through.
  8. Remove corn strips and let cool. They will continue to crisp up as they cool.

Read more our recipe Roasted Cabbage Wedges With Lemon Garlic Butter #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2Px1a3W

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