Black Bean Soup
- 3 small (6-inch) corn tortillas, cut into thin strips
- Cooking spray
- 4 teaspoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, finely chopped
- 3 cloves garlic minced
- 1-1/2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 (14.5 oz.) can petite diced tomatoes
- 2 cans (15 to 15.5 oz.) slow-sodium black beans, rinsed
- 3 cup chicken stock
- 4 tablespoons light sour cream
Preparation time 15mins
Cooking time 55mins
Preheat oven to 425. On a large, rimmed baking sheet, lightly spray the tortilla strips with cooking spray; arrange in a single layer. Bake until lightly browned and crispy. 6 to 8 minutes. Let cool.
In a large saucepan, heat the oil over medium. Add onion, carrot and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in chili powder and oregano; coo, stirring often, until aromatic, about 1 minute. Add the tomatoes; cook, stirring occasionally, until the liquid reduces slightly, about 5 minutes.
Add the beans and stock, bring to a boil reduce the heat to medium and simmer, stirring often, until the sirup thickens and the favors meld, about 20 minutes. Season with salt and pepper.
Let cool 5 minutes, then puree one-third of the soup in a blender. Pour the pureed soup back into the saucepan; stir. Divide among bowl.
Top with sour cream and tortilla strips.