Black Bean Soup

Black Bean Soup
Black Bean Soup

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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