Black Bean Soup

By McLean

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

Preparation

Step 1

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.