This South of the Border spicy and hearty soup is topped with crispy tortilla strips and cool creamy sour cream. This soup is chunky with black bean and corn, it is the Rotel tomatoes that gives it that extra kick.
I love Chicken tortilla soup. It is very comforting on a cold day. I have been toying with the idea to take the meat out of it and enjoy it for Lent.
At Saint Pius we have Lenten soup suppers and I have been toying with the idea of making this soup. It is on Wednesday, I probably could use the chicken, but I want them to see how flavorful and spicy this soup is without the chicken.
So with a few modifications I changed it so that we all can enjoy it any day of the week not just on Fridays.
Black Bean Tortilla Soup
Ingredients:
1 tablespoon olive oil
2 garlic cloves minced
1 teaspoon chilli powder
2 14 oz cans of rotel tomatoes
2 15 oz cans black beans
1 14 oz can vegetable stock
1 15 oz can corn
Garnish with tortilla chips and sour cream
Directions:
In a large sauce pan over medium heat add olive oil and garlic. Cook garlic until fragrant about 2 minutes. Add chilli powder and cook another minute. Add tomatoes, black beans, vegetable stock and corn. Bring to a boil and allow to simmer about 5 minutes. Sprinkle with torilla chips and sour cream before serving.
Peace be with you,
Vonnie
