2tablespoonslime juicefrom ~1 medium lime, plus more for topping
Toasted Tortilla Strips
56" yellow or white corn tortillas
½teaspooncumin
½teaspoonchili powder
kosher salt, to taste
Ideas for Toppings
cilantro
avocado
shredded cheddar cheese
diced jalapenos
Instructions
Vegetarian Black Bean Tortilla Soup
In a large pot, heat the olive oil over medium heat. Add the onion and peppers, sauteing for 5 minutes, or until softened. Add the garlic and saute a minute more.
Stir in the cumin, chili powder, oregano, salt, fire roasted tomatoes, black beans frozen corn and cilantro. Stir to combine.
Pour in the vegetable broth and water. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low. Simmer, uncovered, for at least 15 minutes. Simmer longer for more concentrated flavor. Stir in the lime juice.
To serve, top with toasted tortilla strips, fresh avocado, and additional lime juice and cilantro.
Toasted Tortilla Strips
Preheat the oven to 400 degrees F.
Using a knife, slice the tortillas into ½" thick strips. Line up (don't overlap) on a parchment paper lined baking sheet. Bake for 5 minutes on each side (10 minutes total) or until crispy and browned.
Sprinkle with cumin, chili powder, and salt to taste.
Video
Notes
Freezing instructions: Let the soup cool to room temperature before transferring to freezer=safe containers. Freeze for up to 3 months. Let thaw in the fridge overnight before reheating.
Storage and reheating: Store in a closed container for 3-4 days. Reheat individual servings or the entire pot uncovered on the stove over medium heat until warmed through.