Black Bean Tortilla Chip Soup Food

TORTILLA SOUP WITH BLACK BEANS AND CORN

Steps:

• Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
• Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
• Season with salt and pepper.
• Bring to a boil, reduce to simmer.
• Add tortilla chips and cook until softened, about 2 minutes.
• Remove from heat and stir in lime juice.
• Season again with salt and pepper as needed.
• Serve with lime wedges and tortilla chips.

TORTILLA SOUP WITH BLACK BEANS

Steps:

• In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
• Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

BLACK BEAN SOUP

Steps:

• PLACE 1 can of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender.
• ADD blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.

BLACK BEAN TORTILLA SOUP

Steps:

• In a 6-quart saucepan, heat oil on medium-high until hot.
• Sprinkle chicken with 1/2 teaspoon salt.
• Add chicken to saucepot in 2 batches, and cook 5 minutes per batch or until lightly browned, stirring occasionally.
• With slotted spoon, remove chicken to medium bowl once it is browned.
• After all chicken is browned, add onion, poblanos, and garlic to saucepot.
• Cook on medium 10 minutes or until vegetables are lightly browned and tender, stirring occasionally.
• Stir in cumin and coriander and cook 1 minute.
• Add broth and water. Cover and heat to boiling.
• Return chicken and any juices in bowl to saucepot.
• Stir in frozen chicken and black beans.
• Heat to boiling on medium-high and reduce heat to medium-low.
• Simmer uncovered 10 minutes to blend flavors.
• Stir in lime juice and cilantro.
• Ladle soup into bowls.
• Serve with tortilla chips for sprinkling on top of soup.

BLACK BEAN AND TORTILLA BAKE

Steps:

• Preheat oven to 350* F.
• Spray a large skillet with cooking spray.
• Add garlic, onions, tomato, green onion, cumin, and chili powder.
• Cook on medium heat until onion is tender.
• Add tomato sauce and cook 5 minutes more.
• Stir in beans, cilantro, salt and pepper.
• Spray a 9 inch square baking dish with cooking spray.
• Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
• Top with reserved 2 tablespoons of cheese.
• Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

EASY VEGETARIAN BLACK BEAN TORTILLA SOUP

Steps:

• Sautee onion in vegetable oil until onions turn translucent. Add vegetable broth, Ro-Tel, black beans, corn, garlic salt, chili powder, and cumin. Heat to near boiling. Serve in soup bowl and garnish with 1 tbs. of sour cream and sprinkle of fresh cilantro.