TORTILLA SOUP WITH BLACK BEANS
Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 277 g, Fat 6 g, Fiber 8 g, Protein 13 g
TORTILLA, BLACK BEAN, CORN AND TOMATO SOUP
If you need something you can make quickly from your pantry with a great result, this is it! The heat can be ratcheted up or toned down to your liking. It is healthy, tasty, easy, scratch and a crowd pleaser.
Provided by Ambervim
Categories Black Beans
Time 20m
Yield 12 Cups
Number Of Ingredients 13
Steps:
- Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
- Add tomatoes, beans, broth, corn and 1 cup of water.
- Season with salt and pepper.
- Bring to a boil.
- Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
- Remove from heat and stir in lime juice.
- Season with salt and pepper if it needs it.
- Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
- Enjoy.
MEXICAN TOMATO AND BLACK BEAN SOUP WITH A CORN SALSA
This is a pretty easy soup, I do roast the tomatoes to really intensify the flavor and you have to chop a few ingredients, but it is very easy and full of flavor. The corn salsa comes together in just a couple of minutes and can be made as the soup cooks. I serve this of course topped with the corn salsa, tortilla chips and sour cream.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h15m
Yield 6-8 Cups of Soup, 6-8 serving(s)
Number Of Ingredients 29
Steps:
- Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor.
- Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you.
- Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes.
- Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet.
- Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice.
- Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes.
- Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.
Nutrition Facts : Calories 257.3, Fat 6.7, SaturatedFat 1, Sodium 211.1, Carbohydrate 46, Fiber 13, Sugar 12.7, Protein 10.1
TORTILLA AND BEAN SOUP
Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.
Provided by Margie C.
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
- Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 29.6 g, Cholesterol 22.8 mg, Fat 1.4 g, Fiber 8.6 g, Protein 16.9 g, SaturatedFat 0.2 g, Sodium 1091.2 mg, Sugar 1.8 g
BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS
Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.
Provided by Sabia
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
- Next, add the remaining ingredients (except for the cilantro and limes).
- Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
- Garnish with sour cream, parmesan cheese and toasted tortilla strips.
- Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
- Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
- Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
- Make sure to turn strips over halfway through the baking process.
BLACK BEAN AND CORN QUESADILLAS
My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!
Provided by EFasse
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.
Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g
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