Tortilla Soup With Black Beans Food

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.

INCREDIBLY HEARTY VEGAN TORTILLA SOUP

Steps:

• Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.
• Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.
• Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.
• Serve hot and garnish with coarsely crumbled tortilla chips.

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.

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.

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.

TORTILLA AND BEAN SOUP

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.