Tortilla Soup Recipe
Preparation time: 8 minutes
Cook time: 52 minutes
Total time: 1 hour
Servings: 4
Ingredients:
- 4 (6-inch) corn tortillas, cut into thin strips
- Salt to taste
- 2 tbsp olive oil, divided
- 1 medium onion, diced
- 4 cloves garlic, smashed and sliced
- 2 tbsp tomato paste
- 2 tsp ground cumin
- ½ tsp ground cayenne pepper, to taste
- 1 (14-oz) can chopped tomatoes
- 6 cups low-sodium vegetable broth
- 1 (15-oz) can low-sodium black beans, drained and rinsed
- 3 cups baby spinach
- 1 ripe avocado, pitted, peeled and diced
Instructions:
- Preheat the oven to 350 degrees F.
- Toss the tortillas with a tablespoon of olive oil and a pinch of salt. Spread in an even layer on a baking sheet and bake until crispy and well browned, about 15-20 minutes.
- In a heavy-bottomed pot, heat the oil over medium-high and cook the onions until they turn translucent. Add the garlic and cook for 3 more minutes. Add the tomato paste, cumin, and cayenne pepper. Cook, stirring for 1 minute. Add the canned tomatoes, cook for about 10 minutes.
- Add the broth and bring to a boil. Reduce heat and let simmer for 20 minutes. Add the black beans and continue to simmer for 5 minutes. Stir in the baby spinach. Cook for 3 minutes or until the spinach has wilted.
- Serve in bowls with the baked tortilla chips, topped with avocado.
* Adapted from Fred Hutch - Cook for Your Life
