Saturday, February 28, 2009

tortilla soup... 15 minutes


the goods:

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) chicken broth (for vegetarian, substitute vegetable broth)
1 package (10 ounces) frozen corn kernels
1 cup crushed tortilla chips, plus more for serving
1 tablespoon fresh lime juice, plus wedges for serving
sour cream, for serving

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 with lime wedges, tortilla chips, and sour cream.

5 comments:

Bradley and Jackie said...

MY FAVORITE! YUMMY!! You guys got me addicted to this soup after Puerto Rico.. thanks a lot...

BIG B...little b said...

You're thinking of taco soup silly girl, but that's yummy too!

jamie said...

yum I am going to do this one soon! Still waiting for the big post on your other blog!

Chris and Jenni said...

I swear we have dinner ESP. What night did you make that? I made it on Wednesday! We always do that. It is funny how simialar that recipe is to the taco soup recipe, just leave out the meat and seasoning packet basically. I think I might like taco soup better.

The Nielsons said...

I would like to recommend frying tortilla strips in vegetable oil as a substitute for tortilla chips. They are so much better, I think!!