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.


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!!