I feel that I have neglected my blog, but I just haven’t been cooking much. Let’s just blame it on my being under the weather. One food that has been very comforting to me while I’ve been sick is tortilla soup. We served it to our parents when they were in town last weekend and they loved it. This recipe is one my sister shared with me a while back. It’s one of my favorites because it is great leftover- and my lunch solely consists of leftovers.
Black Bean-Tortilla Soup
1 C chopped onion (1 large)
1 T cumin
4 cloves garlic, minced
2 T olive oil2 14-oz cans reduced-sodium chicken brother
2 C chopped tomatoes (2 medium) – I just use canned diced tomatoes
1.5 C frozen whole kernel corn – I tend to use canned corn
1 4.5-oz can diced green chile peppers, undrained
1 15-oz can black beans, drained & rinsed
.25-.5 C snipped fresh cilantro
2 C coarsely crushed tortilla chips
In a large saucepan cook & stir onion, cumin & garlic in hot oil about 5 min. or until tender. Carefully add broth, tomatoes, corn & chile peppers. Bring to boil; reduce heat. simmer, covered about 5 min. or until corn is tender. Stir in black beans & cilantro (I add as a garnish); heat through. Divide crushed tortilla chips among 6 soup bowls; ladle soup over chips. If desired, garnish each serving with shredded monterey jack or cheddar cheese, avocado, sour cream or additional tortilla chips.
