This time of year there is nothing more satisfying than a warm soup. This tortilla soup is high in fiber and vegetarian. The cumin gives it a rich earthy flavor, it's one of my favorite herbs!
- 2 tablespoons oil (divided)
- 1 medium onion (diced finely)
- 2 large cloves garlic (minced)
- 1/2 teaspoon cumin
- 32 ounces vegetable broth
- 15 ounces tomato sauce
- 15 ounces canned black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 8 corn tortillas (cut in half then into 1/4-inch wide strips)
- Optional: 1 cup shredded Monterey Jack or Mexican blend cheese
- Optional: 1 avocado (diced)
- Optional: 1/3 cup fresh cilantro (chopped)
- Optional: 1/3 cup sour cream
Steps to Make It
- In a large soup stock pot, heat 1 tablespoon of oil over medium heat. Add the onion and cook, frequently stirring, until soft, about 5 to 7 minutes. Stir in the garlic and cumin and cook for another minute.
- Add the vegetable broth, tomato sauce, beans, and corn, stirring to combine. Bring to a boil, then reduce heat and simmer for 10 minutes.
- To thicken your black bean soup, whisk together the cornstarch and water in a small bowl. Bring the soup back up to a boil, stir in the cornstarch and water mixture, then heat, frequently stirring, until soup thickens, about two minutes.
- While your black bean soup is cooking on the stove, prepare the corn chips. Pre-heat the oven to 400 F.
- Place the corn tortilla strips in a large bowl and toss with the remaining 1 tablespoon oil until well coated.
- Place the tortilla strips on a baking sheet and cook until golden and crispy, about 10 minutes, stirring halfway through to ensure even cooking.
- Serve your tortilla soup in individual bowls topped with baked tortilla chips and optional cheese, sour cream, cilantro, and avocado.