Tortilla Soup

This is probably my favorite soup of all time to make. Not only because it comes together really quickly, but also because it’s spicy and creamy due to the sour cream garnish. It’s low in calories like most broth-based soups, and high in fiber due to the beans, corn and tomatoes. Top this with shredded cheese of your choice and sour cream and while you can of course use store bought tortilla chips that are broken up, I highly recommend making your own; it’s easy and really adds to the overall appeal of this soup.

Did you know: Broth based soups are filling and low calorie. If you’re dieting or trying to watch your calorie intake, have a cup of broth based soup before a meal and you’ll more than likely consume fewer calories. Be careful of garnishes such as cheese and such if you’re not eating your soup as a meal.

Ingredients:

2 corn tortillas cut into thin even sized strips

2 tsp olive oil

1/2 cup diced onion

4 garlic cloves minced

1 15 oz can diced tomatoes

1 15 oz cans black beans, rinsed and drained

1/2 cup fresh or frozen corn kernels

2 cups vegetable stock

1 tbsp ground cumin

1/2 tsp chili powder

1/2 cup chopped cilantro

Juice from 1 lime

Directions:

If you’re making the tortilla strips, lay them on a sheet pan in an even layer. Drizzle with about 1 tsp olive oil, bake in a 400ºF oven until brown and crispy, 8-10 minutes, set aside.

In a large pot, heat remaining olive oil, add onion, cook until soft and translucent, add garlic, cook another minute.  Add spices, tomatoes and stock. Simmer for about 5 minutes to let flavors meld. Add beans, corn and cilantro, simmer about 10 more minutes. Add limejuice and served with desired garnishes.