So I made this soup and it looked so gross I didn’t even want to touch it but since eating out wasn’t an option we ate it. It was soooo good! Added some green onion, avocado, black bean tortilla chips, and a little sour cream and cheese and it was good!!
I skipped the step of blending half or I cheated. I just stuck the immersion blender it and blended it partly! I also didn’t make the crispy strips. Enjoy!
Black Beam Soup with Crispy Tortilla Strips
1 onion, chopped
4 Tbsp olive oil, divided
3 cloves garlic, minced
2 Tbsp Southwest seasoning
3 Roma tomatoes, chopped
3 (15-oz) cans black beans, drained and rinsed
1 (48-oz) carton vegetable broth
12 soft taco-size corn tortillas, cut into strips
½ tsp salt
½ tsp ground cumin
Preheat oven to 450°F. Sauté onion in 2 Tbsp hot oil in a Dutch oven over medium-high heat 6 to 8 minutes or until golden and tender. Add garlic and seasoning; cook 2 minutes.
Add tomatoes, beans, and broth; simmer 15 to 20 minutes.
Meanwhile, toss together tortilla strips, 2 Tbsp oil, salt, and cumin in a bowl. Arrange in a single layer on a baking sheet. Bake 8 minutes or until crisp, stirring once.
Process half of bean mixture, in batches if needed, in a food processor; return to pot, and cook until thoroughly heated. Top each serving with tortilla strips.