Southwestern Black Bean Soup
with tortilla strips / avocado / sour cream
Using leftover black beans from earlier in the week makes this southwestern-inspired soup a breeze to prepare. Top it with quick oven-baked tortilla strips, avocado and sour cream.
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Ingredients
Southwestern Black Bean Soup:
- Tortillas, flour and taco-sized (sub corn) - 2
- Avocados - 1 , chopped
- Oil, cooking - 1 Tbsp
- Corn, frozen - 1 cup
- Tomato juice (look for this in the juice aisle) - 3 cups
- Stock, vegetable - 2 cups
- Leftover black beans (from Tues) - ~2.5 cups
- Cilantro leaves - 2 Tbsp , chopped
- Sour cream (sub plain yogurt) - 1/4 cup
Nutrition Facts
Amount Per Serving
Calories
532
Just a moment...
% Daily Value
Total Fat
20g
30%
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Saturated Fat
4g
20%
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Trans Fat
0g
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Cholesterol
15mg
5%
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Sodium
1226mg
51%
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Total Carbohydrate
53g
18%
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Dietary Fiber
17g
68%
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Sugars
16g
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Protein
31g
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Prep
- Tortillas - Slice into ½” (1.25 cm) x 3” (4.75 cm) strips. (Can be done up to 5 days ahead)
- Chop avocados.
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Make
- Heat oven to 400F (204C) degrees.
- Brush a sheet pan with some cooking oil. Scatter tortilla strips over the top and bake, shaking the pan halfway through, until golden brown and crisp, 8 to 10 minutes. (Watch closely at the end to be sure they don’t burn.)
- Heat a saucepan over medium heat. Add cooking oil and corn and saute until corn is heated through. Add leftover beans, tomato juice and stock. Bring to a simmer and cook until all ingredients are hot, 6 to 8 minutes. (Optional: to get a more smooth soup, puree with an immersion blender.)
- Serve soup topped with avocado, cilantro leaves, sour cream and crisp tortilla strips. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
532
Just a moment...
% Daily Value
Total Fat
20g
30%
Just a moment...
Saturated Fat
4g
20%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
15mg
5%
Just a moment...
Sodium
1226mg
51%
Just a moment...
Total Carbohydrate
53g
18%
Just a moment...
Dietary Fiber
17g
68%
Just a moment...
Sugars
16g
Just a moment...
Protein
31g
Just a moment...
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