Tortilla Soup with Crispy Strips
By Mary McDougall
Serves: 6-8
Prep Time: 15 min
Cook Time: 25 min
Ingredients
4 Cups
Vegetable broth
1
Medium onion, chopped
1/2 Cup
Green bell pepper, chopped
2 Cloves
Garlic, minced
15 Ounce Can
Fire roasted chopped tomatoes
15 Ounce Can
Fire roasted crushed tomatoes
15 Ounce Can
Black beans, drained and rinsed
1 Cup
Frozen corn kernels, thawed
7 Ounce Can
Chopped green chilies
2 Tsp
Cumin
1/2-3/4 Cup
Chopped avocado
6-8
Fat free corn tortillas
Directions
1
Preheat oven to 400 degrees.
2
Stack the tortillas and cut them into thin strips (about 1/4 inch). Place on a baking sheet and bake until crispy, about 15 minutes. Remove from oven and set aside.
3
Place 1/2 cup of the broth in a medium saucepan. Add onion, bell pepper and garlic. Cook for 5 minutes over low heat, stirring occasionally. Add remaining broth and both kinds of canned tomatoes and bring to a boil. Add beans, corn, chilies and cumin. Cook over medium low heat for 15 minutes. Blend very briefly in the cooking pot with an immersion blender, or mash slightly with a bean masher. Add avocado and mix well. Cook an additional 2 minutes. Serve in a bowl with Crispy Strips over the top.
Hint: To make this more spicy, add 1/4 teaspoon of red pepper flakes along with the cumin. The Crispy Strips may be made ahead of time and placed in an airtight container until serving time. The strips may either be added to the bowl first, then the soup ladled over the strips, or add the strips to the top of the soup and stir in slightly. A dollop of tofu sour cream is also nice on top of the soup.
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