This always makes me think of winter and a family friend who made this for me back when I was a kid. Initially I was concerned about soggy tortillas in my soup but once they're fried, they add a nice crunch. Like most soups, this is pretty low maintenance. The biggest challenge for me was frying the tortillas which admittedly, resulted in some burnt chips.
From Joy the Baker
- 3 medium tortillas, chopped into bite-sized pieces
- 3 Tablespoons olive oil
- 1 medium white onion
- 2 cloves of garlic
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 can of diced tomatoes (complete with juice)
- 4 cups (or one container) of vegetable broth
- 1 can of black beans (drained and rinsed)
- 1 chopped yellow pepper
- Heat the olive oil in a medium pan. Fry the tortilla pieces in two batches. The first batch will take some time to cook, make sure to flip them over. The second batch moves very quickly.
- In the same pot, add the chopped onion, minced garlic and spices. Cook the onion until translucent and the ingredients are sweated together. Note: I could never host a cooking show because I always cry when I chop onions.
- Add the vegetable broth and diced tomatoes (complete with juice) into the pan. Using an immersion blender, coarsely blend the soup together.
- Add the chopped pepper and black beans to the soup. Cover and cook on low heat for about 20 minutes until the pepper are cooked and tender.
- Serve hot and top with the tortilla chips. You can also add cilantro, avocado, cheese, radishes etc. to the soup. I recommend only adding the chips when you're ready to eat the soup and not leave them in there overnight or between servings. You want them nice and crispy!