I don’t know about y’all, but in my neck of the woods it is still kind of chilly. I love soup on a cold day. To be more specific I love tortilla soup. Mine is chock full of black beans and kind of has a kick to it. (That is from the Rotel Tomatoes) The best part is most of this stuff you probably already have in your pantry.
BLACK BEAN TORTILLA SOUP
1 tablespoon olive oil
2 garlic cloves minced
1 teaspoon chili powder
2 14 oz cans of rotel tomatoes
2 15 oz cans black beans
1 14 oz can vegetable stock
1 15 oz can corn
Garnish: tortilla chips and sour cream
In a large sauce pan over medium heat add olive oil and garlic. Cook garlic until fragrant about 2 minutes. Add chili powder and cook another minute. Add tomatoes, black beans, vegetable stock and corn. Bring to a boil and allow to simmer about 5 minutes. Sprinkle with tortilla chips and sour cream before serving.
Peace be with you,
Copyright 2015 Veronica Gantley.
Photo courtesy of My Catholic Kitchen; all rights reserved.