Meatless Friday: Black Bean Tortilla Soup

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meatless friday redesignI 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.

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BLACK BEAN TORTILLA SOUP

INGREDIENTS:

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

DIRECTIONS:

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,

Veronica

Copyright 2015 Veronica Gantley.
Photo courtesy of My Catholic Kitchen; all rights reserved.

You can find all our Meatless Friday featured recipes here.

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