Ingredients:

  • 2 tsp vegetable oil
  • 1 onion, diced
  • 4  cloves garlic, minced
  • 3 cups cooked black beans
  • 5 cups vegetable broth
  • 1 can diced tomatoes
  • 1 tbsp cumin
  • 1 cup frozen corn
  • 2 tsp liquid smoke
  • 1 cup fresh salsa
  • 1 tsp salt
  • Garnishes: sour cream, shredded cheese, fresh chopped cilantro, avocado, black olives, lime, green onions, corn tortilla chips, fav hot sauce

Throw it together:
In a large pot, cook onion in heated vegetable oil on medium-high heat, stirring occasionally, for 3 minutes. Add garlic and cook for 3 more minutes. Add vegetable broth, diced tomatoes (include juice from can), black beans, liquid smoke, salt and cumin and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes. Remove 3 cups of soup mixture and puree in food processor until smooth. Return puree to pot, add a cup or 2 of water (depending on how thick a soup you prefer). Add salsa and frozen corn. Cover and simmer on medium-low heat for 10 minutes.

Dish soup into bowls, leaving just enough room to add garnishes. Enjoy!

Home-baked Corn Tortilla chips
I hate store-bought tortilla chips. They are always crumbled, can’t hold up to dipping or soaking and lack any nutrients. SO – I get a stack of corn tortillas, cut, season and bake myself. I save about $3, a bunch of calories, and the chips don’t get soggy and fall apart in my soup…
1 oz of store-bought soggy chips: 7+ grams of fat, 141+ calories
1 oz of home-baked crunchy chips: 1 gram of fat, 100 calories

Cut tortillas

Season & bake at 350° for 10 minutes on each side.

Baked and ready for eatin'. Store in a air-tight container for up to a week.

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