Tortilla Soup with Black Beans and Chilies
- Yield 12 to 16 servings
A vegetarian version of a traditional Mexican tortilla soup made with tortilla strips, black beans and cilantro.
- 2 teaspoons olive oil
- 1 medium red onion, chopped
- 1/2 medium green bell pepper, cored, seeded and chopped
- 1/2 red bell pepper, seeded and minced
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried leaf oregano
- 1 cup frozen corn kernels
- 1 (15-ounce) can black beans, drained and rinsed
- 2 quarts water or vegetable broth
- 2 (14-ounce) cans chopped tomatoes packed in juice
- 1 cup tomato puree
- 1 pound firm or extra-firm tofu, drained and chopped, optional
- 1 cup minced cilantro
- Juice of 1 lime
- 2 cups crushed baked tortilla chips
- Heat the oil in a nonreactive large pot (at least 1 gallon) over medium heat. Add the onions,bell peppers, jalapenos, cumin, chile powder and oregano. Saute 3 minutes until onions are lightly browned.
- Add the corn, black beans, water or broth, tomatoes with their juice and tomato puree. Bring to a simmer and cook 40 minutes.
- Add the tofu, if using; cilantro and lime juice; stir to combine and heat through. Turn off the heat, add the crushed tortilla chips and let sit 10 minutes before serving. (If not serving all the soup at one time, only add a portion of the tortilla chips to the soup you are serving immediately).