TORTILLA SOUP WITH BLACK BEANS AND CORN
Simple and made with pantry staples. A Great homemade last minute meal. Also a good way to use up the bottom of the bag crushed tortilla chips.
Provided by Ambervim
Categories Low Cholesterol
Time 25m
Yield 12 cups
Number Of Ingredients 12
Steps:
- Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
- Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
- Season with salt and pepper.
- Bring to a boil, reduce to simmer.
- Add tortilla chips and cook until softened, about 2 minutes.
- Remove from heat and stir in lime juice.
- Season again with salt and pepper as needed.
- Serve with lime wedges and tortilla chips.
Nutrition Facts : Calories 136.8, Fat 2.7, SaturatedFat 0.5, Cholesterol 1.1, Sodium 68.5, Carbohydrate 23, Fiber 6.1, Sugar 2.5, Protein 7
SPICY BLACK BEAN & CORN TORTILLA SOUP
This recipe is a spicy & hearty soup with a tex-mex taste. I was looking for a filling, good-enough-to-be-a-meal soup that was big on taste and light on fat/dairy. It is best when served with all the garnishes so that each bite has a slightly different mix of the fresh flavor. It can be easily modified to be vegetarian/vegan by using vegetable broth (or base) and soy cheese.
Provided by Ashleybakes
Categories Stocks
Time 50m
Yield 8 bowls or more, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Saute' onion, garlic, & chopped peppers in oil until translucent.
- Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
- Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
- Simmer at a low boil for 10 minutes until thickened.
- Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.
Nutrition Facts : Calories 412.9, Fat 19.9, SaturatedFat 8.2, Cholesterol 33.9, Sodium 1340.9, Carbohydrate 40.5, Fiber 8.6, Sugar 9, Protein 19.6
SPICY BLACK BEAN SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.
SPICY TORTILLA BEAN SOUP
A nice, healthy, spicy Mexican dish especially good for cold winter day! Add lime juice, Cheddar cheese, and diced avocado to top of soup if desired.
Provided by linzianne
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
- Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 454 calories, Carbohydrate 80.5 g, Fat 7.9 g, Fiber 20.7 g, Protein 18.8 g, SaturatedFat 1 g, Sodium 2087 mg, Sugar 9.8 g
SPICY BLACK BEAN SOUP
For a crunchy topping to this flavorful soup, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 1/2 cups bean mixture to an airtight container. Let cool, then refrigerate, and save for Mushroom and Black Bean Tortilla Casserole.
- In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
- Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.
Nutrition Facts : Calories 366 g, Fat 5 g, Fiber 20 g, Protein 20 g
TORTILLA SOUP WITH BLACK BEANS
Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
- Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.
Nutrition Facts : Calories 277 g, Fat 6 g, Fiber 8 g, Protein 13 g
CHICKEN AND BLACK BEAN SOUP
This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin
Provided by Taste of Home
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.
Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
SPICY MEXICAN TORTILLA SOUP
This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
- Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g
SPICY BLACK BEAN AND CORN TACOS
Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Taco Bean Corn Hazelnut Cilantro Avocado Dinner Summer
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
- Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
- Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
- Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
- Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
- Do Ahead
- Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
SPICY BLACK BEAN SOUP
A wholesome, low in fat and high in fibre soup that has got a nice spice to it.
Provided by hross2010
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in large pan over a medium-high heat. Add onion, green chilies, garlic, jalapeno and cumin. Saute until onion is tender, about 5 minutes.
- Add beans with juices and stock. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavours blend, about 15 minutes.
- Puree 675ml of soup in batches in a blender. Return puree to same pan. Season soup to taste with salt and pepper. Ladle soups into bowls and serve with sour cream and tortilla chips.
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TORTILLA SOUP WITH BLACK BEANS & CORN - LAST INGREDIENT
From lastingredient.com
5/5 (1)Estimated Reading Time 3 minsServings 6Total Time 457575 hrs 39 mins
- Heat the olive oil in a large saucepan over medium heat. Sauté the onion without browning until it is very soft and translucent, about 7-9 minutes. Add the garlic and polenta and cook for 5 minutes. Add the chipotles, tomatoes, oregano, salt and pepper and cook for an additional 5 minutes. Pour in the stock and simmer for 10 minutes.
- Puree the soup in the pot using an immersion blender, or transfer the soup in batches to a blender and puree until smooth. Return the soup to the saucepan. Add the black beans and corn and simmer on low for 10 minutes.
- Divide the soup into individual bowls and top with tortilla chips, radishes, cilantro and a squeeze of lime juice.
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