This delicious low-cal, high-fiber recipe might get the kids to eat their vegetables, thanks to a few kid-friendly tortilla chips in the soup and as a garnish. I love soup year-round and even though this was published last winter, using frozen vegetables, the fresh, local produce available now makes this a handy recipe to have. And the soup is as good cooled almost to room temperature as it is hot.
It uses chicken broth but vegetarians can certainly use vegetable broth instead. If you’re using fresh produce, start with about two pounds of tomatoes, retaining their juices when you dice them, and two or three ears of corn. I considered using just one can of beans — the strainer looked so full when I rinsed them — but when I added them to the pot I saw the second can really is needed. You might be tempted to omit the lime juice, but I wouldn’t. I’d leave out the tortilla chips before I’d do that.
Tortilla Soup with Beans and Vegetables
Adapted from Everyday Food
1 TB olive oil
4 cloves garlic, minced
1 tsp chili powder
2 cans (14.5 oz/411 g) diced tomatoes, undrained
OR fresh tomatoes, as in the text above
1 can (14.5 oz) reduced-sodium chicken broth
10 oz frozen corn kernels
OR fresh, as in the text above
2 cans (15 oz/425 g) black beans, rinsed and drained
1 cup (1 large handful) crushed (just broken up) tortilla chips
1 TB lime juice
coarse salt and fresh-ground pepper
tortilla chips for garnish
Have on hand 1 cup/8 fl oz water if needed for consistency
In a large pot or saucepan, heat the oil over medium heat until hot. Add the garlic and chili powder and cook about 1 minute, until fragrant. Add the tomatoes and their juices, the broth, corn kernels and beans. Season lightly with salt and pepper and stir well to combine. If too thick, add water as needed.
Bring to a boil, reduce heat to a simmer and add the crushed tortilla chips. Simmer until chips are softened, about two minutes.
Remove from the heat, stir in the lime juice and season again with salt and pepper. Serve hot or near room temperature with more tortilla chips.
Serves 4 – 6
Ella’s note: This does make a lot of soup but it keeps well in the fridge and, like most soups, is even better the next day.
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