Tortilla Black Bean Soup

I found this recipe on Martha Stewart's webpage. We're currently trying to cut down on the meat we eat, so this seemed like a good soup to try. I made very few adjustments, but it would be good with some ground sausage or shredded chicken added in if you wanted a heartier meal.

I made tortilla strips instead of crushing tortilla chips to make it more like a restaurant soup.

Tortilla Black Bean Soup

• 1 tablespoon olive oil
• 4 cloves minced garlic
• 1 1/2 teaspoons chili powder
• 2 15 ounce cans black beans, drained and rinsed
• 2 14.5 ounce cans diced tomatoes, undrained
• 1 cup water
• 1 14.5 ounce can chicken broth
• 1 10 ounce package frozen corn
• salt and pepper to taste
• tortilla strips

In a large saucepan, heat oil over medium heat. Cook garlic and chili powder until fragrant, about 1 minute. Add beans, tomatoes (with juice), broth, corn, and water; season with salt and pepper. Bring soup to a boil; reduce to a simmer. Let simmer 10 to 15 minutes or until flavors are well blended. Serve topped with tortilla strips.

Semi-homemade Tortilla Strips

• corn tortillas
• olive oil in a mister or cooking spray
• seasonings of your choice (I use a combination of things like chili powder, cayenne, pepper, garlic powder, salt)

Cut tortillas into strips. Arrange in a single layer on a baking sheet. Spray tops of tortillas with olive oil or cooking spray and shake on seasoning. Bake at 400 degrees for approximately 8 minutes, chips will crisp some as they cool (if using a dark baking sheet you may need to cook less).