Mexican Black Bean Soup with Spiced Tortilla Chips
Servings
4 Servings
Ingredients
- ½ pound dried black beans soaked overnight and drained
- 1 large onion peeled and chopped
- 1 red bell pepper coarsely chopped
- 2 cloves garlic minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- ¼-½ teaspoon cayenne pepper to add a little kick
- ½ teaspoon chili powder
- ¼ teaspoon ground coriander
- 2 cups corn tortilla chips
Instructions
- Soup:
- Combine all ingredients in a crock pot and cook on low for 8 hours or until beans are tender.
- Use an immersion blender, standing blender or food processor and puree until slightly chunky but mostly smooth, or to desired consistency.
- Tortilla Chips
- Preheat oven to 350°F.
- In a small bowl, combine chili powder and coriander.
- Spread tortilla chips on a sheet pan and spray with cooking spray. Sprinkle with spice mixture and bake 8 to 10 minutes or until warm. Serve immediately with soup.