Recipe: Black Bean Tortilla Soup

During the break I had the opportunity to assist with recipe testing for an upcoming OHEA (Ontario Home Economics Association) Cookbook! I, along with other student volunteers, had the chance to work with Mairlyn Smith to test out some recipes. As a departing gift, I received Mairlyn's Cookbook: Healthy Starts Here!

I decided to try out the Black Bean Tortilla Soup from Mairlyn's cookbook and it turned out to be my kind of recipe; easy, healthy, and delicious!

Black Bean Tortilla Soup

Makes: 8 cups (2L)

One Serving: 2 cups (500 mL)3 cups (750 mL) lower sodium chicken or vegetable broth
One – 19 fl oz (540 mL) can diced tomatoes
One -19 fl oz. (540 mL) can black beans, drained and rinsed
¼ cup (60 mL) deli fresh salsa, mild, medium, or hot
1 tbsp (15 mL) hot sauce, less if desired
1 cup (250 mL) fresh or frozen corn, no need to thaw
1 ripe avocado, peeled and sliced thinly
1 cup (250 mL) thinly sliced green onions, approx. 5 green onions
1 cup (250 mL) chopped cilantro
1 lime, scrubbed well and cut into quarters
40 unsalted whole corn tortilla chips

1. Heat chicken or vegetable broth in a large pot over medium/high heat. When it comes to the boil add tomatoes, black beans, salsa, hot sauce, and corn. Bring to the boil, cover, reduce heat to low and simmer for 5 minutes. Stir and remove from heat.
2. Ladle soup into 4 deep soup bowls. Equally divide the avocado, green onion and cilantro and sprinkle on top of each soup bowl. Squeeze on some fresh lime juice.
3. Put 10 tortilla chips in your hands and slightly crush them into each bowl. Mix gently and serve.