Tortilla Soup

Serves: 4 Save

Ingredients (15)

  • 2 mild dried chili peppers* or 1 to 1 1/2 teaspoons chili powder, to taste
  • 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 large yellow or red onion, chopped
  • 1 medium red bell pepper, chopped
  • 1/4 teaspoon fine salt, more to taste
  • 4 cloves garlic, pressed or minced
  • 2 teaspoons ground cumin
  • 2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
  • 4 cups (32 ounces) vegetable broth
  • 4 corn tortillas, cut into 2-inch long, 1/4-inch-wide strips
  • 1/4 cup chopped fresh cilantro, divided
  • 1 to 2 tablespoons lime juice, to taste
  • Freshly ground black pepper, to taste
  • Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream

Directions

Learn how to make this recipe at Cookie and Kate