Corn Tortilla Soup
A comforting and flavorful soup made from slightly expired corn tortillas, perfect for using up leftovers.
Ingredients
- 4 slightly expired corn tortillas
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked black beans
- 1 cup cooked corn
- 1 lime, juiced
- 1/4 cup chopped fresh cilantro
- Optional toppings: avocado, sour cream, shredded cheese
Instructions
Preheat the oven to 350°F (175°C).
Cut the corn tortillas into thin strips and spread them on a baking sheet.
Bake the tortilla strips in the preheated oven for about 10 minutes, or until crispy.
In a large pot, heat the olive oil over medium heat.
Add the diced onion, minced garlic, and diced jalapeno pepper. Sauté until the onion is translucent.
Add the diced tomatoes, vegetable broth, cumin, chili powder, salt, and black pepper to the pot. Bring to a boil.
Reduce the heat to low and let the soup simmer for about 15 minutes.
Add the cooked black beans, corn, lime juice, and chopped cilantro to the pot. Stir to combine.
Simmer the soup for another 5 minutes to heat through.
Serve the soup hot, topped with crispy tortilla strips and any desired toppings.