Black Bean Tortilla Soup
A mildly zesty broth with black beans and smoked paprika makes a flavorful and satisfying meatless one-bowl meal when served with your choice of fresh, crunchy and creamy toppings.
Serves 4
Prep time 10 min.
Cook time 20 min.
Ingredients
1 Tbsp. vegetable oil
1 cup diced onion
2 cloves garlic, minced
2 tsp. smoked paprika
4 cups College Inn® Reduced Sodium Garden Vegetable Broth
1 can (15 oz.) reduced-sodium black beans, rinsed and drained
1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained
1 can (4 oz.) fire-roasted diced green chilies, not drained or 1 fresh poblano chili pepper, seeded and diced
Coarsely crushed tortilla chips
1 lime, cut into wedges
Topping Options
Shredded reduced-fat sharp Cheddar cheese
Chopped cilantro
Sliced green onions
Diced avocado
Sliced radishes
Low-fat sour cream or plain nonfat Greek yogurt
Warm Del Monte® Whole Kernel Corn, drained
Directions
Heat oil in a large saucepan over medium-high heat. Cook onion 3 minutes or until onion is soft. Add garlic and paprika; cook 15 seconds, stirring constantly.
Stir in broth, beans, tomatoes, and chilies. Bring to a boil, reduce heat to medium-low; cook, uncovered, 10 to 15 minutes. Serve with tortilla chips, lime and choice of toppings, as desired.
