Fall & winter call for soup meals, like this one that has something a little special that’s spicy, crunchy and fresh. Easy to make ahead and reheat a bowl for better for you lunches. Learn how to make this black bean tortilla soup today!
1 Tbsp. vegetable oil
1 cup diced onion
3 cloves garlic, minced
2 tsp. smoked paprika
1 carton (32 oz.) College Inn® 40% Less Sodium Garden Vegetable or Chicken Broth
1 can (15.25 oz.) Del Monte® No Salt Added Whole Kernel Corn, drained
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.) diced green chilies, not drained
Lightly crushed baked 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
Heat oil in a large saucepan or Dutch oven over medium-high heat. Cook onion 3 to 4 minutes or until softened. Add garlic and paprika; cook 30 seconds, stirring constantly.
Stir in broth, corn, 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.
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