October Soup Celebration! Black Bean Tortilla Soup
- 2 Tbsp Oil
- 1/2 cup diced Onion
- 1/4 cup diced Carrot
- 1/4 cup diced Celery
- 2 Garlic cloves, diced
- 1/2 Jalapeño, diced
- 1/2 tsp ground Cumin
- 1/4 tsp ground Cayenne
- 1/4 tsp dried Oregano
- 6 cups Vegetable or Chicken Stock
- 1 cup Bountiful Black Bean Soup Mix
- 4 Cilantro sprigs including stems
- 2 diced Roma Tomatoes
- 1 cup cooked and shredded Chicken (non-vegan option)
- Salt , to taste
- 10 Corn Tortillas, cut into ¼-inch wide strips
- Oil, for frying
- Sea Salt to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrot (1/4 cup)
- Celery (1/4 cup)
- Cilantro sprigs including, stems (4)
- Cumin, ground (1/2 tsp)
- Jalapeno (1/2)
- Onion (1/2 cup)
- Oregano, dried (1/4 tsp)
- Roma tomatoes (2)
- Meat
- Chicken, cooked and shredded (1 cup)
- Canned Goods
Vegetable or chicken stock (6 cups)
- Cooking & Baking
- Bountiful black bean soup mix (1 cup)
- Cayenne, ground (1/4 tsp)
- Garlic cloves (2)
- Oil (2 Tbsp)
- Oil (1)
- Salt (1)
- Sea salt (1)
- Bread & Baked Goods
- Corn tortillas (10)
Preparation
Read recipe preparation on bobsredmill.com
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Recipe Stats
Published September 28, 2012 (4 months ago).
20 people saved this recipe.
