black bean soup with crispy tortillas
(1 rating)
No Image
This is a very healthy soup.
(1 rating)
Ingredients For black bean soup with crispy tortillas
-
vegetable oil for frying
-
three 6 inch corn tortillas, cut into narrow wedges
-
kosher salt
-
1 onion, cut into 1/4 inch dice
-
1 t. ground cumin
-
1 pickled jalapeno, seeded and minced
-
two cans black beans, 15 oz. each
-
2 t. chopped cilantro
-
freshly ground pepper
How To Make black bean soup with crispy tortillas
-
1IN medium pan, heat 1/2 inch of vegetable oil over moderately high heat until a deep dry thermometer registers 350. Add tortillas land fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer tortillas to paper towels to drain; season with salt. In medium soup pot, heat 2 T. of the oil used to fry tortillas. Add onion and cook over moderate heat until softened, about 6 minutes. Add cumin and pickled jalapeno and cook for 1 minute. Add beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Stir in 1 T. of the cilantro and season with salt and pepper. Ladle the soup into bowls and top with a few tortillas. Sprinkle with remaining 1 T. of cilantro and serve. Make ahead: the soup can be refrigerated and the tortillas kept in an airtight container overnight. Food and Wine
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT