Spicy Black Bean Tortilla Soup
4 corn tortillas
1 tbs. olive oil (ghee or coconut oil work too)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
2 tbs. taco seasoning blend (see recipe below)
Juice of 1 lime
2 (28-ounce) cans no-salt-added diced tomatoes (or with green chilis)
1/4 cup fresh cilantro, chopped
2 (15-ounce) cans no-salt-added black beans, drained and rinsed
Preheat oven to 350.
Cut tortillas into long strips and place in a single layer on a rimmed baking sheet. Cook tortillas for about 10 minutes, flipping to opposite sides halfway through. Remove from oven when crispy.
Heat oil in a large soup pot over high heat. Add onion, jalapeno, and taco seasoning blend. Cook until fragrant and onion starts to soften. Add diced tomatoes, beans and 2 cups of water. Bring to a boil, reduce heat to a gentle simmer and cover. Continue to simmer, 15-20 minutes.
Puree soup in a blender, food processor or use an immersion blender. Return to the pot and add lime juice and cilantro. *If you want a soup with more texture, only blend 1/2 of the pot, leaving some onion, tomato and black beans chunks.
Serve with the tortilla strips, more cilantro, cheese, avocado, etc.
TACO SEASONING BLEND:
2 tablespoons paprika
2 tablespoons chili powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1 /2 teaspoons cumin
1 1/2 teaspoons ground black pepper
1/4 teaspoon cayenne pepper