Recipe by Pam Anderson
"Black beans and an abundance of vegetables develop a delicious spiciness when cooked in a tomato broth and seasoned with cumin and fresh cilantro."
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red bell pepper, finely chopped
1 (14.5 ounce) can
diced tomatoes, undrained
1 (10 ounce) package
1 (15.5 ounce) can
black beans, rinsed and drained
chopped fresh cilantro
3 (7 inch)
corn tortillas, cut into strips
freshly ground black pepper
lime, quartered into wedges
Great flavor and very light. I will definitely try it again.
My husband, aka, the vegetable hater, even liked this one. However he did pick out his tomatoes. Making the toritilla strips crunchy by baking or frying them (I did both) made the soup.
This recipe has a strong emphasis on the "Vegetable" part of the name. However, if you want to play up the "Torilla" angle, I would recommend spicing it up with some fresh lime juice, a teaspoon of red chili powder and maybe even green chiles. Ole!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Vegetable Tortilla Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 58
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