Black Bean Tortilla Soup

Ingredients

• 1 Red Onion
• 5 Cilantro Sprigs
• 2 Small Corn Tortillas
• 1 Lime
• 15 ½ oz Black Beans
• 4 oz Corn Kernels
• 2 Tbsp. Santa Fe Seasoning
• 4 tsp. Vegetable Base
• 1 Avocado
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: The combination of mashed black beans and simmered tortillas help thicken and give this soup body. Corn tortillas are made from masa, which breaks down and thickens the soup. Avocados ripen after they’re picked; it can be difficult to tell from the outside whether they are ripe or not. Put the avocado in your hand and squeeze using your palm (not your fingertips; that may bruise the fruit). If it yields to the gentle pressure, congratulations! You’ve got yourself a ripe one.

2. 2

   Prepare the Ingredients: Halve and peel onion. Cut halves into ¼” dice. Mince cilantro stems and leaves. Halve tortillas and cut halves into 1/8” strips. Quarter lime. Drain and rinse black beans. Transfer half the beans to a medium

3. 3

   Finish the Soup: Stir in half the crispy tortillas strips and half the cilantro (reserve remaining of both for garnish) to soup. Simmer until soup thickens enough to coat the back of a spoon, 15-18 minutes. Consistency should be similar to a tomato soup. Season with ¼ tsp. salt and a pinch of pepper. While soup simmers, prepare

4. 4

   Make the Crispy Tortillas Strips: Line a plate with a paper towel. Heat 1 Tbsp. olive oil

5. 5

   Add tortilla strips to hot pan and cook, stirring: constantly, until golden brown and crispy, 3-4 minutes. Transfer to towel-lined plate and season with a pinch of salt and pepper. Set aside.

6. 6

   Prepare the Avocado: Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon. Cut avocado flesh into ½” dice.

7. 7

   Heat 1 tsp. olive oil in a medium pot over medium: heat. Add onions and corn to hot pot and cook, stirring occasionally, until slightly caramelized, 4-5 minutes. Add mashed black beans, whole black beans, seasoning blend, vegetable base, and 5 cups cold water. Increase heat to high and bring to a simmer. Reduce heat to medium-low and simmer until slightly reduced, 10 minutes.

8. 8

   Plate the Dish: Serve soup in a bowl along with diced avocado. Top with remaining crispy tortilla strips and remaining cilantro. Serve with lime wedges on side. and cilantro are both used twice. Half of each are added to simmering soup and remaining not alone. Natural chemicals present in cilantro can taste “soapy” to some eaters. Feel free the recipe before you start–we promise it will be time Ƀ Place a wire-mesh strainer in the