Ingredients
- 4 small corn tortillas cut into strips
- 2 tablespoons olive oil divided
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 1 large jalapeño diced, remove seeds for less spice
- 1 can fire-roasted diced tomatoes (28 ounces)
- 4 cups low-sodium vegetable broth
- 2 teaspoons chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 can black beans (15 ounces) drained and rinsed
- 1 1/4 cups corn kernels fresh or frozen
- juice from 1 lime
- 1/3 cup fresh cilantro chopped, plus more for garnish
- 1 avocado sliced
- Extra lime wedges for serving
Instructions
- Preheat your oven to 400°F. Toss the tortilla strips with 1 tablespoon olive oil and a pinch of salt on a baking tray. Bake for 10-12 minutes, or until crispy, turning halfway through.
- Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, garlic, and jalapeño. Sauté for about 5 minutes until the onion becomes soft and translucent.
- Stir in the fire-roasted tomatoes, vegetable broth, chili powder, cumin, oregano, salt, and pepper. Bring the mixture to a simmer and let it cook for about 20 minutes to blend the flavors.
- Mix in the black beans and corn kernels. Allow the soup to simmer for another 5 minutes until heated through.
- Remove the pot from the heat. Stir in the lime juice and chopped cilantro. Serve the soup in bowls, topping each serving with fresh avocado slices and the baked tortilla strips. Add extra cilantro on top and lime wedges on the side if desired.