Ingredients
- 2 mild dried chili peppers toasted and roughly chopped, or 1 to 1 1/2 teaspoons chili powder
- 1 can fire-roasted diced tomatoes (15 ounces) with juices
- 1 1/2 tablespoons extra-virgin olive oil divided
- 1 large onion chopped
- 1 red bell pepper chopped
- kosher salt to taste
- 4 cloves garlic minced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 cans black beans (15 ounces each) rinsed and drained
- 4 cups low-sodium vegetable broth
- freshly ground black pepper, to taste
- 5 corn tortillas cut into 2-inch long strips
- 1/4 cup fresh cilantro chopped, divided
- Fresh lime juice to taste
- Diced avocado optional garnish
Instructions
- Combine the peppers (or chili powder) with the diced tomatoes in a blender and pulse until smooth.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, red bell pepper, and salt. Sauté for 5-7 minutes until the onion softens and turns translucent.
- Stir in the minced garlic, ground cumin, dried oregano, and paprika. Cook for 1 minute until fragrant. Add the blended tomato mixture, black beans, and vegetable broth. Bring to a simmer and let cook for 30 minutes. Adjust salt and pepper as needed.
- Preheat your oven to 400°F. Toss the tortilla strips with the remaining olive oil and a pinch of salt on a baking sheet lined with parchment paper. Bake for about 10 minutes or until crisp, tossing halfway through.
- Stir most of the chopped cilantro and the lime juice into the soup. Taste and adjust seasoning with extra salt, pepper, or lime juice if needed.
- Ladle the soup into bowls. Top with the crispy tortilla strips and garnish with the remaining cilantro. Optionally, add diced avocado for extra creaminess.