Hello!!! I’m back. I apologize for the lengthly absence due to technical difficulties. Let’s get back together and celebrate soup season. This black bean tortilla soup is a cheesier version of my favorite on Shreddedsprout. (Black bean soup) This soup is thickened by corn tortillas, made rich by melty cheese and filled with tender black beans. Plenty of topping ideas to choose from.
Cheesy Black Bean Tortilla Soup
Serves 4
2 tablespoons olive oil
1 sweet onion, diced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon pepper
14 ounces fire-roasted diced tomatoes
4 cups vegetable (or chicken) stock
4 (4-inch) corn tortillas, cut into pieces
4 ounces monterey jack cheese, freshly grated
4 ounces sharp cheddar cheese, freshly grated
2 (15-ounce) cans black beans, drained and rinsed
for topping: fresh cilantro, cotija cheese, scallions, chives, avocado, radish, crushed tortilla chips, jalapeno
Directions:
Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, cumin, paprika, salt and pepper. Cook until the onions soften, about 5 to 6 minutes. Pour in the diced tomatoes, 1 1/2 cans of beans (save 1/2 can of beans for topping) and stock and then add the tortilla pieces. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 5 minutes.
Carefully transfer the mixture to a blender and puree until smooth. You could also use an immersion blender if you wish, but I like a regular blender to get it silky smooth. Pour the soup back into the pot and heat it over low heat. Stir in the cheese, one handful at a time, until melted. Cook on low until the soup is heated through. Taste and season additionally if needed.
Serve in bowls and top with the remaining black beans, scallions, chives, tortilla chips, cilantro, cotija cheese and more. Adapted from: How Sweet Eats
