prep time: 15 min | cook time: 45 min
makes 6-8 servings
- 1 medium onion
- 2 cloves garlic
- 1 jalapeno
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 2 (14.5-ounce) cans fire roasted tomatoes
- 4 cups water, plus a bit more depending on soup consistency
- 2 (15-ounce) cans black beans
- 1 (15-ounce) can corn
- 2 limes (one for the soup, and another optional one for garnish)
- 6-8 corn tortillas (one per person, OR you can do more if you love those tortilla strips)
- Sour cream, optional
- 1 avocado, optional
- Cholula hot sauce, optional
- Cheddar or cotija cheese, optional
- Olive oil for cooking
- Finely dice onion.
- Peel and mince garlic.
- Mince jalapeno.
- Drain and rinse the cans of black beans and corn in a colander in the sink.
- Grab your corn tortillas and slice them into thin strips. I usually go with strips about ¼” wide. I typically start with one tortilla per person – if you like tortillas a lot, you can do more than that.
- Slice one lime into quarters (the one you are adding to the soup). If you got an additional lime for garnishing the soups, cut that lime into smaller wedges.
- Heat a Dutch oven or stockpot over medium-low heat. Once hot, add enough olive oil to coat the bottom of the pot.
- Saute onion and jalapeno in the pot until onions soften, 5-7 minutes. Add garlic and saute for another couple minutes until the garlic becomes fragrant.
- Stir in the cumin and chili powder.
- Stir in the cans of tomatoes and 4 cups of water. Add a pinch of salt and stir. Cover the pot and simmer for 20 minutes.
- Meanwhile, fry up your tortilla strips.
- Set a pan over medium heat and add enough olive oil so there is a shallow layer (about ⅓-inch thick) along the bottom of the pan so you can shallow-fry the strips. Have a plate with paper towel or dish towel on top of it sitting nearby.
- Once the olive oil is hot, add the tortilla strips to the pan. Make sure not to overcrowd – cook in batches if you need to. Fry until the strips turn golden and remove from the pan onto your plate. Salt them immediately after removing them from the oil – this is important so the salt sticks!
- After 20 minutes of the soup simmering, add black beans, corn, and ½ teaspoon salt to the pot and stir. Simmer for another 20 minutes.
- Squeeze one lime into the pot and stir.
- If needed, add a small amount of water to thin out the soup until you get your desired consistency. I like my soups a bit thicker but it’s all up to personal preference.
- Salt to taste until the flavors of the soup come alive.
- Add toppings – tortilla strips, avocado, sour cream, cheese, cilantro, and hot sauce. You don’t need to add all of these, but I personally think the tortilla strips, sour cream, and hot sauce are essential.