Fire-Roasted Tomato Tortilla Soup
with feta, avocado and crips tortillas strips
Ingredients
- Fire-Roasted Tomatoes
- Corn Tortilla(s)
- Avocado(s)
- Cilantro
- Lime
- Sliced green cabbage
- Vegetable Broth Cube(s)
- Yellow Onion(s)
- Garlic Clove(s)
- Black Beans
- Spice Mix (Cumin Powder,Chili Powder,Sour Cream,)
- Feta Cheese
Necessary elements
Large skillet, Large pot, Sieve
1. Heat 2 tbsp. oil in a large pot over medium-high. Once hot, add onion and garlic and cook for 23 minutes, until tender and fragrant. Drain and rinse black beans in a sieve.
2. Add spice blend and crumbled stock cube into pot and cook for 30 seconds. Add black beans, fire-roasted tomatoes and 1½ cups water to pot. Bring to a boil, then reduce heat to medium-low and cook for 1520 minutes, until thickened slightly. Season to taste with salt and pepper.
3. Meanwhile, slice tortillas into 1/4 inch strips. Heat 2 tbsp. oil in a large skillet over medium-high. Once hot, add tortilla strips and toss to coat with oil. Season to taste with salt and fry until crispy and golden. Remove from skillet and drain on paper towel.
4. Pick and chop cilantro leaves. Cut lime into wedges. Cut avocado in half and remove pit. Slice into 1/4 inch slices and scoop flesh out with a large spoon.
5. Portion soup into serving bowls. Top to your preference with each of the following: feta, sour cream, avocado, crispy tortillas and cabbage. Garnish with cilantro and serve with lime wedges squeezed to taste. Enjoy!