Forget Taco Tuesday – we’ll take a bowl of this healthy tortilla soup any day! Low in calories, yet high in protein from black beans, each hearty bowl is brimming with veggies and flavour. Topped with plenty of shredded cabbage, avocado, feta, crispy tortilla strips, and fresh cilantro.
May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, Sulphites, Tree Nuts, Wheat, and Gluten.
Tip: If you have an immersion blender or blender, you can use it to blend the soup into a smoother texture before serving. However, it’s just as delicious in its chunky form!
In a large pot, heat 2 tbsp. (4 tbsp. for 4 servings) oil over medium-high. Add onions and garlic to pot. Saute for 2 minutes, until soft and fragrant. Crumble in stock cube and stir to break cube up.
Add spice blend, fire roasted tomatoes, and 1 ½ cups (3 cups for 4 servings) water to pot. Drain and rinse black beans in a fine mesh sieve and add to pot. Bring soup to a simmer, then reduce heat to medium-low. Set a timer for 20 minutes and continue to cook soup to let flavours come together. Season with salt and pepper to taste.
Slice corn tortillas into ¼ inch strips. Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium-high. Once oil is hot and shimmering, add tortilla strips. Stir to coat strips in oil. Season with a sprinkle of salt. Fry, stirring periodically. Once tortillas are golden and crisp, remove from skillet and place on a paper towel.
Wash and slice lime into wedges. Wash and finely chop cilantro. Scoop out flesh of avocado and slice.
Once timer goes off, ladle soup into serving bowls. Top soup with feta, cilantro, sour cream, avocado, crispy tortillas, cabbage, and lime juice. Enjoy!