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.
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 it’s chunky form!
In a large pot, heat 2 tbsp. (4 tbsp. for 4 servings) of oil over medium-high. Add onions and garlic and saute for 2 minutes, until soft and fragrant. Crumble in stock cube and stir to break up.
Add spice mix, fire roasted tomatoes, and 1 1/2 cups (3 cups for 4 servings) of water to the pot. Drain and rinse black beans, and add to the pot. Bring soup to a simmer, then reduce heat to medium-low. Set a timer for 20 minutes and continue to cook soup to allow flavours to come together. Season with salt and pepper to taste.
Slice corn tortillas into 1/4 inch strips. Heat 2 tbsp. (4 tbsp. for 4 servings) of oil in a large skillet over medium-high. Once oil is hot and shimmering, add the tortillas. Stir to coat in the oil, and season with a sprinkle of salt. Fry, stirring periodically. Once tortillas are golden and crisp, remove from skillet and place on a paper towel to drain excess oil.
Wash and slice lime into wedges. Wash and finely chop cilantro. Scoop out the flesh of avocado using a spoon, and slice.
Once the timer goes off, ladle soup into serving bowls. Top soup with feta, cilantro, sour cream, avocado, crispy tortillas, cabbage and lime juice. Enjoy!