black bean soup with crispy tortillas
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This is a very healthy soup.
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(1 rating)
Ingredients For black bean soup with crispy tortillas
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vegetable oil for frying
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three 6 inch corn tortillas, cut into narrow wedges
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kosher salt
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1 onion, cut into 1/4 inch dice
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1 t. ground cumin
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1 pickled jalapeno, seeded and minced
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two cans black beans, 15 oz. each
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2 t. chopped cilantro
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freshly ground pepper
How To Make black bean soup with crispy tortillas
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1IN medium pan, heat 1/2 inch of vegetable oil over moderately high heat until a deep dry thermometer registers 350. Add tortillas land fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer tortillas to paper towels to drain; season with salt. In medium soup pot, heat 2 T. of the oil used to fry tortillas. Add onion and cook over moderate heat until softened, about 6 minutes. Add cumin and pickled jalapeno and cook for 1 minute. Add beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Stir in 1 T. of the cilantro and season with salt and pepper. Ladle the soup into bowls and top with a few tortillas. Sprinkle with remaining 1 T. of cilantro and serve. Make ahead: the soup can be refrigerated and the tortillas kept in an airtight container overnight. Food and Wine
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