Tortilla Soup

Ingredients:

• • 3tbsp. olive oil

  • 1 medium onion - large dice

  • 1 poblano + 1 cubanelle pepper (or any peppers you wish) - large dice

  • 3 garlic cloves - diced

  • 1 tsp. coriander

  • 1 tsp. cumin

  • 1 can chopped green chiles

  • 1 28 oz. can peeled tomatoes

  • 1 can of black beans (drained and rinsed)

  • 6 oz. of reduced fat cream cheese (¾ of a block)

  • 1 1/2 cups of chicken broth

  • 1 cup of half and half

  • 1 tsp. coriander

  • 1 tsp. cumin

  • 4 tbsp. lemon juice

  • julienned corn tortilla strips (for garnish)

  • cilantro - chopped (for garnish)

  • green onions - chopped (for garnish)

Instructions:

Heat olive oil over medium heat. Add onions, season with salt & pepper and saute for about 5 minutes. Add peppers, season again with salt and pepper and saute for another 5-10 minutes over medium heat.

Add garlic, coriander and cumin and saute until fragrant - 1 to 2 minutes.

Add green chiles, tomatoes, black beans and cook mixture until some of the liquid evaporates (about 8-10 minutes), stirring occasionally.

Reduce heat to medium low and add cream cheese. Stir until cream cheese is completely melted. Add chicken broth and half-n-half and cook for another 15-20 minutes.

Remove from heat and stir in lemon juice.

Ladle into bowls and top with tortilla strips, then cilantro and green onions.

Optional soup additions: chicken, sausage (or chicken sausage!), noodles, corn, etc… if desired to soup. Avocado would also be a nice addition to this soup!

Other Notes: pairs well with corn bread.