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.