white onion black beans tomatoes tomato paste vegetable broth dried oregano salt and pepper
©Kirsten Nunez
corn tortillas jalapeño corn chili powder cumin garlic oil
In a large pot, cook the onions, jalapenos, spices, and tomato paste until soft, about 5 to 6 minutes. Add the minced garlic and cook for another 1 minute.
©Kirsten Nunez
Add the canned tomatoes, broth, beans, and corn. Stir and simmer for 20 to 30 minutes or until slightly reduced. To thicken the soup, simmer for another 5 to 10 minutes.
©Kirsten Nunez
While the soup is simmering, prepare the corn tortillas. Preheat the oven to 400° F. Next, stack 2 tortillas on a cutting board and slice into squares. Set aside.
©Kirsten Nunez
Stack 4 corn tortillas on a cutting board. Cut into strips. Add the thin strips of tortilla to a bowl. Drizzle with oil and toss well.
©Kirsten Nunez