Crispy tortilla strips add a little crunch to this flavorful south-of-the-border soup.
10 min.prep time
25 min.total time
3 (6-inch) corn tortillas
1 medium (1/2 cup) onion, finely chopped
1/2 teaspoon finely chopped fresh garlic
1 (15-ounce) can black beans, drained, rinsed
1 (10-ounce) can mild enchilada sauce
1 (4-ounce) can chopped green chiles
2 cups chicken broth
3 ounces (3/4 cup) shredded Monterey Jack cheese
Heat oven to 425°F. Lightly butter both sides of each tortilla with about 1/2 teaspoon butter. Cut each tortilla into 3/8-inch strips. Place onto ungreased baking sheet.
Bake, turning once, for 5 to 8 minutes or until browned and crisp. Remove from oven. Place onto paper towels; set aside.
Meanwhile, melt remaining butter in 2-quart saucepan over medium heat until sizzling; add onion and garlic. Cook, stirring occasionally, until tender (2 to 4 minutes). Stir in all remaining ingredients except cheese and tortilla strips. Continue cooking, stirring occasionally, until heated through (5 to 6 minutes).
Top individual servings with cheese and tortilla strips.
-To enhance the flavor of the soup, use a spicy bean dip or a flavored bean dip, such as smoky chipotle.
- Bake extra tortilla strips to use as topping for taco salad or even for snacking. Lightly salt, if desired. Store in resealable plastic food bag.
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