Beer makes batters better, meat more tender, and sauces more flavorful.
Santa Fe Corn Tortilla Soup
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- #83663
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup chopped onion
1 cup diced green bell pepper
1 clove garlic, minced
1/2 teaspoon cumin
1 teaspoon butter or vegetable oil
2 cans (14 ounce size) chicken or vegetable broth
1 can (15.5 ounce size) whole kernel corn, drained
1 1/2 cup medium thick chunky salsa
1 cup black beans, rinsed and drained
3 corn tortillas (6") cut in strips or corn chips
sour cream, if desired
cilantro, if desired
directions
Cook onion, pepper, garlic and cumin in butter or oil in large pan, 3 minutes or until tender. Add broth, corn, salsa, and beans. Simmer 10 minutes.
If using tortilla strips, fry strips in oil in a large skillet about 3 minutes. Place tortilla strips or corn chips in the bottom of each bowl.
Ladle soup over top. Garnish with additional tortilla strips or corn chips, sour cream and cilantro, if desired.
added by
allie
nutrition data
Nutritional data has not been calculated yet.
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