Easy Tortilla Soup!
Print RecipeIngredients
Ingredients
- 1 tablespoon coconut oil
- ½ cup onion chopped
- 3 garlic cloves diced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups vegetable broth
- ¼ cup fresh cilantro chopped
- 4 6- inch-diameter corn tortillas cut into 1/2-inch-wide strips
- 3 roma tomatoes chopped
- 1 can black beans drained & rinsed
- 2 Pearls ‘Olives To Go!’ containers of: Sliced California Ripe Olives
- 1 15-ounce can full fat coconut milk (you will not use the whole can)
- 1 lime juiced
Instructions
- In a large soup pot over medium-low heat add the coconut oil, chopped onion and diced garlic; saute, stirring often, until onion starts to turn translucent.
- Add tomato paste, cumin, chili powder, vegetable broth and 2 tablespoons of chopped cilantro. Bring soup to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
- Next add the sliced tortillas, chopped tomatoes and black beans.
- Cover and simmer for another 10 minutes.
- Serve tortilla soup topped with coconut cream, fresh cilantro, sliced black olives, a squeeze of fresh lime juice & toasted tortilla strips.
Servings: 4