Ancho Black Bean Tortilla Soup with Homemade Baked Tortilla Strips

This Ancho Black Bean Tortilla Soup is a hearty and tasty vegan dish that is great for cold days. The ancho chili and paprika add a smokey flavor that goes well with the earthy black beans. This soup is tasty on its own or as a starter because it comes with crunchy tortilla strips that were baked at home.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 dried ancho chili, seeded and diced
• 4 cups vegetable broth
• 2 cans 15 ounces each black beans, drained and rinsed
• 1 can 14
• 5 ounces diced tomatoes
• Salt and pepper to taste
• 1 lime, juiced
• 2 tablespoons chopped fresh cilantro
• 4 corn tortillas

Instructions:

Before you start cooking, heat the oven to 375F 190C

In a big pot, heat the olive oil over medium-low heat

Put in the red bell pepper, onion, and garlic

For about 5 minutes, or until softened, saut

You can add oregano, cumin, smoked paprika, and diced ancho chili and mix them in

Go on and cook for two more minutes

Put in the black beans, diced tomatoes, and vegetable broth

Turn the heat down to low and let it cook for 15 to 20 minutes

Put the tortillas on top of each other and cut them into thin strips

Spray a baking sheet with cooking oil and put the strips on it

Bake for 10 to 12 minutes, or until crispy, flipping them over halfway through

To taste, add salt, pepper, and lime juice to the soup

Serve the soup hot with homemade baked tortilla strips and chopped cilantro on top