This one will warm you up, guaranteed! Every Day with Rachael Ray Magazine Executive Editor Nina Elder stopped by Tonia's Kitchen with their Black Bean and Kale Tortilla Soup. It has corn tortillas cut into strips, then fried and tossed into vegetable stock. That means this soup has a lot of crunch and flavor. It also has a splash of lime that gives this soup a deliciously fresh and light taste that's still very hearty.
6 corn tortillas, halved then thickly sliced across
All-natural pump olive or grapeseed oil spray
Salt and pepper
About 2 tablespoons olive oil
1 white onion, chopped
2 large cloves garlic, chopped
1 jalapeño pepper, seeded and chopped
1 1/2 teaspoons (half a palmful) cumin
1 1/2 teaspoon (half a palmful) coriander
1 15-ounce can diced tomatoes with green chilies
1 15-ounce can black beans, lightly drained
1 bunch flat-leaf kale, stemmed and cut into 1/2-inch strips or chopped
1 quart chicken or vegetable stock plus 2 cups water
To Serve: Lime wedges Sliced radishes Diced avocado Queso Fresco or Cotija crumbles Cilantro leaves Scallions
Preheat oven to 375°F. Scatter tortilla strips on a baking sheet and spray with cooking spray. Bake to deep golden then season with salt.
Heat a medium soup pot over medium-high heat with olive oil, 2 turns of the pan. Add onions, garlic, jalapeño, salt, pepper, cumin and coriander, and stir to tender, 5 minutes. Add tomatoes with green chilies, black beans, kale, stock and water, and bring to boil. Reduce heat and simmer a few minutes for soup to thicken a bit and flavors to combine.
To serve, pile some toasted tortilla pieces in a shallow bowl and top with radishes and avocado. Pour a few ladles of soup over and garnish with cheese, cilantro and scallions.
