RCI-BR.002.0106.001
Tortilla Black Bean Soup
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1½ cups
- 2 cups
- 2 tablespoons
- ¼ cup
- ¼ cup
- ¼ cup
- 2 teaspoons
- 2 tablespoons
- 2 unit
Method
1
Heat vegetable oil in a large pot over medium heat for 1 minute until shimmering.
2
Add diced onion, celery, and bell pepper to the hot oil, stirring occasionally until vegetables soften and become fragrant, about 5 minutes.
5 minutes
3
Pour in water and black beans, stirring to combine all ingredients evenly throughout the pot.
4
Bring the mixture to a boil, then reduce heat to medium-low and simmer gently for 15 minutes to meld flavors.
15 minutes
5
Season soup with salt, stirring well to distribute evenly.
6
Slice corn tortillas into thin strips, then fry them in a dry skillet over medium-high heat for 2-3 minutes until crispy and lightly golden.
7
Ladle soup into serving bowls and garnish with crispy tortilla strips and fresh cilantro.