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Super Simple Tortilla Soup

A simple, heathy and delicious tortilla soup

Fall has arrived even though here in the Midwest we're still having eighty degree days. I'm not complaining becasue I love it, and I know those dreaded below zero temps will be here before I know it. In preparing for the cooler weather, I figured it's always nice to have a good soup recipe on deck. Now, I can eat soup all year long, but for you cold weather soup loving friends of mine, I have one I think you'll enjoy very much.

As the days move along, I have admitted how little I feel like cooking so when a recipe is easy I am a very happy camper. This tortilla soup I found is just that and more! It's simple to make, delicious, and healthy. A win on all sides. The most you have to do here is chop a bit of onion and peppers, and heck they even have that in the grocery stores nowadays. So, outside of that this is a dump and go kind of recipe. It's perfect for the fall, and it's easy enough as a weeknight meal that you'll thank me later. Let me know if you give it a try.


Recipe Courtesy of Minimalist Baker

2 Tblspn avocado oil or coconut oil

½ white or yellow onion

3 cloves of minced garlic

½ diced red or orange pepper

1 ½ tsp cumin

1 tsp chili powder

1 ½ cup salsa

4 cups vegetable broth

2 Tblspn maple syrup

2 – 15 oz can black beanss

1 - 15 oz can corn



1. Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, and a pinch of salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.

2. Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.

3. Once it’s boiling, add black beans and corn and stir. Reduce heat to low and simmer, covered, for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavor will develop.

3. Serve as is or with corn chips, avocado, cheese and or sour cream.

4.  Leftovers will keep covered in the refrigerator for a few days. I've also frozen it for about a month and brought it out again with no problem.



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