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Pumpkin Black Bean Tortilla Soup:
A hearty soup plus nutritious! Pumpkin adds extra flavor, fiber and Vitamin A. Black beans are very high in fiber, folate, protein and iron and donâ€™t forget the tomatoes, which are loaded with Vitamin A and C. Enjoy making this soup by adding more or less of the ingredients. I do encourage you not to leave out the cumin. The cumin gives a subtle smoky flavor.Â
12 (6 inch) corn tortillasÂ
1/4 cup olive oil
1 medium white or yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoons ground cumin
Chopped hot peppers (Jalapeno, Chili pequins, etc. or cayenne pepper to taste)
1 1/2 cups pumpkin puree or canned pumpkin
2 cans of black beans (drained)
1 can diced fired roasted tomatoes, drained (or fresh seeded diced tomatoes)
6 cups low sodium chicken stock or vegetable stock
Salt to taste
Vegetable oil or Canola for deep-fryingÂ
*Cilantro chopped (about a cup or more extra for garnish)
*1 to 2 avocados, peeled, pitted and cubed
Cut 6 of the tortillas into 1/4-inch-wide strips
Heat 4 tablespoons olive oil in a large saucepan over medium-low heat. Add onion, garlic, and chopped tortillas and cook, stirring frequently, until onion is soft.
Add cumin and chopped peppers or cayenne and sautĂ© for another minute.
Add pumpkin, tomatoes, chicken/vegetable stock, and salt and stir to combine. Bring to a boil. Cover, reduce heat, and simmer for one hour.
While the soup is simmering, cut the remaining 6 tortillas in half and then into 1/4-inch-wide strips. And add chopped cilantro.Â Â Heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until very hot but not smoking. Fry tortilla strips in two batches until crisp and light golden (about a minute). Using a slotted spoon, transfer tortilla strips to towels to drain.
To serve, ladle soup into bowls and garnish with tortilla strips, avocado, and cilantro.
*Just a few tips:
â€˘ If you're not sure how much to use, start with 1/8 teaspoon of cayenne, taste the soup after it has simmered for awhile, and then add more if desired.
â€˘ Add half the cilantroÂ at the very last, then remove from heat. Â It will keep its fresh flavor and color. Use the other half of the cilantro toÂ garnish each bowl.
â€˘ Bake tortillas not Fried! Lightly brush both sides of tortillas with oil. Cut tortillas into strips, and spread on a baking sheet.
â€˘ Shredded chicken
â€˘ Donâ€™t forget to squeeze lime juice on the finished soup!