Recipe provided by Nourish App – A meal planning app that we highly recommend that you can download and design your own meal plans with recipes that adjust ingredients for your individual goal.
Serves: 1 (Double the recipe for 2 serves)
Ingredients:
• ¾ sml Brown Onion
• 1 x Garlic Clove
• ½ Tbsp Jalapenos (Sliced)
• ½ Tbsp Extra Virgin Olive Oil
• 1 ¾ cup Tomatoes Mexican Style
• 1 cup Vegetable Stock (Liquid)
• 1 x White Corn Tortillas
• 1 ¾ tsp Chilli Powder
• ½ tsp Garlic Powder
• ¾ can Black Beans
• ½ handful Fresh Coriander
• ½ Tbsp Lime Juice
• ¼ sml Avocado
• 1 Tbsp Sour Cream (Lite)
Instructions:
• For the topping, cut the rest of the tortillas into small strips, fry these in a pan with the remaining olive oil until crispy.
• Dice the onion, garlic, jalapeno and half the tortilla.
• Add the onion, garlic and jalapeno to a pot with 3/4 of the olive oil, saute for 5 minutes.
• Add the tinned tomato, vegetable stock, the cut up half of the tortilla, chilli powder and garlic powder. Simmer for 10 minutes.
• To the pot, add the drained and rinsed black beans, along with the coriander and the lime juice. Simmer for 3 more minutes.
• Remove from the heat and use a stick blender to blend the soup. If you like it quite chunky do not blend it as much, just make sure all the tortilla is blended up. Add salt and pepper to taste.
• Serve the soup with sliced avocado, sour cream and crispy tortilla strips on top.