Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 medium tomatoes, diced
  • 2 cups vegetable broth
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • Juice of 1 lime
  • 4 small corn tortillas
  • 1 tablespoon vegetable oil
  • Salt to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for an additional 1 minute.
  2. Incorporate bell pepper and tomatoes into the pot. Sauté until softened (about 5-7 minutes).
  3. Pour in vegetable broth, black beans, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  4. Preheat oven to 375°F (190°C). Cut tortillas into strips and toss with vegetable oil and a sprinkle of salt. Arrange strips on a baking sheet and bake until crispy (about 10-12 minutes).
  5. Stir in lime juice before serving. Taste and adjust seasoning as needed.
  6. Ladle soup into bowls and top with crispy tortilla strips.