Black Bean Tortilla Soup

This is a super fast vegetarian recipe that makes soup for days!  You can keep it vegan if you leave out the cheese and sour cream too.

  • 1 large yellow onion, chopped
  • 1 can diced green chilies
  • 4 cloves garlic, minced
  • 2 T oil
  • 2 t cumin
  • 1 t red pepper flakes
  • 1 family size can condensed tomato soup
  • 4 cups vegetable stock
  • 1 large can crushed tomatoes
  • 2 cans Rotel
  • 3 cups water
  • 2 cans black beans, drained
  • 1 can corn

Add-ins at table: Tortilla chips, Mexican blend shredded cheese, sour cream, avocado chunks, cilantro, lime

  1. In a large pot, sauté onions, chilies and garlic in oil for 6 minutes over medium heat. Add cumin and red pepper flakes, stir and continue to cook 2 minutes.
  2. Pour in and stir remaining ingredients. Turn heat to high, stirring occasionally. Bring to boil.
  3. Remove from heat, let cool for five minutes.
  4. Serve with add-ons.

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