Black Bean Tortilla Soup

This is my toddlers favorite. I add lots of avocado to hers and exclude the cheese and sour cream.

Tortilla Soup with Black Beans

• 1 T olive oil
• 2 cloves garlic
• 1 tsp chili powder (this is not spicy so don't be scared)
• 2 cans petite diced tomato
• 2 cans black beans, drained & rinsed
• 2 cups chicken or veggie broth
• 1 10oz package of frozen corn
• salt and pepper
• crushed tortilla chips (optional)
• salsa (optional)
• avocado (optional)
• sour cream (optional)
• cheese (optional)

In a large sauce pan heat oil over medium heat, cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes with juice, beans, broth, corn and 1 cup water. Season with salt & pepper.

Bring to boil; reduce to simmer. Add tortilla chips and cook until soft; about 2 mins. Remove from heat and if eating now garnish with any optional ingredient.

If freezing, let cool completely in fridge over night.  Put in gallon size bags and lay flat to freeze.

To reheat:  Let thaw in the fridge for 24 hours. Add to sauce pan and heat on medium until starting to bubble. Turn down to low and let simmer until heated through.  Garnish before eating. 

Dan's toppings:  cheese, sour cream, extra tortilla chips
Amanda's toppings:  tortilla chips, avocado, black bean and corn salsa from Target... yum!