Wild Pacific Halibut with Goodly Tomato Coconut Soup
September 13, 2022 | , tomato coconut soup
Tortilla Soup
A hearty and delicious meal in a bowl. You can use pinto or kidney beans, or chickpeas in place of the black beans.
Makes 2 servings
Ingredients:
2 Lita’s Flour Tortillas, white or whole wheat, thawed if frozen
2 Tbsp (30 mL) extra-virgin olive oil, divided
1/2 cup (125 mL) diced onion
1 red bell pepper finely diced
1 tsp (5 mL) ground cumin
1 16 oz (500 mL) container of Goodly™ Hearty Tomato Soup
1 14 oz (398 mL) can black beans, drained and rinsed
2 Tbsp (30 mL) coarsely chopped cilantro leaves
1 avocado, peeled, pitted and diced
1/4 cup (60 mL) vegan sour cream or yogurt
1 lime, halved
Directions:
Cut the tortillas in half, stack them, and cut crosswise into 1/4-inch (0.6 cm) strips. Heat 1 Tbsp (15 mL) oil in a large frying pan over medium heat. Add the tortilla strips and fry, stirring the strips until crisp and golden. Remove to a plate lined with absorbent paper. Set aside until ready to use.
In a medium-sized pot, heat the remaining oil over medium heat. Add the onion, pepper and cumin. Cook until the onion is translucent. Add the Goodly™ Hearty Tomato Soup and black beans. Heat, stirring occasionally until the soup comes to a boil. Ladle into bowls and garnish with the toppings. Squeeze in the lime to taste.
