Healthy, hearty vegetable tortilla soup
Brrrr, its bone chilling out there! Here is a recipe that will warm and comfort you without you having to do a spin class to work it off.
1 sweet onion chopped
1 bell pepper chopped
5-10 cherry tomatoes cut in half
1 8oz can black beans drained and rinsed
1 and 1\2 cups sweet corn (frozen or canned)
2 cloves of fresh garlic sliced
1\2 cup white cooking wine
2 bay leaves
1\2 teaspoon smoked paprika( key ingredient)
a pinch of chili powder
a pinch of cumin
1 -2 tablespoons olive oil
4 cups chicken broth or more if needed
4-5 corn tortillas
fresh cilantro for garnish
Heat the oil in a pot, add onions, peppers, bay leaves and tomatoes.
Saute on medium\low heat until onions are a bit transparent; about 5 minutes.
Add the garlic and smoked paprika and cook for about 2-3 minutes.
Add the wine and reduce for about 4-5 minutes.
Add beans, corn, broth and corn tortillas (you can add them whole and they will break down and create a nice thickness to the soup). You may need more broth.
Bring to a boil and then reduce heat to simmer and cover.
Keep checking it and stirring, you should notice the tortillas breaking up nicely.
Simmer for about an hour and a half or until tortillas are creamy.
Enjoy!
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