Smoked Paprika Tortilla Soup

This simplified Mexican soup is served with crispy tortilla strips. It's traditionally made with corn tortillas, but you could use flour tortillas if that's what you have on hand. Baked tortilla chips save on cleanup and provide a crunchy garnish.

Cook time: 60 minutes

Servings: 5

Ingredients

• 2 Tbsp olive oil divided
• 1 red onion diced
• 1 red bell pepper diced
• 1 jalapeño minced
• 4 garlic cloves minced
• 1 Tbsp chili powder
• 1 tsp salt divided
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.25 tsp cayenne pepper
• 4 cups vegetable broth homemade or low-sodium store-bought
• 30 oz black beans rinsed
• 28 oz crushed fire-roasted tomatoes and their juice
• 1 cup frozen corn
• 0.25 cup fresh cilantro chopped
• 1 Tbsp fresh lime juice
• 0 tsp salt to taste
• 5 corn tortillas cut into 2 by 1/2 inch strips
• 2 Tbsp olive oil remaining
• 0 sliced avocado for serving
• 0 sour cream for serving
• 0 lime wedges for serving
• 0 fresh cilantro more for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large stockpot or Dutch oven over medium heat, warm 2 Tbsp of the oil. Add the red onion, red bell pepper, and jalapeño and sauté until softened, 5 to 7 minutes. Add the minced garlic, chili powder, 1 tsp of the salt, cumin, smoked paprika, and cayenne pepper and sauté until fragrant, 30 seconds.
3. Add the vegetable broth, black beans, crushed fire-roasted tomatoes and their juice, and frozen corn and bring to a simmer over high heat. Lower the heat to medium-low and simmer for 30 minutes. Remove from the heat and stir in the fresh chopped cilantro and fresh lime juice. Taste and add salt as needed.
4. Meanwhile, toss the corn tortilla strips with the remaining 2 Tbsp of olive oil and spread in an even layer on a baking sheet. Bake until golden, 15 to 17 minutes, tossing halfway through and again toward the end of the cooking.
5. Serve the soup topped with the tortilla strips, sliced avocado, sour cream, lime wedges, and more fresh cilantro.