45m$10.87Corn Poblano and Black Bean Tortilla Soup
A plant-based tortilla soup with black beans, corn, poblano peppers, tomato broth, and crisp corn tortilla strips. It is hearty enough for lunch and made with common grocery-store ingredients.
- Energy
- 525 calories per serving
- Protein
- 22 g per serving
- Carbs
- 90.9 g per serving
- Fat
- 8.5 g per serving
- Sodium
- 1468 mg per serving
Shopping options
Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
4%
Yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Poblano peppers, seeded and diced
2 Count
Fresh Poblano Peppers
100%
Low-sodium vegetable broth
4 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
100%
Corn tortillas, cut into thin strips
6 Each
Kroger® Soft Traditional White Corn Tortillas
20%
Canned crushed tomatoes
1 Can
Kroger Crushed Tomatoes in Puree
50%
Frozen corn
2 Cup
Kroger® Frozen Super Sweet Corn
93%
Canned black beans, rinsed and drained
2 Can
Kroger® Black Beans
67%
Fine salt
1 Teaspoon
Kroger® Salt
1%
Garlic, minced
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- corn tortillas-6 each
- low-sodium vegetable broth-4 cups
- poblano peppers-2 medium
- yellow onion-1 medium
- garlic-3 cloves
- frozen corn-2 cups
- canned black beans-2 cans
- olive oil-2 tbsp
- canned crushed tomatoes-1 can
- ground cumin-1 tsp
- fine salt-1 tsp
Preheat the oven to 400°F; cut the corn tortillas into strips, dice the poblanos and onion, mince the garlic, and rinse and drain the black beans.
Keep knife tips pointed down and fingers tucked while cutting vegetables and tortilla strips.
Toss the tortilla strips with 1 tablespoon olive oil, spread them on a baking sheet, and bake for 8 to 10 minutes until crisp and lightly browned.
Use oven mitts when handling the hot baking sheet.
Heat the remaining 1 tablespoon olive oil in a large pot over medium heat; add the onion and poblanos and cook for 6 to 8 minutes until softened and fragrant.
Add vegetables carefully to the hot oil to reduce splatter.
Stir in the garlic and cumin and cook for 30 seconds until the spices are toasty and aromatic.
Add the crushed tomatoes, vegetable broth, black beans, frozen corn, and salt; stir well to create a tomato broth with the beans and vegetables evenly distributed.
Bring the soup to a boil, then reduce the heat and simmer for 15 to 20 minutes until the broth is slightly thickened and the poblanos are tender.
Stir and simmer gently to avoid splashes from the hot tomato broth.
Taste and adjust only if needed, then ladle into bowls and top each serving with crisp corn tortilla strips just before serving to keep them crunchy.
Let the soup cool briefly before serving, as tomato-based broth can stay very hot.
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