2 quarts vegetable broth (divided)
2 cups tortilla chips (divided, save 1 cup for garnish)
1 medium yellow onion (diced)
2 cloves garlic (minced)
2 tablespoons olive oil
2 teaspoons ground cumin
1 can diced tomatoes (divided, 15 ounces)
1 can black beans (drained & rinsed, 15 ounces)
2 limes (cut into wedges)
1 cup sour cream
1 cup tortilla chips
In medium saucepot over medium high heat, add the 2 quarts of vegetable broth, bring to a simmer. Pour half of the broth into a blender with 1 cup of tortilla chips and half of the tomatoes. Blend until silky smooth, set aside. Reserve the other half and set aside.
In a medium Dutch oven over medium high heat, add olive oil, onions, garlic and cumin, sauté until translucent about 3-5 minutes. Add reserved tomatoes. Sauté until the tomatoes break down, about 5 more minutes. Stir in the black beans, the blended broth, and the reserved broth, let simmer for 10-15 minutes, season with salt and pepper to taste.
Ladle soup into bowls. Garnish with tortilla chips, sour cream, and lime wedges.
– Serve soup with some shredded chicken for a heartier dish!
– Use water or vegetable stock for a vegetarian dish!