Tortilla Soup

Preparation time: 8 minutes
Cook time: 52 minutes
Total time: 1 hour
Servings: 4

4 (6-inch) corn tortillas, cut into thin strips
Salt to taste
2 tbsp olive oil, divided
1 medium onion, diced
4 cloves garlic, smashed and sliced
2 tbsp tomato paste
2 tsp ground cumin
½ tsp ground cayenne pepper, to taste
1 (14-oz) can chopped tomatoes
6 cups low-sodium vegetable broth
1 (15-oz) can low-sodium black beans, drained and rinsed
3 cups baby spinach
1 ripe avocado, pitted, peeled and diced


  • Preheat the oven to 350 degrees F.
  • Toss the tortillas with a tablespoon of olive oil and a pinch of salt. Spread in an even layer on a baking sheet and bake until crispy and well browned, about 15-20 minutes.
  • In a heavy-bottomed pot, heat the oil over medium-high and cook the onions until they turn translucent. Add the garlic and cook for 3 more minutes. Add the tomato paste, cumin, and cayenne pepper. Cook, stirring for 1 minute. Add the canned tomatoes, cook for about 10 minutes.
  • Add the broth and bring to a boil. Reduce heat and let simmer for 20 minutes. Add the black beans and continue to simmer for 5 minutes. Stir in the baby spinach. Cook for 3 minutes or until the spinach has wilted.
  • Serve in bowls with the baked tortilla chips, topped with avocado.

*Adapted from