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Black Bean Soup with Crispy Tortillas
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Rating: 5
by: john Reviewed: 02/07/2012
This is a fantastic recipe because it is so easy and quick. I don't bother with the tortillas, but I do like to add plenty of chorizo. Another change I make is to put both cans of beans in food processor and pulse a few times to get a rough chop. It makes the soup creamier instead of full of whole black beans. The original recipe in my Food & Wine also called for one chopped pickled jalapeno (and says this is one of the secrets of the soup's great taste).
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