- 2 tbsp olive oil
- 2 garlic cloves
- 1 onion, diced
- 1 poblano pepper, diced
- 2 jalapeno peppers, diced
- 2 carrots, peeled and diced
- 2 tbsp cumin
- 2 tsp coriander
- 1 15 oz can fire roasted tomatoes
- 1 large can crushed tomatoes
- 2 cans corn, rinsed and drained
- 2 cans black beans, rinsed and drained
- 4 c vegetable broth
- 4 corn tortillas
- 1 avocado, diced
- ¼ c chopped cilantro
- Lime wedges
In a large sauce pan, heat 1 T oil over medium heat.
Add onion, poblano pepper, garlic and pinch salt. Stir to combine and cook until onion is translucent and cooked down, about 7 minutes.
Add the jalapeno peppers, carrots, cumin, and coriander. Stir together and cook another 5 minutes until carrot is tender.
Add the corn, black beans, tomatoes, vegetable broth.
Stir and bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
While soup is cooking, make the tortilla topping.
Heat the remaining tbsp. oil in a cast-iron or non stick pan.
Cut the tortillas into small strips and add to the hot pan.
Cook until crispy, remove and set aside.
Top soup with tortilla strips, diced avocado, sprinkle cilantro and lime wedge.