I got this recipe from a coworker many years ago and instantly became a favorite. I adapted many of the quantities but there wasn't much to adapt to make it gluten and dairy free. It's a vegetarian soup but would also be good with some shredded chicken added, just add more broth to compensate.
Ingredients
6 corn tortillas; slice into 1/2 inch strips
avocado, cubed
DF sharp cheddar cheese
chopped cliantro
lime wedges, to garnish
1 tablespoon canola oil
1 teaspoon ground cumin
1 cup chopped onion
1 1/2 cups chopped celery
1 green pepper
4 cups low sodium chicken broth
2 cups low sodium beef broth
1 can black beans
1 can chopped tomatoes with green chilies (I always buy the hot for some added flavor)
1 cup corn kernels
Directions
Preheat the oven to 350 degrees. Place the tortilla strips on a baking sheet and bake until crispy, about 10 minutes.
In a medium saute pan, heat the oil. Add the onion, celery, green pepper and cumin. Saute over medium high heat until vegetables are tender and fragrant, about 5 minues. Meanwhile, put the broth, black beans, tomatoes, and corn in a stock pot. Add the vegetables once they are cooked. Once the soup is hot it's ready to serve.
Ladle the soup into a bowl. Sprinkle the cheese, cilantro, avocado and tortilla strips on top. Garnish with a lime wedge and serve.
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