Adding avocado and toasted corn tortilla strips as a topping to this hearty soup gives it southwestern flair.
Ingredients
- 1 tablespoon plus 2 teaspoons organic canola or olive oil, divided
- 1/2 cup chopped onion
- 4 cups chopped cabbage
- 1/2 cup chopped carrots
- 1/2 cup chopped green pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 1 (28-ounce) can cooked, chopped tomatoes with juice
- 1 cup cooked black beans, drained
- 8 corn tortillas cut in 1/2-inch slices
- Pinch of salt
- 1 avocado, peeled, halved and cut lengthwise in strips
Instructions
- Preheat oven to 350°. In a large stockpot, heat 1 tablespoon oil and add the onion. Cook until onion is translucent, about 5 minutes.
- Add cabbage, carrots and green pepper (and more oil if necessary) and cook until cabbage starts to soften, about 3 minutes more. Stir in oregano, cumin, chicken broth and tomatoes with juice. Bring to a boil; then reduce heat and simmer for 20 minutes. To avoid turning the soup too dark, add the black beans during the last few minute sof simmering time.
- While the soup is simmering, place the corn tortilla strips on a baking sheet. Toss with remaining 2 teaspoons oil and sprinkle with salt. Bake for 7-10 minutes until golden brown.
- Serve soup garnished with avocado slices and tortilla strips.
Notes
PER SERVING: 371 cal, 13g fat (8g mono, 3g poly, 2g sat), 0mg chol, 200mg sodium, 56g carb (15g fiber, 10g sugars), 13g protein
