Black Bean Soup with Cilantro Tortilla Chips

Tonight I made black bean soup using the poblano peppers from my produce basket.  This soup was yummy!  The recipe also made enough for me to take some for my lunch tomorrow at work.  There is a little spicy kick, but not too bad.  Also, I love cilantro!  If you do not like it as much as me, you can cut back on the amount in this recipe.  I put in a 1/2 cup!  When I have soup, I always like to have a little something to dip into the bowl.  Tonight I made tortilla chips out of an Ezekiel brand tortilla.  They turned out to be the perfect addition to the black bean soup.  Finally, I used fire roasted tomatoes from Muir Glen.  I love all of the tomato products from this company and I always use them in my cooking. 

Ingredients:

• 1 15 oz can black beans
• 1 14.5 oz can of fire roasted tomatoes
• 1/2 cup carrot peeled and diced
• 1/2 cup onion diced
• 1/4 cup poblano pepper diced
• 2 cloves garlic minced
• 1/4-1/2 cup cilantro (to taste)
• 2 cups veggie broth (could use chicken broth here too)
• olive oil
• salt
• pepper
• 1/2 cup cilantro, plus a little extra to sprinkle on tortillas
• 1 whole wheat tortilla

1. Heat a T of olive oil in a soup pot over medium heat.
2. Add the onion, poblano pepper, carrot, and a pinch of salt and pepper. Cook until soft about 10 min.
3. Add the garlic and cook for 1 more minute until you can smell the garlic.
4. Add the black beans and stir.
5. Add the can of tomatoes and veggie broth.
6. Bring the mixture to a boil.  Then lower the heat and simmer for 5-10 min. After the soup has simmered, add the cilantro and turn off the heat.

7. Meanwhile, pre-heat the oven to 400 F.
8. Cover a baking sheet with aluminum foil and a little cooking spray.
9. Cut the tortilla into wedges and place on the baking sheet.
10. Sprinkle with olive oil, salt, and cilantro.
11. Bake in the oven until the tortillas are crispy (this took me about 5 - 7 min.)