Jamaican Tortilla Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 2 tablespoons tomato paste
• 2 (14.5-ounce) cans diced tomatoes
• 3 cups vegetable broth
• 2 (15-ounce) cans black beans, drained and rinsed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 cup frozen corn
• 2 tablespoons lime juice
• 1/4 cup chopped fresh cilantro
• 4 (6-inch) corn tortillas, cut into strips
• 1/4 cup sour cream or Greek yogurt, for serving
• 1 avocado, diced, for serving

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, coriander, paprika, and oregano and cook for an additional minute.
3. Stir in the tomato paste, diced tomatoes, broth, beans, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. Stir in the frozen corn and lime juice, and simmer for an additional 5 minutes.
5. Remove from the heat and stir in the cilantro. Serve the soup topped with tortilla strips, sour cream, and diced avocado.

Interesting Facts

• This Jamaican Tortilla Soup is a great way to use up leftover tortillas.
• The bold combination of spices gives this soup an unmistakable Caribbean flair.
• This soup is a great way to add more vegetables to your diet.