Black Bean Soup and the Up-Staging Sideliner – The Best Tortilla Chips Period!
So it happens ever so often that your supporting dish steals the show. That’s what happened between these tow stars. Don’t get me wrong, the bean soup has a wonderful homey, smoky flavor, but both Aquaman and I devoured the chips at an alarming rate!
Both chips and soup are simplistic and easy to squeeze into a busy weeknight for a pleasing family meal. Not to mention that between the two recipes you’re looking at 12 ingredients in total, two of which are optional ( I didn’t count the water because I’m assuming if you’re reading this, you have water – if not, please review your priorities).
Black Bean Soup:
Ingredients:
1 Tablespoon Canola Oil
1 small onion
1 Tablespoon Chili Powder
1 Teaspoon Cumin
2 Cans (each 15 ounce) Black Beans – rinsed
3 Cups Water
½ Cup Salsa *
¼ Teaspoon Salt
1 Tablespoon Lime Juice
4 Tablespoons Sour Cream (optional)
2 Tablespoons Fresh Cilantro – chopped
Preparation:
First heat the Canola Oil over medium high heat in a large saucepan. Now it’s time for the Onions- cook them, stirring frequently until soft, about 3 minutes. Next add the Chili Powder and the ground Cumin and still stirring, cook for one more minute. Now add the drained Beans, Water and Salsa. Bring the mixture to a boil; reduce the heat and simmer for 10 minutes. Remove the pan from the heat and stir in the Lime Juice.
Transfer half of the soup to a blender and puree. Be very careful when blending hot liquids – they tend to expand and squirt all over the place! Stir the pureed soup back into the saucepan. Divide between bowls and garnish each with Sour Cream and Cilantro, if using (and I recommend you do).
- I used a smoky Salsa for a little more depth of flavor, but you can pick whichever darn Salsa you want!
This soup freezes amazing well, but I will say that freezing in single portions seems to work better than whole batches.
Homemade Flour Tortilla Chips:
I’m a little partial to flour vs. corn when it comes to chips and tortillas, so it was with great pleasure that I undertook the task of making my very own. Personally I made the chips first and then kept them in the oven on warm until the soup was ready.
Ingredients:
12 Flour Tortillas
2 Quarts Safflower or Sunflower Oil
Sea Salt
** Recipe called for electric Fryer
First off, let me tell you, Aquaman and I used to have a fry-daddy. That is up until the point we found ourselves frying everything, and I mean everything in sight! That appliance and those days are behind us (thankfully), but you can still make these without the fryer.
Preparation:
Pre-heat your oven to 200 degree.
Next divide the 12 Flour Tortillas into 2 stacks and slice into 8 wedges. I found that a pizza slicer works the best for even cuts. Spread your new wedges on a single layer of paper towels and allow them to dry for 10 minutes. (Releasing some of the moisture creates a crispier, flakier chip.)
The recipe calls for you to fill your fryer with the oil to the depth of 4-5 inches. I used my 5 quart pan instead. Either way, make sure the oil goes no further than halfway up the side of your container.
Heat the oil to 375 degrees. When the temperature is right, add a few tortilla chips. They do not want to be crowded, so be sure to only add a few at a time. Here’s where a pair of tongs comes in super handy, allowing you to individually turn each chip for maximum frying!
Remove the done chips (done to me meant golden brown) with a slotted spoon and transfer them to a paper towel to drain. If using Salt, add it immediately after placing on paper towel. Add the chip batches to a baking sheet and place in the oven to keep them warm.
They are sooooo delicious.
The only downside is that I would not recommend freezing them. But if your house is anything like ours, no need to worry – and there’s only 2 of us. Should you have any left, the best way to store them for the next few days is in an old fashioned paper lunch bag, although I still say use a chip clip! The bags help to absorb any left over grease and allow the chips to breathe, so they don’t get all mushy (gross!).
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