On a large sheet pan toss together tortilla strips and 1 tablespoon oil. Spread out strips and bake until crispy, about 10 minutes. Set aside
In a large saucepan or Dutch oven, heat remaining 2 tablespoons oil over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, chipotles, and chili powder and cook, stirring, 1 minute more
Add tomatoes, beans, and broth. Bring soup to a simmer and cook for 15 minutes to allow flavors to meld
Serve soup in bowls, letting everyone choose their own toppings
Ingredients
4 Corn tortillas, cut into ¼ wide strips
3 tbsp Essential Everyday vegetable oil, divided
1 Yellow onion, diced
4 Garlic cloves, chopped
3 Chipotles from 1 can chipotles in adobo, finely chopped
2 tbsp Chili powder
14.5 oz. can Essential Everyday diced tomatoes
15 oz. can Essential Everyday black beans, drained and rinsed
4 cups Essential Everyday Vegetable Broth
1 cup Essential Everyday thawed frozen corn kernels
4 Green onions, thinly sliced
1 Jalapeno, thinly sliced
1/2 cup Essential Everyday sour cream
1/2 cup Shredded Essential Everyday Cheddar cheese
