Black Bean Tortilla Soup

Name: Black Bean Tortilla Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 425 grams black beans (rinsed and drained); 237 milliliters frozen corn kernels; 59 milliliters loosely packed fresh cilantro leaves, chopped; 2 garlic cloves, crushed with press; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 59 milliliters fresh lime juice; 946 milliliters 32 ounces reduced-sodium chicken broth; 340 grams large onion, chopped; 2 mediums poblano chiles (3 ounces each, seeded and chopped); 8 servings salt; 680 grams chicken thighs (boneless, skinless, and cut into 1/2 inch wide strips); 473 milliliters coarsely broken tortilla chips; 1 Tbsp vegetable oil; 473 milliliters water

Black Bean Tortilla Soup is a gluten free and dairy free main course. This recipe serves 8. One portion of this dish contains approximately 27g of protein, 13g of fat, and a total of 390 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of vegetable oil, corn kernels, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.