RECIPES Small bites Soups & stews

Chili Soup with Cornbread Croutons

Chili Soup with Cornbread Croutons

Print Recipe
Serves: 6-8

Ingredients

  • For the Croutons-
  • 2 cornbread muffins or 1 1/2 cups cornbread, cut into 1/2 inch cubes (unsweetened)
  • 1/2 teaspoon garlic powder
  • cooking spray
  • For the Soup-
  • 3 tablespoon olive oil
  • 2 onions, medium dice
  • salt
  • 1 cup black beans
  • 3, 28 oz cans diced tomatoes
  • 2 cups vegetable broth
  • salt and pepper to taste
  • 1 tablespoon fresh minced garlic
  • 1 tablespoon paprika
  • 1/2 tablespoon chili spice
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1/2 fresh lime, juiced
  • To serve:
  • 1 cup sour cream
  • 1/2 cup chopped scallions
  • 1/2 cup fresh chopped cilantro
  • 1/2 lime juiced and zested
  • cornbread croutons

Instructions

1

Heat oven to 400 degrees. Arrange cubed cornbread on a baking sheet and season with garlic powder. Coat with cooking spray and toast for 5-7 minutes until golden and crisp.

2

Meanwhile make the soup:

3

Heat a large pot with 3 tablespoons of olive oil. Saute the onions and add a pinch of salt to help the browning process. Saute for 5-6 minutes.

4

Add in the black beans, diced tomatoes, vegetable broth, spices garlic, and lime. Bring to a boil, and then cover and lower to a simmer. Let cook for 30 minutes and blend with an immersion blender leaving a little texture.

5

Serve soup with a dollop of sour cream, scallions, cilantro, lime juice, zest, and croutons. Enjoy!

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