Black Bean and Kale Tortilla Soup

by Rachael Ray Show Staff 9:00 AM, January 8, 2016

Aired January 8, 2016

Serves 4

6 corn tortillas, halved then thickly sliced across
All-natural pump olive or grapeseed oil spray
Salt and pepper
About 2 tablespoons olive oil
1 white onion, chopped
2 large cloves garlic, chopped
1 jalapeño pepper, seeded and chopped
1 1/2 teaspoons (half a palmful) cumin
1 1/2 teaspoon (half a palmful) coriander
1 15-ounce can diced tomatoes with green chilies
1 15-ounce can black beans, lightly drained
1 bunch flat-leaf kale, stemmed and cut into 1/2-inch strips or chopped
1 quart chicken or vegetable stock plus 2 cups water

To Serve:
Lime wedges
Sliced radishes
Diced avocado
Queso Fresco or Cotija crumbles
Cilantro leaves


Preheat oven to 375°F. Scatter tortilla strips on a baking sheet and spray with cooking spray. Bake to deep golden then season with salt.
Heat a medium soup pot over medium-high heat with olive oil, 2 turns of the pan. Add onions, garlic, jalapeño, salt, pepper, cumin and coriander, and stir to tender, 5 minutes. Add tomatoes with green chilies, black beans, kale, stock and water, and bring to boil. Reduce heat and simmer a few minutes for soup to thicken a bit and flavors to combine.
To serve, pile some toasted tortilla pieces in a shallow bowl and top with radishes and avocado. Pour a few ladles of soup over and garnish with cheese, cilantro and scallions.