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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. | 2. 2. Meanwhile, chop the peppers, green onion. Add the veggies into the pot and sauté for another 5-10 minutes. | 3. 3. Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving. | 4. 4. After the soup simmers, ladle into bowls, and top tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
bell pepper	2		chopped	-	-	-	-
corn	1	bag	frozen	-	-	-	-
green onion	1/2	cup	chopped	9.585	2.0377	0.3444	0.1668
cumin	3	tablespoons	ground	67.5	7.9632	3.2058	4.0086
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
rotel tomato chilies	1	can	drained	-	-	-	-
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
black bean	1 1/2 - 2	cups	cooked	0.0	0.0	0.0	0.0
salt			crushed	-	-	-	-
corn tortilla strip				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.