Tortilla Soup with Jicama Noodles
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Servings 4 -6
- 1 tablespoon extra virgin olive oil
- 1 small white or yellow onion diced
- 1 large garlic clove minced
- 1 large jalapeno seeded and finely diced
- 6 cups low-sodium vegetable broth or chicken broth, if not vegan
- 1 14.5-ounce can fire roasted diced tomatoes
- 1 14.5-ounce can black beans, rinsed and drained
- 1 teaspoon ground chili powder
- 1 teaspoon oregano flakes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 avocado pitted, sliced
- 2 small limes juiced
- 1 cup roughly chopped fresh cilantro leaves
- 1 medium jicama Blade C
- salt and pepper to taste
In a large saucepan heat the olive oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute.
Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add avocado, lime juice, and fresh cilantro to the pot, letting cook for 2-3 more minutes to let the flavors deepend. Season with pepper and salt.
Ladle soup into bowls and top each with about 1/2 cup of jicama noodles.