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  • 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
  • Scallions


Serves: 4


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.