February 16th, 2016
Chef Matt Dean Pettit for Campbell Canada
In a large saucepan, heat vegetable oil over medium heat. Add the onion, cook, stirring occasionally, for approximately 2-3 minutes or until tender and translucent.
Add the chili powder, cumin, tomato and black beans. Stir mixture together to combine, and sauté for 2-3 minutes over low to medium heat.
Add the Creamy Tomato soup to the black bean mixture. Return mixture to high heat, and bring to a near boil. Reduce temperature to low, and simmer for 15 minutes.
Meanwhile in a frying pan, heat canola oil over high heat. Add taco strips in small batches into the hot oil, and fry for approximately 1-2 minutes or until crispy. Remove from fryer and wipe off any excess oil using a paper towel.
In a mixing bowl, combine sour cream, juice from 2 limes and chili powder. Combine together until it has a thin enough consistency to run as a drizzled sauce. Add a small amount of water, approximately 1 tbsp (15 mL), if needed to thin the mixture out.
Ladle soup evenly into 4 bowls, garnish with a drizzle of chili lime Crema and crispy tortilla chips.
610 Calories, 30 g fat, 490 mg sodium, 68 g carbohydrate, 17 g fibre, 17 g protein, 20% daily value calcium