Creamy Tortilla Soup

• 3 tablespoons Olive Oil
• 1 Medium Onion, large dice
• 1 Poblano Pepper, large dice
• 1 Cubanelle Pepper, large dice
• 3 Garlic cloves, minced
• 1 teaspoon Coriander
• 1 teaspoon Cumin
• 1 4 oz can chopped green chiles
• 1 28 oz. can diced tomatoes
• 1 15 oz. can black beans, drained and rinsed
• 6 ounces Cream Cheese (reduced fat)
• 1 1/2 cups Chicken Broth
• 1 cup Half & Half
• 4 tablespoons Lemon Juice
• 2 Corn Tortillas, julienned
• 3 tablespoons Cilantro, chopped
• 3 Green Onions, chopped

1. Heat olive oil over medium heat. Add onions. Season with salt and pepper and saute for about 5 minutes. Add peppers, season again with salt and pepper and saute for another 5 to 10 minutes.
2. Add garlic, coriander and cumin and saute until fragrant. Add green chilies, diced tomatoes, black beans and cook mixture until some of the liquid evaporates (about 8 to 10 minutes).
3. Reduce heat to medium low and add cream cheese. Stir until cream cheese is completely melted. Add chicken broth and half & half and cook for another 20 to 30 minutes.
4. Remove from heat and stir in lemon juice. Ladle into bowls and top with tortilla strips, cilantro and green onions.

olive oil, onion, pepper, pepper, garlic, coriander, cumin, green chiles, tomatoes, black beans, cream cheese, chicken broth, lemon juice, corn tortillas, cilantro, green onions

Taken from food52.com/recipes/75122-creamy-tortilla-soup (may not work)