Black Bean and Kale Tortilla Soup

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

1½ teaspoons cumin

1½ teaspoon 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 ½-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 and scallions

Preheat oven to 375 degrees. 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. Add onions, garlic, jalapeño, salt, pepper, cumin and coriander, and stir until 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, avocado, cilantro and scallions and a squirt of lime juice. Pour a few ladles of soup over the "toppings" and garnish with cheese.

From the Rachael Ray Show at rachaelrayshow.com