Chipotle Black Bean Tortilla Soup
Ingredients
The soup
-
2
Tbsp
avocado or coconut oil
-
½
unit
white or yellow onion (diced)
-
3
cloves
garlic (minced)
-
½
unit
red or orange pepper (diced)
-
1½
tsp
cumin
-
1
tsp
chili powder
-
1½
cups
Red Chipotle Salsa (or any blended or chunky spicy salsa)
-
4
cups
vegetable stock
-
2
Tbsp
coconut sugar or maple syrup (optional)
-
2
15-ounce cans
black beans (cooked in salt, slightly drained)
-
1
15.25-ounce can
whole kernel corn (drained)
For serving (optional)
-
to taste
lime juice
-
to taste
fresh cilantro (chopped)
-
to taste
red onion (diced)
-
to taste
tortilla chips
-
to taste
ripe avocado (cubed)
-
to taste
hot sauce
Instructions
- Heat a large pot over medium heat and add oil, garlic, onion, and pepper with a pinch of salt and pepper. Cook until the onions are translucent.
- Add cumin and chili powder, stirring to coat the vegetables.
- Add salsa, vegetable stock, and coconut sugar, stirring to combine and bring to a low boil.
- Once boiling, add black beans and corn, then reduce heat to low and simmer covered for at least 30 minutes, stirring occasionally.
- Serve as is or with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
265
Total fat
5.3g
Total carbohydrates
51g
Total protein
11.6g
Sodium
951mg
Cholesterol
0mg
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