CHIPOTLE BLACK BEAN TORTILLA SOUP
CHIPOTLE BLACK BEAN TORTILLA SOUP
1-Pot Chipotle Black Bean Tortilla Soup! Hearty, simple, and so satisfying. The perfect make-ahead meal for easy lunches and dinners!
PREP TIME10 minutes
COOK TIME40 minutes
TOTAL TIME50 minutes
Servings:
Category: Entree, Soup
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days
Ingredients
US Customary - Metric
SOUP
- 2 Tbsp avocado or coconut oil
- 1/2 white or yellow onion (diced)
- 3 cloves garlic (minced)
- 1/2 red or orange pepper (diced)
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa)
- 4 cups vegetable stock (DIY or store-bought)
- 2 Tbsp coconut sugar or maple syrup (to taste) (optional)
- 2 15-ounce black beans (cooked in salt // slightly drained)
- 1 15.25-ounce whole kernel corn (drained)
FOR SERVING optional
- Lime juice
- Fresh cilantro (chopped)
- Red onion (diced)
- Tortilla chips
- Ripe avocado (cubed)
- Hot sauce
Instructions
- Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
- Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
- Once it’s boiling, add black beans and corn and stir. Reduce heat to low and simmer, covered, for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavor will develop. It’s even better the next day.
- Serve as is or with recommended serving options above.
- Leftovers will keep covered in the refrigerator for 5-6 days or in the freezer for 1 month.
CHIPOTLE BLACK BEAN TORTILLA SOUP
CHIPOTLE BLACK BEAN TORTILLA SOUP
CHIPOTLE BLACK BEAN TORTILLA SOUP
1-Pot Chipotle Black Bean Tortilla Soup! Hearty, simple, and so satisfying. The perfect make-ahead meal for easy lunches and dinners!
PREP TIME10 minutes
COOK TIME40 minutes
TOTAL TIME50 minutes
Servings:
Category: Entree, Soup
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days
Ingredients
US Customary - Metric
SOUP
- 2 Tbsp avocado or coconut oil
- 1/2 white or yellow onion (diced)
- 3 cloves garlic (minced)
- 1/2 red or orange pepper (diced)
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa)
- 4 cups vegetable stock (DIY or store-bought)
- 2 Tbsp coconut sugar or maple syrup (to taste) (optional)
- 2 15-ounce black beans (cooked in salt // slightly drained)
- 1 15.25-ounce whole kernel corn (drained)
FOR SERVING optional
- Lime juice
- Fresh cilantro (chopped)
- Red onion (diced)
- Tortilla chips
- Ripe avocado (cubed)
- Hot sauce
Instructions
- Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
- Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
- Once it’s boiling, add black beans and corn and stir. Reduce heat to low and simmer, covered, for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavor will develop. It’s even better the next day.
- Serve as is or with recommended serving options above.
- Leftovers will keep covered in the refrigerator for 5-6 days or in the freezer for 1 month.