Black Bean Tortilla Soup
- Yield: 8 1x
Ingredients
Units
Scale
- 3 cups black beans
- 1/2 cup onion, chopped
- 1 tbsp coconut oil
- 1-2 red or yellow bell peppers, chopped
- 3 garlic cloves
- 1 small can Chilis in Adobo Sauce
- 2 cans tomatoes
- 2 cans sweet corn
- 1 can white beans
- 4 cups vegetable stock
- 1 tsp cumin
- chili powder
- 1 tbsp sugar
Optional Garnishes
- cilantro
- shredded cheese
- onion
- tortilla chips
- avocado
- lime juice
Optional additions to soup (more of a taco soup inspiration)
- canned green chilis, chopped
- ground beef or shredded chicken
- cheese (to be melted into the soup)
- cream cheese
Instructions
- Heat large pot over medium heat. Add oil, garlic, onion, and salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent.
- Add cumin and chili powder and stir. Then add chopped chilis with adobo sauce, canned tomatoes, vegetable stock and 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.
- Serve as is or with optional garnishes.
- If you want it a little thicker, take out a couple cups to puree, then add back in.
Find it online: https://recipes.jordanprins.com/black-bean-tortilla-soup/