A deliciously smokey and hearty 1-pot chipotle black bean tortilla soup ready in under an hour; with delicious chipotle salsa, black beans, tasty avocado and crispy baked tortillas.
https://minimalistbaker.com/chipotle-black-bean-tortilla-soup/
Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper and salt and pepper. Stir and cook for four to five minutes, stirring frequently until onions are soft and translucent.
Add cumin and chili powder, stir to coat ingredients. Add salsa, vegetable stock and coconut sugar. Stir to combine, increase heat to medium and bring to a low boil.
Once boiling, add black beans and corn and stir. Reduce heat to low, cover and simmer for 30 minutes or more, stirring occasionally. The longer the soup simmers, the more flavor it will have.
Top with desired toppings such as cilantro, cheese, avocado, lime juice or hot sauce.
Heat oven to 350 degrees F. Cut Sonora Tortillas into small strips and line on a parchment-lined baking sheet.
Bake until golden and crispy, around 7-10 minutes.
Ingredients
Directions
Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper and salt and pepper. Stir and cook for four to five minutes, stirring frequently until onions are soft and translucent.
Add cumin and chili powder, stir to coat ingredients. Add salsa, vegetable stock and coconut sugar. Stir to combine, increase heat to medium and bring to a low boil.
Once boiling, add black beans and corn and stir. Reduce heat to low, cover and simmer for 30 minutes or more, stirring occasionally. The longer the soup simmers, the more flavor it will have.
Top with desired toppings such as cilantro, cheese, avocado, lime juice or hot sauce.
Heat oven to 350 degrees F. Cut Sonora Tortillas into small strips and line on a parchment-lined baking sheet.
Bake until golden and crispy, around 7-10 minutes.
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