CHIPOTLE BLACK BEAN TORTILLA SOUP
When the weather is cold, warm spicy soup sounds so good to me. If you like Mexican food, you will thoroughly enjoy this recipe and it is easy to prepare.
The recipe can be found at the “Minimalist Baker” recipe blog. I only removed the oil to make it healthier and left out the optional sweetener. I served it with sprouted red rice which I had never had before but was delicious. See Dr. Axe’s information at the bottom of this page to quickly learn about the health benefits of sprouting. You can read the full article from his website to learn more about sprouting: Sprout Guide: How to Sprout Grains, Nuts & Beans
CHIPOTLE BLACK BEAN TORTILLA SOUP
Ingredients
1/2 white or yellow onion,diced
3 cloves garlic, minced (I used 4 cloves)
1/2 red or orange pepper, diced
1 1/2 teaspoon cumin
1 teaspoon chili powder
1 1/2 cups red salsa, any blended or chunky spicy salsa
4 cups vegetable stock
2 (15-ounce) black beans, cooked in salt, slightly drained (I used canned)
1 (15.25-ounce) whole kernel corn, drained
For serving, optional: lime juice, fresh chopped cilantro, chopped red onion, tortilla chips, cubed ripe avocado, hot sauce
Instructions
Heat a large pot over medium heat. Dry saute the garlic, onion, pepper, and a pinch each salt and pepper. Stir constantly and cook for several minutes until onions are translucent and the peppers have a bit of color.
Add cumin and chili powder and stir to coat. Then add salsa and vegetable stock. 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. (I served with cooked sprouted red rice, fresh cilantro, lime juice, avocado, and Cholula sauce)
