You will love this spicy, smokey, flavorful soup topped with buttery avocado, crisp tortilla strips, fresh cilantro and citrusy lime. This easy soup makes a quick and delicious dinner. Vegan | Gluten Free
Servings 6to 8
3 - 4clovesgarlicminced
1/2teaspooon ground cumin
1/4teaspooon dried thyme leaves
1tablespoonchipotle in adobosee Notes
1/2jalapeño pepperfinely chopped, seeds and veins removed
14.5ounce canchopped fire-roasted tomatoes
29ouncecan black beansdrained and rinsed
8corn tortillassliced into about 1/4" wide strips
fresh cilantro or parsley
fresh lime juice
fresh jalapeno slices
plant-based sour cream or yogurt
drizzle of extra-virgin olive oil
extra tortilla strips
In a large heavy bottomed pot, heat the olive oil over medium high heat. Add the onion, celery and carrots. Sauté until the onions have softened, then add the garlic. Cook for a minute then add the cumin and thyme. Stir for a second until fragrant, then add the chipotle and jalapeño. Cook one more minute then add the broth and the tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 20 - 25 minutes.
Add the black beans and continue to simmer for another 5 minutes.
Preheat your oven to 375 degrees. Place the tortilla strips on a baking rack. Bake for 4 to 5 minutes or until just golden and crisp.
Just before serving, remove the soup from the heat and add most of the tortilla strips to the soup, saving some to top it off later. Allow to sit for a few minutes while you prepare the toppings.
Serve the soup with your choice of toppings. Don't forget a generous squeeze of lime juice and a drizzle of extra-virgin olive oil.
Blend a seven ounce can of chipotle in adobo in your blender until pureed. Use what you need, one tablespoon in this case, then store the rest in a labeled zipper bag in the freezer. Whenever you need chipotle in adobo, just break off a piece.Jalapeños can be unpredictable as far as heat. Start with the recommended amount, but feel free to add more. Tip: Jalapeños gain some heat as they get older. So, look for jalapeños with striations or with a bit of red color to be sure you're getting spicy pepper.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com