Description
A warming and comforting tortilla soup packed with smoky spices, rich flavors, and protein. Ready in under 30 minutes!
Ingredients
Scale
- 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
- 2 Tbsp coconut sugar or maple syrup (to taste, optional)
- 2 15-ounce cans black beans (cooked in salt, slightly drained)
- 1 15.25-ounce can whole kernel corn (drained)
- Lime juice for serving
- Fresh cilantro (chopped) for serving
- Red onion (diced) for serving
- Tortilla chips for serving
- Ripe avocado (cubed) for serving
- Hot sauce for serving
Instructions
- Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, and a pinch each of salt and pepper.
- Cook for about 4-5 minutes, stirring frequently, until onions are translucent.
- Add cumin and chili powder and stir to coat.
- Add salsa, vegetable stock, and coconut sugar; stir to combine.
- Increase heat to medium-high and bring to a low boil.
- Add black beans and corn; stir.
- Reduce heat to low and simmer, covered, for at least 30 minutes, stirring occasionally.
- Serve with lime juice, cilantro, red onion, avocado, and tortilla chips.
Notes
Leftovers can be stored in the refrigerator for 5-6 days or frozen for 1 month. For a thicker consistency, use an immersion blender briefly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg