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Chipotle Black Bean Tortilla Soup Recipe

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This recipe for Chipotle Black Bean Tortilla Soup is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp coconut oil
1/2 hello onion diced
3 cloves garlic
1/2 red or orange pepper, diced
1 1/2 tsp cumin
1 tsp chili powder
1 1/2 cups blended or chunky spicy salsa
4 cups vegetable stock
2 tbsp maple syrup (optional to taste)
2 15 oz black beans cooked in salt, slightly drained
1 15.25 oz whole kernel corn, drained

Optional:
Lime juice
Fresh cilantro
Tortilla Chips
Directions:
Directions:
1) Heat a large pot over medium heat, Once hot, add oil, garlic, onion, pepper, a pinch each of salt and pepper, and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.

2) Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and maple sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.

3) Once it's boiling, add black beans and corn to 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.

 

 

 

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