CHIPOTLE BLACK BEAN TORTILLA SOUP

It is officially fall and while the temperature may still be in the 80’s during the day, we are now experiencing the start of cozy soup weather by night. This vegan Chipotle Black Bean Tortilla soup is the perfect comfort food we need after a long day. It’s flavorful, hearty and super easy to make – all you need is a pot & a few yummy ingredients.

Black beans and corn provide excellent sources of fiber, protein and vitamins. The added Coconut oil is rich in Vitamin E and fatty acids to help you achieve soft and smooth skin. We’re all about that this season :-)

Make a big batch of this delicious goodness & enjoy it throughout the week!

INGREDIENTS:

2 Tbsp coconut or avocado oil

1/2 Diced white or yellow onion

3 Cloves minced garlic

1/2 Diced red or orange pepper

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 (optional)

2 15-ounce Can of Black beans

1 15.25-ounce Whole kernel corn

HOW-TO:

1. Heat a large pot over medium heat. Once hot, add coconut oil, garlic, onion, pepper, and a pinch of salt and pepper. 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, stir to coat. Add salsa, vegetable stock and coconut 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. Reduce heat to low and let it simmer for approximately 30 minutes, stirring occasionally. The longer it simmers, the more the flavor will develop!

4. Serve as is or garnish with fresh cilantro, tortilla chips, ripe avocado or a splash of lime juice. Enjoy :-)

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