We’re coming upon the season which is no longer referred to as soup season. As the temps warm, it’s harder and harder to for me, at least, to pour over a steaming hot bowl of something. Mom, on the other hand…grandma, too, could eat the steamiest bowl of chicken soup every day of the year, 100 degrees be damned and totally be fine. But, for me, it’s cyclical (which means I’m sneaking in what will likely be the season’s last batch of French Onion Soup this weekend).
Seizing the day, and my love of all things that combine cumin, oregano, chili powder and cayenne and beans, we’ve got tortilla soup.
First off, how have I made it 4+ years of writing these pages and making all these things without making tortilla soup? To err is human. Second, this is actually a vegetarian tortilla soup, with extra beans for protein (and which means extra cheese for more protein). I have nothing against adding some chicken to this mix, but that’s for another day. Today, embrace the legumes.
It’s so simple, and uses the combination found in my tried-and-true homemade taco seasoning. Garnished with avocado, the aforementioned cheese, cilantro and some tortilla chips (and sour cream and lime!), it’s irresistible and comforting and gives you all the good, and just a little bit spicy, feels.
- 1 medium yellow onion (about 1-1 1/2 cup), diced
- 1 red pepper, cored and diced (about 1 cup)
- 1 jalapeno, cored and diced (seeds removed if you're not a fan of heat)
- 2 TB olive oil
- 4 cloves garlic
- 2 TB chili powder
- 1 TB cumin
- 1 TB oregano
- 2 tsp salt
- 1 ½ tsp smoked paprika
- 1 tsp coriander
- ½ tsp cayenne
- 2 14-oz cans black beans, rinsed
- 1 14-oz can diced tomatoes, unsalted
- 4 cups vegetable stock
- 1 cup water
- 1 lime, juiced
- cilantro, to garnish
- shredded cheddar cheese, to serve
- lime, to serve
- sour cream, to serve
- avocado, sliced, to serve
- tortilla chips, to serve
- In a medium saucepan over medium high heat, add the olive oil and onions. Let cook about 2 minutes and add the chopped red pepper, jalapeño and spices. Let cook another 7 minutes until all the veggies are soft, stirring occasionally. Add the garlic and cook another one minute.
- Add the beans, tomatoes, stock, lime juice and water. Turn the heat to high and bring to a boil. Reduce to a simmer and serve when ready. Garnish each bowl with sour cream, cilantro, lime, avocado and chips as desired.
- Let it rest a few days in the fridge- it'll taste even better!
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