Description
This soup is loaded with smokey chipotle flavour and topped off with homemade tortilla chips!
Ingredients
Scale
Soup
- 1 tbsp avocado oil
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 2 chipotle peppers in adobo
- 1 tsp cumin powder
- 1 tsp oregano
- 1 tsp chilli powder
- 1 tbsp brown sugar (can sub coconut sugar)
- 1 cup crushed tomatoes
- 1-litre vegetable broth
- 1 can black beans, drained and rinsed
- 1/2 cup corn (fresh, canned or frozen)
- 1 avocado, chopped
Homemade tortilla chips
- Avocado or vegetable oil (enough to cover a 1/2 inch layer in the pan)
- 6 corn tortillas, cut into strips
- salt
Instructions
- Prep the soup: Heat the avocado oil in a pan on medium-high heat then add the onion and let cook for 2-3 minutes. Reduce the heat to medium and add the garlic, chipotle peppers, cumin, oregano, chilli powder and brown sugar and mix until evenly coated. Let cook for another 2 minutes to caramelize. Add the crushed tomatoes and vegetable broth and bring the soup to a boil before reducing to low. Cover and let simmer for 30 minutes then transfer to a blender and blend until smooth.
- Make the tortilla chips: Heat the oil in a pan on medium-high heat, then add the tortilla strips in batches letting cook on each side for 1-2 minutes until golden and crispy. Remove and place on some paper towel. Sprinkle with salt.
- Putting it all together: Pour some soup into a bowl then add the garnishes. Top with crispy tortilla chips and enjoy!
Notes
I use chipotle peppers in adobo for this recipe. 2 peppers will give you a pretty spicy soup. If you like it less spicy, stick with one. You can also use dried chipotle peppers.
The brown sugar is essential for that caramelized flavour in this recipe, so don’t leave it out!
The soup broth stores well in the fridge for a week. You can tore any extra tortilla chips in an air-tight Tupperware (if there are any!)
Nutrition
- Serving Size: 1/6 recipe
- Calories: 350
- Sugar: 7g
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 46g
- Fiber: 13g
- Protein: 15g
