SOUPtober is in full swing. I don't feel like cooking much other than soups in the fall and cooler weather. I just feel like being cozy all the time. This thick and hearty tortilla soup is packed with lots of beans for easy dipping and vegan protein. You can sub out 1 can of Cannelini beans for some chicken if you want to make it non-veg. This soup is best for your ovulatory phase, or luteal phase.
Ingredients:
Makes ~5 servings
- 32 oz broth
- 1 28-oz can fire roasted crushed tomatoes
- 1 sweet onion
- 4 cloves garlic
- 1 can black beans
- 3 cans Cannellini beans
- 2 c corn/2 husks corn
- 1 jalepeño
- juice of 1 lime
- 2 tsp cumin
- 1 tsp chipotle powder
- 1 bay leaf
- salt
- pepper
- olive oil
- tortilla chips for dipping
- avocado
- cilantro
Directions:
- Chop onion and jalepeño. Mince garlic. Darin and rinse the beans. Preheat a large pot over medium heat and add olive oil once hot.
- Add the onion to the pot and sauté for 2 minutes. Then add the the garlic, and sauté for another minute. Add the broth, crushed tomatoes, and beans and bring to a boil over high heat.
- Once boiling, turn the heat down to medium low and bring to a gentle simmer. Option to blend up some of the soup using an immersion blender or by transferring a couple large ladles (of soup) to a blender, then adding it back into the soup. Then, add the jalepeño, cumin, chipotle, bay leaf, and salt and pepper to taste. Let everything simmer for at least 10 minutes, up to 20 minutes.
- In the meantime microwave the corn wrapped in a damp paper towel for 3 minutes if it is not cooked yet. Once the soup is done simmering, remove the bay leaf and add the corn and lime juice.
- Serve with cilantro, avocado, and tortilla chips for dipping.
For my meat eaters, you can ditch 2 cans of Cannellini beans and add shredded chicken at the end, after you've blended the soup. You can also skip blending the soup entirely. Feel free to add sour cream and cheese to the top if that's what you want too! Enjoy 🫶