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We are approaching the end of February, and I am NOT ready to let winter slip away from my blistered and cut hands! This weather is what I live for when it comes to creating comfort food and other warming recipes. And make no mistake, winter’s chill has not caused my cuts. I am often in too much of a rush when I am holding a knife. And piping hot pots and pans seem to always get in my way when I’m trying to work. How dare they! Although I have injured myself more than four times this past month, I have my creations to soothe the pain and warm your soul … starting with this fabulous Smoky Black Bean Tortilla Soup.
What I Love About Soups
Shall I count the ways?
- They are a great staple to have in your fridge for easy lunches or dinners during a busy workweek. It’s a no-brainer!
- They always taste better the next day.
- Soup is downright a damn bargain! Use what you have left in your fridge from the week and whip up a batch of fabulousness. Making a beautiful pot of vegetable and bean soup is kind to your pocketbook too.
- It’s a great partner to your favorite sandwich, quesadilla, or slice of toasted sourdough. There is nothing better than a gorgeous tomato soup with a grilled cheese sammie. I use Chao Brand cheese slices as they melt ever so beautifully.
- The best reason of all is that it’s cold outside! Winter is the best time to bust out all of the soup recipes you adore. Enjoy them during the chilly months! (Unless you are a soup freak like me and eat them all year.)
Make at least two batches of soup a week so you can have options. We all love choices, don’t we? Hmmm, minestrone or lentil stew? Potato poblano or butternut squash masala? Vietnamese pho or a smoky black bean tortilla soup?!? Your options are limitless. So, go ahead! Get your soup on!
Have a few friends over for lunch and pair your Smoky Black Bean Tortilla Soup with a side of Fork and Knife Vegan Quesadillas. Be still my heart!
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Smoky Black Bean Tortilla Soup
- Total Time: 40 minutes
Ingredients
2 tbsp olive oil
1/2 red bell pepper, diced
1/2 yellow onion, chopped
1 small poblano pepper, seeds removed, chopped
3 garlic cloves, finely chopped
1 tbsp cumin seeds
1 cinnamon stick
1/2 tsp chipotle powder (add more if you like a smokier flavor)
1– 14.5 oz can fire-roasted tomatoes
6 cups vegetable broth
3 ears of fresh corn, kernels removed
2 cans (or 2 cups cooked from dried) black beans, rinsed
2 bay leaves
Peel from 1/2 of an orange
Juice from 1 lime
1/2 bunch of cilantro, chopped for garnish
1 avocado
4–5 small red radishes or daikon, sliced into rounds or sticks
Vegetable oil, for frying
4 corn tortillas, sliced into thin strips
Instructions
Preheat a Dutch oven or soup pot over medium-high heat. Add olive oil, then bell pepper, onion, and poblano. Sauté for a few minutes, then add garlic, cumin seeds, cinnamon stick, and chipotle powder. Stir to combine and let spices meld. Then, add tomatoes, broth, corn, beans, bay leaves, and orange peel to the pot. Stir to combine and reduce heat to low. Simmer for 20-30 minutes.
Remove bay leaves, cinnamon stick, and peel. Stir in lime juice and cilantro, then season the soup with kosher salt and pepper to taste.
In a small non-stick skillet, heat a bit of oil (just enough to cover the bottom of the pan). In small batches, add tortilla strips into the hot oil and gently fry, moving them around with a rubber spatula as not to burn them. Remove strips, add them to a paper towel, and season with salt. Repeat this step until all of the strips are fried.
Serve into four bowls and top with sliced avocado, radishes, and tortilla chips
- Prep Time: 10
- Cook Time: 30
- Category: soup
- Method: stove top
- Cuisine: Mexican
