So if chicken tinga tacos aren't your jam this Cindo de Mayo, I got another option for you: super easy, flavorful, quick (and vegan!) one pot black bean tortilla soup.
SO many veggies, so much deliciousness. What kind of veggies you might ask? Welp, we got onion, carrot, celery, bell pepper, tomatoes, and fire roasted corn. No dairy, no gluten, no meat, and still so tasty!
I also dressed up the broth base for this soup with some chipotle peppers in adobo sauce and a whole jalapeno for a little heat plus tons of spices.
Add a litte avocado, fresh sliced chives and a cilantro garnish for extra yums.
What are you waiting for ? Get your black bean tortilla soup on by scrolling down for the recipe!Print
One pot Mexican inspired black bean stew done in just 45 minutes. Chock full of veggies, vegan and gluten free!
- 30 ounces canned black beans, drained
- 15 ounces fire roasted corn, drained
- 15 ounces canned diced tomatoes
- ½ white onion, diced
- 4 garlic cloves, minced
- 1 bell pepper (I used ½ red and ½ green), diced
- 1 carrot, peeled, quartered and thinly sliced
- 1 celery rib, halved and thinly sliced
- ½ cup tomato puree
- 1 chipotle in adobo sauce, roughly minced + 1 teaspoon of adobo sauce
- 1 jalapeno pepper, seeds removed, roughly minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons chili powder
- 1 teaspoon ground Mexican oregano
- ¼ cup green onion, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tablespoons fresh lime juice
- 4 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Avocado, chives, cilantro to garnish
- In a large pot, heat olive oil over medium high heat. Add onions, carrots, celery and bell pepper. Cook 5 minutes, stirring occasionally, until somewhat softened.
- Stir in the garlic, jalapeno pepper, chipotle pepper and the adobo sauce . Cook 1 minute, until garlic is fragrant.
- Pour in tomato puree and lime juice. Scrape up any browned bits on the bottom of the pot.
- Add the rest of the ingredients. Bring to a boil, cover and reduce to a simmer. Cook 30 minutes, stirring occasionally.
- Optional: blend a little bit of the soup with an immersion blender or in a standing blender (about 2 cups worth) to thicken it up.
- Add salt and pepper to taste. Garnish with fresh cilantro, chives, and avocado. Serve immediately.