Chipotles en adobo add heat to this tortilla soup with black beans and corn. Each bowl is topped with crumbled chips, radishes and cilantro.
- 3 tablespoons olive oil
- 1 large onion, sliced
- 3 garlic cloves, peeled and sliced
- 1/2 cup fine polenta
- 1 heaping tablespoon chipotles en adobo
- 1–28 ounce can whole peeled tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1–1/2 quarts vegetable stock
- 1–15 ounce can black beans, drained and rinsed
- 1–15 ounce can sweet corn kernels, drained and rinsed
- Sliced avocadoes, crumbled tortilla chips, sliced radishes, chopped cilantro and lime wedges for serving
- Heat the olive oil in a large saucepan over medium heat. Sauté the onion without browning until it is very soft and translucent, about 7-9 minutes. Add the garlic and polenta and cook for 5 minutes. Add the chipotles, tomatoes, oregano, salt and pepper and cook for an additional 5 minutes. Pour in the stock and simmer for 10 minutes.
- Puree the soup in the pot using an immersion blender, or transfer the soup in batches to a blender and puree until smooth. Return the soup to the saucepan. Add the black beans and corn and simmer on low for 10 minutes.
- Divide the soup into individual bowls and top with tortilla chips, radishes, cilantro and a squeeze of lime juice.
Adapted from Mexican Food Made Simple by Thomasina Miers