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.