Tortilla Soup
Chipotles en adobo add heat to this tortilla soup with black beans and corn. Each bowl is topped with crumbled chips, radishes and cilantro.
Servings: 6
Ingredients
- 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 low-sodium vegetable broth
- 1-15 ounce can black beans drained and rinsed
- 1-15 ounce can sweet corn kernels drained and rinsed
- Sliced avocados, crumbled tortilla chips, sliced radishes, chopped cilantro and lime wedges for serving
Instructions
- 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.
Notes
Adapted from Mexican Food Made Simple by Thomasina Miers
Nutrition
Calories: 286kcal | Carbohydrates: 47g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 850mg | Potassium: 652mg | Fiber: 10g | Sugar: 8g | Vitamin A: 379IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 3mg