The Pioneer Woman Tasty Kitchen
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Black Bean Tortilla Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

A smooth and flavourful vegetarian Mexican soup with lots of fun toppings.

Ingredients

  • 2 teaspoons Canola Oil
  • 1 whole Onion, Chopped
  • 2 cloves Garlic, Crushed
  • 2 teaspoons Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoons Chipotle Seasoning (optional)
  • 5 cups Vegetable Broth (or Water With Vegetable Base)
  • 1 can (19 Oz. Can) Black Beans, Drained And Rinsed
  • 1 can (14 Oz. Can) Diced Tomatoes
  • 1 cup Corn
  • 1 whole Avocado, Chopped
  • 1 cup Crushed Tortilla Chips
  • 1 cup Sour Cream
  • 1 cup Salsa

Preparation

Heat oil in a Dutch oven over medium heat. Saute onion and garlic for 3-5 minutes. Add cumin, chili powder and chipotle seasoning and cook for another minute. Add broth and bring to a boil. If using water, bring to a boil and then add the vegetable base (around a tablespoonfl, depending on your taste and the strength of your base). Reduce heat to medium-low and add black beans, diced tomatoes, and corn. Simmer covered for 10 minutes. Using an immersion blender, blend the soup until fairly smooth. Pour into bowls and serve with avocado, tortilla chips, sour cream and salsa for everyone to add to their soup as desired.

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Avatar of Erica

Erica on 2.9.2011

So, so good! I did things a bit differently, I didn’t blend anything, so the corn and beans were still whole. I used crushed tomatoes instead of diced (and omitted the onions!) but it was soo good, we all loved it and it made enough for leftovers! Will be making this again and again!

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