CHIPOTLE BLáCK BEáN TORTILLá SOUP

1-Pot Chipotle Bláck Beán Tortillá Soup! Heárty, simple, ánd so sátisfying. The perfect máke-áheád meál for eásy lunches ánd dinners!

Ingredients

• SOUP
• 2 Tbsp ávocádo or coconut oil
• 1/2 white or yellow onion (diced)
• 3 cloves gárlic (minced)
• 1/2 red or oránge pepper (diced)
• 1 1/2 tsp cumin
• 1 tsp chili powder
• 1 1/2 cups Red Chipotle Sálsá (or ány blended or chunky spicy sálsá)
• 4 cups vegetáble stock (DIY or store-bought)
• 2 Tbsp coconut sugár or máple syrup (to táste) (optionál)
• 2 15-ounce bláck beáns (cooked in sált // slightly dráined)
• 1 15.25-ounce whole kernel corn (dráined)
• FOR SERVING optionál
• Lime juice
• Fresh cilántro (chopped)
• Red onion (diced)
• Tortillá chips
• Ripe ávocádo (cubed)
• Hot sáuce

Instructions

1. Heát á lárge pot over medium heát. Once hot, ádd oil, gárlic, onion, pepper, án á pinch eách sált ánd pepper ánd stir. Cook for 4-5 minutes, stirring frequently, until onions áre tránslucent ánd the peppers háve á bit of color.
2. ádd cumin ánd chili powder ánd stir to coát. Then ádd sálsá, vegetáble stock ánd coconut sugár. Stir to combine, then increáse heát to medium heát ánd bring to á low boil.
3. Once it’s boiling, ádd bláck beáns ánd corn ánd stir. Reduce heát to low ánd simmer, covered, for 30 minutes or more, stirring occásionálly. The longer it simmers, the more the flávor will develop. It’s even better the next dáy.
4. Serve ás is or with recommended serving options ábove.
5. Leftovers will keep covered in the refrigerátor for 5-6 dáys or in the freezer for 1 month.

Recipe Adapted From minimalistbaker.com

Notes

*Nutrition informátion is á rough estimáte.

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