Spicy Black Bean & Corn Tortilla Soup

Name: Spicy Black Bean & Corn Tortilla Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 bowls or more, 6-8 serving(s)
Ingredients: 1 medium onion, chopped; 4 garlic cloves, minced; 1 red or chocolate bell pepper, chopped; 2 jalapeno peppers, chopped finely; 2 tablespoons extra virgin olive oil; 6 cups chicken stock or 6 cups vegetable stock; 6 small tomatillos, chopped; 1 (10 1/2 ounce) can diced tomatoes with green chilies; 1 (14 ounce) can black beans, rinsed; 1 (14 ounce) can mild enchilada sauce; 1 (16 ounce) bag frozen tex-mex mixed vegetables (corn, black beans, onions, & peppers, or equivalent); 1 tablespoon lime juice; 1 teaspoon salt; 1/2 teaspoon black & red pepper; 1 teaspoon cumin; 1/4 teaspoon oregano; 4 ounces monterrey jack & colby cheese (shredded); 4 ounces sour cream (for garnish); tortilla chips (for garnish); avocado, slices (for garnish); 4 ounces pico de gallo (for garnish)

⏱ 50 mins 🍽 8 bowls or more, 6-8 serving(s) 🏷 Stocks

This is a robust and piquant soup with Tex-Mex character. Designed to be a satisfying main dish, it offers big flavour without being heavy on fat or dairy. The recipe is highly adaptable for vegetarian or vegan diets by simply switching the stock and cheese. It truly shines when served with all the suggested toppings, allowing each spoonful to feature a unique combination of fresh, vibrant tastes. Preparation takes around 50 minutes.

Ingredients

1 medium onion, chopped
4 garlic cloves, minced
1 red or chocolate bell pepper, chopped
2 jalapeno peppers, chopped finely
2 tablespoons extra virgin olive oil
6 cups chicken stock or 6 cups vegetable stock
6 small tomatillos, chopped
1 (10 1/2 ounce) can diced tomatoes with green chilies
1 (14 ounce) can black beans, rinsed
1 (14 ounce) can mild enchilada sauce
1 (16 ounce) bag frozen tex-mex mixed vegetables (corn, black beans, onions, & peppers, or equivalent)
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon black & red pepper
1 teaspoon cumin
1/4 teaspoon oregano
4 ounces monterrey jack & colby cheese (shredded)
4 ounces sour cream (for garnish)
tortilla chips (for garnish)
avocado, slices (for garnish)
4 ounces pico de gallo (for garnish)

Method

Cook the chopped onion, minced garlic, and chopped peppers in the oil until they become translucent.
Pour in the chicken or vegetable stock, then add the diced tomatoes, enchilada sauce, rinsed black beans, frozen vegetable blend, lime juice, chopped tomatillos, and all the listed seasonings.
Allow the mixture to simmer for 20-30 minutes. To thicken, mix 3-4 tablespoons of cornstarch with a little cool water until smooth, then stir this slurry into the pot. Add water if the soup appears too concentrated.
Continue to simmer at a low boil for 10 minutes until the soup has thickened to your liking.
Ladle the soup into bowls and offer tortilla chips, shredded cheese, sour cream, pico de gallo, and avocado slices as garnishes for serving.

Nutrition (per serving)

Sodium1340900 mg

Recipe details

CategoryStocks

AuthorAshleybakes