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Chipoltle Black Bean Tortilla Soup

Smoky chipotle black bean soup with corn, finished with lime, avocado, and tortilla chips.

Ingredients

• 2 tbspoil
• ½white or yellow onion (diced)
• 3cloves garlic (minced)
• ½red or orange pepper (diced)
• 1½tsp cumin
• 1tsp chili powder
• 1½cups Red Chipotle Salsa
• 4cups vegetable stock
• 2Tbsp maple syrup (to taste)
• 215-ounce black beans (drained)
• 115.25-ounce whole kernel corn (drained)

Instructions

1. Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
2. Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
3. Once it’s boiling, add black beans and corn and stir. Reduce heat to low and simmer, covered, for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavor will develop. It’s even better the next day.

Notes

• Lime juice
• Fresh cilantro (chopped)
• Tortilla chips
• Ripe avocado (cubed)