Today, Marie Reginato and our R&D team have come up with a hot, spicy Tortilla Soup that is perfect all year-round.
By combining together fire-roasted tomatoes, onions, mushrooms, yellow corn and black beans, this soup is an abundance of flavor that will burst forth in your mouth. Additionally, the chipotle will provide just the right amount of kick.
We topped off our dish with some avocados and, of course, tortilla strips to provide a little balance to the spiciness.
Check it out below:
Tortilla Soup
Soup BlendServes 4Prep Time: 15 minutes | Cook Time: 40 minutes
Ingredients
- 1 tablespoon avocado oil
- 1 small yellow onion, roughly chopped
- 3 garlic cloves, chopped
- 2 cups Guan’s Soup Blend Mushrooms, roughly chopped
- 1 teaspoon cumin powder
- Pinch of chili flakes
- 2 chipotle peppers, in adobo
- 4 cups low-sodium vegetable broth
- 1 (14.5) ounce can black beans, drained and rinsed
- 1 (14.5) ounce can fire roasted diced tomatoes
- 1/2 cup corn (fresh, canned or frozen)
- 1 avocado, roughly chopped
- Handful of fresh cilantro
- Squeeze of lemon/lime
- Handful tortilla chips
- Sea salt
Instructions
- In a large Dutch oven (or pot) on medium-high heat, warm the avocado oil. Add the onions and garlic, and cook for a few minutes. Once the onions have softened, toss in the mushrooms, spices and a pinch of sea salt.
- After a little while, add in the black beans, tomatoes and corn before finally pouring in the vegetable broth. Bring the pot to a boil. Once it boils, lower to a simmer and cook for 20 – 25 minutes. Once it’s ready, serve in bowls with a squeeze of lime juice. Top with avocado cubes, tortilla and cilantro. Enjoy!