Black Bean Chipotle Tortilla Soup: Food Fight Friday

Happy Friday fellow food slingers!

I look forward to Friday’s, not just because it’s friday but because it’s an excuse to show off what we’ve been grubbin on in the pura-days household (puravidaville/Dandays fusion).

This also happens to be my first food posting since Monday! It’s kind of cool to take a break and share other aspects of yourself sometimes. 🤷🏼‍♀️ Take a look at what I’m talking about 🙄.

Now that we are all settling down from the Halloween excitement and the weather is finally cooling down here, in Los Angeles, I’m back on my soup, stew, chili kick. Okay, so it’s not cool cool in LA yet but it cools down at night, and that makes for cool brisk mornings which is as close as us la la landers get to soup, stew, chili weather.

Watch out Food Fight Friday Fam because today’s ammo is going to be hot!

Huhhhh, huuuuhhhhh…

Black Bean Chipotle Tortilla Soup

This recipe has two components since I made the chipotle sauce myself. There is the soup and there is the chilpotle and of course there is whatever toppings you want for your own bowl. I used avocado, cilantro, tomatoes, jalapeño and green onion, but feel free to use whatever is in your kitchen.

Ingredients

1 onion (chopped)
4-5 garlic cloves (minced)
1 red or orange bell pepper (chopped)
2 Tsp cumin
1.5 Tsp chili powder
2-3 Cups chipotle sauce (directions below)
4-5 Cups vegetable broth
3 cans black beans
1 lime

Chipotle Sauce

1/2 onion (chopped)
3 garlic cloves
1 Cup red bell pepper (chopped) or chopped carrot
1 can diced tomatoes
1/2 Tsp cumin
1/2 Tsp chili powder
2 chipotle peppers (in adobo sauce)
1 Tsp adobo sauce
1/3 Cup vegetable broth
1 lime (juiced)

I started with the chipotle sauce. First, chop your onion, bell pepper (or carrots) and mince the garlic. Then heat some olive oil in a pan over medium heat.

Now sauté your onion and bells until nice and fragrant.

Add the garlic, stirring constantly so it doesn’t burn, letting the flavors all mix together.

Throw in the tomatoes, cumin, chili powder, sea salt and pepper and mix it all in. Reduce your heat and simmer for about 4 minutes.

Move the sauce to your blender and add the chipotle peppers, adobo sauce, lime juice and vegetable broth.

Blend until nice and creamy! I tasted my sauce and adjusted several times before settling on the flavor. I tend to like a little spicier so added a little more adobo and chipotle.

The soup part is easy…

Chop all of your veggies and set them aside. Heat up some oil in a large pot and add your chopped onions.

Sweat the onions well because this will add dimension to the soup. Then mix in your bell pepper sautéing until nice and soft.

Finally, add your garlic. You may need to turn the heat down a tad to avoid burning.

Stir in your spices, cumin, chili powder, sea salt and pepper. Then add your vegetable broth and chipotle sauce. Bring everything to a boil and throw in your black beans.

Simmer on low for 30-45 minutes stirring occasionally. I left the lid on so the soup wouldn’t reduce.

Then enjoy with all of the toppings you can think of and a side of tortilla chips.

I must say this soup was so delicious. @dandays and I both were pleasantly surprised at how flavorful homemade tortilla soup could be. It’s even better the next day 😉.

Happy @foodfightfriday guys! Thanks for hanging out with me for a while. I’m looking forward to everyone’s entry :)

Enjoy your weekend!
Pura Vida ✌️