Vegetable Black Bean Tortilla Soup Recipe - Cuisine Noir

Ingredients

• 2 tablespoons canola oil
• ½ medium yellow onion, (roughly chopped)
• 4 garlic cloves
• 14.5 ounce can diced fire-roasted tomatoes with liquid
• 1 chipotle pepper in adobo sauce
• 3 cups vegetable broth, store-bought (or homemade (page 68), plus more as needed)
• 1 small red bell pepper, (roughly chopped)
• 1 medium poblano pepper, (seeded and finely diced)
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon chili powder
• ½ teaspoon dried oregano
• 15 ounce can black beans (drained and rinsed, or 11/2 cups home-cooked beans)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium zucchini (roughly chopped)
• fine sea salt to taste
• queso fresco or feta cheese
• diced avocado spiced tortilla strips (page 133) (or store-bought tortilla chips/strips)
• 1 lime (quartered)
• fresh cilantro (chopped)
• sour cream or Mexican crema