Vegetable Black Bean Tortilla Soup Recipe - Cuisine Noir

Name: Vegetable Black Bean Tortilla Soup Recipe - Cuisine Noir
Ingredients: 2 tablespoons canola oil; ½ medium yellow onion, (roughly chopped); 4 garlic cloves; 14 1/2 ounces 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 ounces 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

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This bean tortilla soup recipe has been on rotation for food blogger and author Michelle Braxton for use and she is sharing it with us.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisinenoir.com.

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Ingredients

2 tablespoons canola oil
½ medium yellow onion, (roughly chopped)
4 garlic cloves
14 1/2 ounces 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 ounces 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