I know it’s getting warmer outside and you likely aren’t craving soup as often. But I love soup year-round, so can we just pretend it’s a little rainy outside and we’re cuddling up on the couch with this bowl of goodness watching Netflix?
Ok, I thought you’d be on board.
This recipe was inspired by this 30-minute Blended Chipotle Red Salsa!
This stuff was too good just to be eaten with chips. I mean, there would be absolutely no shame in that, but I had bigger hopes and dreams for this jar.
This soup is simple – just 1 pot required – and is very hands off.
Simply sauté vegetables then add your spices, salsa, stock and beans and let it simmer away! And 30 minutes later you have restaurant-worthy tortilla soup on your hands. Huzzah!
This soup may be easy but it’s big on flavor. It’s
Packed with fiber + protein
I love making this kind of meal when you need to entertain but don’t want to spend a lot of time and money on the meal. It’s also a great soup to make ahead for lunches and easy weeknight dinners throughout the week. And at nearly 11 grams fiber and 12 grams protein per 1 cup, you can’t go wrong! Add a little avocado on top for some healthy fats and you’re all set.
If you give this recipe a try, let us know! Leave a comment below and rate it! And while you’re at it, take a picture and tag it #minimalistbaker on Instagram or send us a snap on Snapchat (find us at @minimalistbaker and @jshltz). We LOVE seeing what you come up with. Cheers, friends!
- 2 Tbsp (30 ml) avocado, grape seed or coconut oil
- 1/2 white or yellow onion, diced
- 3 cloves garlic, minced
- 1/2 red or orange pepper, diced
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/2 cups (~360 g) Red Chipotle Salsa (or any blended or chunky spicy salsa)
- 4 cups (960 ml) vegetable stock (DIY or store-bought)
- optional: 2 Tbsp (24 g) coconut sugar or maple syrup (to taste)
- 2 15-ounce (425 g) black beans cooked in salt, slightly drained
- 1 15.25-ounce (432 g) whole kernel corn, drained
- Lime juice
- Fresh cilantro, chopped
- Red onion, diced
- Tortilla chips
- Ripe avocado, cubed
- Hot sauce
- 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.
- 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.
- 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.
- Serve as is or with recommended serving options above.
- Leftovers will keep covered in the refrigerator for 5-6 days or in the freezer for 1 month.