Chipotle Black Bean Tortilla Soup

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  3 cloves, minced or 9g

• Orange Hothouse Bell Pepper

  Freshdirect

  ½ medium or 74g

• Cumin

  Spices, cumin seed

  1 ¹⁄₁₆ tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Salsa

  Sauce, ready-to-serve

  1 ½ cup or 390g

• Swanson Broth, Certified Organic Vegetable Broth

  4 cup or 940g

• Maple syrups

  2 tbsp or 40g

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Corn

  Sweet, yellow, raw

  100g

• Lime juice

  Raw

  100g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Onions

  Sweet, raw

  1 onion or 331g

• Tortilla chips

  Snacks, plain, white corn

  100g

• Avocados

  California, raw

  1 fruit, without skin and seed or 136g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

Directions

1. 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.
2. 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.
3. 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.
4. Serve as is or with recommended serving options above.
5. Leftovers will keep covered in the refrigerator for 5-6 days or in the freezer for 1 month.