This flavorful soup will really warm you up on a cold day. It is full of Mexican flavors with a delicious creamy taste and packed with a variety of vegetables for a healthy and satisfying soup.
This recipe will pair well with the Anciano Tempranillo Reserva, from The Wine Sellers! A medium body red from Spain featuring flavors of red fruit and cedar with some notes of black fruit. It is a smooth wine that isn't overly tannic.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion
- 1 small green bell pepper
- 1 small red bell pepper
- 1 Anaheim pepper
- 4 medium garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoon cumin
- 1/2 tsp chili powder
- 2 15-ounce cans black beans
- 1 can coconut milk
- 1 28-ounce can crushed tomatoes
- 1½ cups frozen corn ( fire roasted, if possible)
- 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce)
- 1 quart (4 cups) vegetable broth
- 1 avocado, for garnish
- 1-2 limes, for garnish
- 1 handful cilantro, for garnish
- Tortilla chips broken into smaller pieces/strips.
Directions
- Heat olive oil in large soup pot. Peel and dice the onion and dice the peppers. Add onion to pot and saute until translucent or about 5 minutes. Add peppers and the minced garlic, saute for 2 minutes.
- Stir in oregano, cumin and chili powder and cook for 1 minutes. Add tomatoes, corn, beans, coconut milk, adobo sauce and broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Taste and add additional seasoning or vegetable broth if needed.
- Slice avocado, lime and chop cilantro.
- Ladle the soup into bowls and garnish with the tortilla strips, chopped cilantro leaves, hot sauce, and plenty of lime juice.
Share!
Reviews 0
No public reviews yet! Will you be the first?