Ingredients

The following ingredients have 6 Servings
  • 6 6-inch corn tortillas
  • 2 tablespoons extra-virgin olive oil (plus more for brushing)
  • 1 teaspoon kosher salt (plus more for sprinkling)
  • 1 yellow onion
  • 1 green bell pepper
  • 4 garlic cloves
  • 30 ounes black beans (2 cans)
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 28 ounces crushed tomatoes (1 can)
  • 1 1/2 cups frozen corn (fire roasted, if possible)
  • 1 tablespoon adobo sauce (from 1 can chipotle peppers in adobo sauce*)
  • 1 quart vegetable broth
  • 1 teaspoon kosher salt
  • 4 radishes (for garnish)
  • 1 lime (for garnish)
  • 1 handful cilantro (for garnish)
  • Hot sauce (optional)

Instruction

  • Preheat the oven to 375°F.
  • Make the tortilla strips: brush the tortillas lightly with olive oil on each side. using a pizza cutter, slice them in half, then into thin strips. place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.
  • Make the soup: peel and dice the onion. dice the green pepper. peel and mince the garlic. drain and rinse the beans.
  • In a large pot of dutch oven, heat 2 tablespoons olive oil and saute the onion until translucent, about 5 minutes. add the green pepper and the garlic and saute for 2 minutes. stir in the oregano and the cumin for 1 minute. add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. bring to a boil, then simmer for 10 minutes. taste and add additional adobo sauce or kosher salt if desired.
  • Prepare the garnishes: slice the radishes. slice the lime into wedges.
  • To serve, ladle the soup into bowls and allow to cool to warm. garnish with tortilla strips, radishes, torn cilantro leaves, hot sauce, and plenty of lime juice.
  • *Use 1 tablespoon adobo sauce from the can, the peppers and remaining sauce can be reserved (or frozen) for future use.