2 Bean Tortilla Soup
Serves: 8 | Prep time: 30 minutes | Total time: 2.5 hours
Living in a post post post contemporary dystopian society, it can often feel like there is no such thing as a new original. So let me just come right out and say: this soup fits that vibe. It is a hack, a tweak, and a whisper away from known food goddess Alison Roman’s very famous Vegetarian Tortilla Soup. When I first made her fabulous recipe, my first thought was “THIS NEEDS BEANS.” My second thought was “I'M JUST GONNA USE STORE BOUGHT CHIPS.'' And my third thought was “LISA WILL LOVE THIS.” So, I did what all the greats do: I appropriated and amended. The result is a super spicy, very filling “party” soup that is all about the toppings. Perfect for get-togethers, double or triple the recipe and fill your table with accouterments to dazzle and wow! And thank you to Allison for all that you do. <3
Ingredients
2 tablespoons vegetable oil
1 large yellow onions, finely chopped
4 cloves garlic, minced
2 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 ½ teaspoons chile powder
4 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
8 cups vegetable broth
1 cup corn kernels, fresh
1 cans black beans + 1 can kidney beans, drained
Toppings
Tortilla chips, Lisa prefers ______ brand
Avocado
Queso
Sour cream or full fat yogurt
Red onion, minced
Limes
Cilantro
Anything else that sounds good (cheerios?)
Directions
Heat up the oil and sauté up the onions for 5 minutes until it starts to soften and become translucent. Add garlic and after a minute add in the chili powder.
Add in tomatoes and both peppers and cook, stirring occasionally until they start to stick to the bottom of the pot, about another 10 minutes.
While things are heating up in the big pot, sauté the corn for a few minutes on medium heat and add salt. You can also just throw the corn straight in, even if it’s frozen. You may consider this step “optional.”
When the corn has a little sear on it, add it to larger pot with beans and broth. Season with salt and pepper and bring to a boil.
Reduce heat to simmer and cook for 30 minutes, until flavors have melted. Taste and adjust seasonings as necessary.
While you’re waiting for the soup to be ready, time to get your topping prep done! Chop up all the bits and have fun with it, the more the merrier!
Serve with fresh lime + cilantro, tortilla chips on top, and a whole bunch of other stuff!
