Smoky Tortilla Soup

Texas is known for having all four seasons in one day. This winter has been no exception with sunny weather in the day suddenly plummeting into nearly frozen temperatures at night and a rain storm or two during the day. And on cold, wet nights I crave soup. All kinds, I’m really not biased. This one night in particular I didn’t want to leave the house so I used ingredients that I had on hand, intended for another dish, and made a soup. It helps that I also keep a plethora of Latin ingredients in my pantry at all times.
This soup is so smoky and deep, in almost no time at all, which deceives you in to thinking it has been on the stove all day long.

The smoke from the salt and the adobo punch up the stock, the purple corn keeps a nice toothsome texture to bite through, the lime cuts through the all of the flavors dancing on your tongue. Let’s not forget about the avocado! There’s avocado! Need I say  more? I think not. Nothing quite beats a hot bowl of hearty soup to get you through the winter nights.

I made this so quickly that I didn’t have time to grab my camera, so iPhoneography had to do. It’s funny, I know, you can laugh.

Vegan/Paleo (if omitting the sugar)

Makes 8 servings

What You’ll Need

1 white onion, diced

1 red bell pepper, diced

2 Tablespoons olive oil

6 cloves garlic, minced

1 Tablespoon ground cumin

2 teaspoons chili powder

1 teaspoon smoked sea salt* (you can find it at specialty grocers, I used applewood)

Fresh cracked black pepper, to taste

8 cups low sodium vegetable stock

3 cups natural, chunky red salsa – as spicy as you like

2 Tablespoons + 2 teaspoons adobo sauce, from a can of chipotle peppers

4 cans low sodium black beans, drained

2 bags frozen triple corn blend

2 small cans diced hatch green chiles, drained

Serve with:

Avocado, diced

Cilantro leaves


The How To

Heat a large stock pot over medium heat. Once hot, add the oil, onion and bell pepper. Cook until onions are slightly translucent, about 3-5 minutes. Then add the garlic, salt, pepper, cumin and chili powder and continue to cook another 1-2 minutes.

Pour in the vegetable stock, salsa, adobo sauce and sugar* and stir to incorporate. Increase heat to high and bring to a boil. Add the black beans, corn and hatch chiles. Stir and reduce heat to low. Simmer on low for 35 minutes.

Customize your bowl with however much or little avocado, fresh cilantro and fresh lime juice you would like.

Keep leftovers in the fridge for no more than 5 days or in the freezer for up to 3 months.


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