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The secret ingredient in this Chipotle Black Bean Tortilla Soup from A Couple Cooks' new book, Pretty Simple Cooking, is the smoky adobo sauce found in a can of chipotles in adobo. Just a spoonful transforms this simple soup into something truly special.
Kate Ramos

Chipotle Black Bean Tortilla Soup

The secret ingredient in this Chipotle Black Bean Tortilla Soup from A Couple Cooks' new book, Pretty Simple Cooking, is the smoky adobo sauce found in a can of chipotles in adobo. Just a spoonful transforms this simple soup into something truly special.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 -6 servings
Ingredients Method Notes

Ingredients
  

  • 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 medium garlic cloves
  • 2 15- ounce cans black beans
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 28- ounce can crushed tomatoes
  • 1 1/2 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 teaspoon kosher salt
  • 4 radishes for garnish
  • 1 lime for garnish
  • 1 handful cilantro for garnish

Method
 

  1. Heat oven to 375°F.
  2. 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.
  3. Bake for 10 to 12 minutes until crispy and lightly browned.
  4. Make the soup: Peel and dice the onion. Dice the green pepper. Peel and mince the garlic. Drain and rinse the beans.
  5. In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the
  6. 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.
  7. Prepare the garnishes: Slice the radishes. Slice the lime into wedges.
  8. To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, radishes, torn cilantro leaves, hot sauce, and plenty of lime juice.

Notes

*Use 1 tablespoon adobo sauce from the can; the peppers and
remaining sauce can be reserved (or frozen) for future use.

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