Ingredients
Equipment
Method
- Heat oil on saute function. Add onion, red bell pepper, salt and pepper. Cook until onions are nicely softened, about 10 minutes.
- Add garlic, carrots, oregano, chipotle, and tomato paste, saute 30 seconds. Add sweet potato and black beans, crushed tomatoes, and stock.
- Cover and cook on high for 4 hours. Add green beans and cook another hour.
- Meanwhile make the tortilla strips. Heat oven to 400°F. Place tortilla strips on a parchment-lined baking sheet. Drizzle with 1 tablespoon oil and season generously with salt. Bake 15-20 minutes or until crispy and golden.
- Ladle soup into bowls and top with cilantro and tortilla strips.
Nutrition
Video
Notes
- Customize the Heat: Adjust the spiciness of the soup to your liking by adding more or fewer chipotle peppers. If you prefer a milder option, you can substitute with chili powder instead.
- Versatile Vegetable Options: Feel free to switch up the vegetables based on your preferences or what's available in your pantry. Green chilies or poblano peppers can be used instead of red bells for a different flavor profile.
- Make it in Advance: This soup is a great option for meal prep. You can prepare it in the slow cooker in the morning and let it simmer all day, allowing the flavors to meld together. It tastes even better the next day as the flavors intensify.
- Topping Suggestions: Get creative with your toppings! While crispy tortilla strips and fresh cilantro are delicious on their own, you can also add sour cream, creamy avocado, or minced red onion for added texture and flavor.
- Store and Reheat: Any leftovers can be stored in an airtight container in the fridge for up to a week. This soup also freezes well, making it a convenient option for future meals. Just thaw and reheat in a pot or microwave when ready to enjoy.