This gluten free and vegetarian soup will warm you right up on a chilly evening! It has so much flavor and the best texture - I think you'll love it! You don't have to be vegetarian to love this one. My family who eats meat on the regular, loves this one. It's very filling! I love to dip my homemade corn tortillas. It's quick to make and one of my favorites!
What You'll Need:
• 1 sweet potato, diced
• 1/2 sweet onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 can black beans
• 1 lime
• Chipotle Pepper Can Juice
• 1 ear charred corn, cut off the cob (frozen corn works too)
• 5 cloves garlic, chopped
• 2 spoonfuls tomato paste
• 3-4 cups chicken bone broth
• 1 tbsp smoked paprika
• 1 tbsp cumin
• 1 tbsp onion powder
• 1 tsp chili powder
• Salt & pepper
• Avocado Oil
• Cilantro (for garnish if desired)
• Crema (for garnish if desired)
How To:
≥≥ In a dutch oven, brown your diced sweet potato, sweet onion, and bell pepper with some avocado oil, salt and pepper on medium heat. Once lightly browned, add in your chopped garlic.
≥≥ Once slightly softened (not mushy) and browned, add in your can of black beans, juice of half a lime, 3 spoonfuls of the chipotle juice from the can (you can include an entire chipotle pepper if you want more spice than just the juice, but it is HOT), your tomato paste and spices. Let that get fragrant for a few.
≥≥ Add in two cups of your chicken bone broth. Cover with a lid and let simmer for 10 minutes or so.
≥≥ Next, blend half of the soup for a velvety texture and keep half whole. You can do this with an immersion blender or by pouring half the soup into a blender and pouring back into the "whole" soup.
≥≥ Add in 1-2 cups more of chicken bone broth or until it's the consistency you want. Start small and you can add to if needed. Add in your charred corn cut off the cob. Let it simmer for just a few more minutes and that's it!
≥≥ Serve into bowls. Top with cilantro and crema (if desired).
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