Black Bean Tortilla Soup

In my earlier post, I mentioned I made a creamy black bean soup along with those vibrant corn muffins. Here is the recipe. The creamy part is due to corn tortillas that gets cooked right in the soup along with the vegetables. As the soup boils, the tortilla melts into the broth, leaving you with velvety soup. I have used an Ancho chilli (a dried poblano), which is mildly hot. You can also use any other Mexican chilli you have on hand, for a different flavour. If you don’t have any of these chilli peppers, use regular red chilli powder. Since I served ‘em corn muffins, I didn’t add corn kernels. But that would be a nice addition if the soup is served on its own.

Black Bean Tortilla Soup
(serves 2)

Ingredients

Oil – 2 tsp
Cumin seeds – 1 tsp
Onion – ½ cup, diced
Carrot – ½ cup, diced
Celery – 2 ribs, chopped
Garlic – 2 cloves, chopped fine
Tomato – ½ cup, diced
Corn tortilla – 3 or 4, cut into strips
Ancho chilli – 1
Red chilli powder – ¼ - ½ tsp
Better than boullion – 1 tsp or use 1 cup of vegetable stock
Black bean – 2 cups, cooked until soft
Cilantro – ¼ cup, chopped
Salt
Pepper

Lime wedges – to serve
Tortilla chips – to serve, if desired

Method

Soak ancho chili in hot water for 20 minutes. Once it is soft, puree with the soaking water until smooth. Reserve.

In a soup pot, heat oil, roast cumin seeds. Add onion, carrot, celery, garlic, and sauté for a couple of minutes. Add chopped tomato, corn tortilla strips, pureed Ancho chili, stock, and salt and bring to a brisk boil. Add the cooked black beans, red chilli powder and 1 cup of water. Cover and simmer for 20-30 minutes. If you have a stick blender, partially puree the soup right in the soup pot, so that it remains chunky. Or else, in a blender, puree 1 cup of cooled soup, and add back to the soup pot. This gives the soup its creamy texture. Of course, if you want it chunky all the way, ignore this step. Check for seasoning, and serve hot with lime wedges, tortilla strips and corn muffins.

I hope Vaishali will enjoy this creamy, but vegan delight. Sending this off to her event It’s a Vegan World: Mexican.