Words are helpful to describe food and cooking, but seeing the process is even more powerful. We wanted to give you a glimpse of what a recipe from Pretty Simple Cooking looks like in person, and we chose this Chipotle Black Bean Tortilla Soup. It’s one of our favorite quick soups that turns out beautiful with all the garnishes. Take a look below–and tell us you dance in the kitchen too?
Did you catch my Salt Bae impression?
As you saw, one of our secret ingredients to amp up vegetarian dishes is adobo sauce from a can of chipotle peppers. This ingredient is in several of our recipes in the book: for example, our red and green enchiladas, and the chipotle aioli sauce for cauliflower tacos. All you need from the can is a bit of the sauce (not the hot peppers!). Typically, we freeze the remainder of the can for later use. Using only a tablespoon of the adobo sauce gives this tortilla soup big flavor without making it overly spicy.
If you can find it, frozen fire-roasted corn brings big flavor to the tortilla soup. And what sends it over the top is the garnishes: homemade tortilla strips, radishes, cilantro, and a squeeze of tangy lime, making for a healthy, vibrant bowl meal.
This chipotle black bean tortilla soup is vegetarian, vegan and gluten-free, so it fits a variety of diets. I showed this video to a room of 5th graders on Career Day and it got VERY enthusiastic responses (much more than I would have imagined!). We’ve tested it on all sorts of kiddos so we think we can slap the kid-friendly label on it as well.
The recipe is available in our book, Pretty Simple Cooking! We hope you enjoyed the peak behind the scenes into our kitchen.
This recipe is…
Vegetarian, vegan, gluten-free, plant-based, and dairy-free.
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Pretty Simple Cooking by Sonja and Alex Overhiser (us!)Print
Looking for a simple vegan soup? This Chipotle Black Bean Tortilla Soup from the Pretty Simple Cooking cookbook is vegan, gluten-free, and ultra flavorful!
- 6 6-inch corn tortillas
- 1 yellow onion
- 1 green bell pepper
- 4 medium garlic cloves
- 2 15-ounce cans black beans
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 28-ounce can crushed tomatoes
- 1½ 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, plus more for sprinkling
- 4 radishes, for garnish
- 1 lime, for garnish
- 1 handful cilantro, for garnish
Heat oven to 375°F.
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.
Bake for 10 to 12 minutes until crispy and lightly browned.
Make the soup: Peel and dice the onion. Dice the green pepper. Peel and mince the garlic. Drain and rinse the beans.
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
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.
Prepare the garnishes: Slice the radishes. Slice the lime into wedges.
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.
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Keywords: Chipotle, Tortilla Soup, Gluten Free, Vegan, Vegetarian, Vegan Soup, Vegetarian Soup, Black Bean Soup, Black Beans, Mexican Soup, Mexican, Meatless
About the Authors
Cookbook Author and writer
Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.
Cookbook Author and photographer
Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.