Chipotle, Black Bean and Corn Soup
The weather has officially changed from Summer to Autumn. The days are getting shorter, the breeze is getting cooler and the leaves are starting to make their graceful journey to the lawn. Even my Oak tree has figured it out. A little history on the Oak. In the 5 years that we’ve lived here, the Oak tree never turned color and lost it’s leaves in the fall, rather it would hold the green leaves all winter long and then lose them in Spring. We have always scratched our heads and wondered “what’s wrong with that tree – is it a hybrid Oak that’s on a different schedule?” Well of the 5 years, this year it’s decided to do what should be natural – turn color and drop it’s beautiful leaves. This can only mean 1 thing…we’re really having an autumn this year.
My garden has finally finished producing and is waiting for it’s final clean up before the long winter hits. Hopefully it will all happen by the end of the week. So back to Autumn. Today the weather was cool and windy and called for a warm hearty soup. Below is the adhoc recipe for what turned out to be a wonderfully tasty soup. I hope you enjoy!
Fall is here! Even the Oak tree is convinced – Chipotle, Black Bean and Corn Soup
A delicious recipe for a black bean and corn soup with hints of chipotle that will knock your socks off.
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 tsp chipotle chile powder
- 2 tsp cumin
- 1 tbsp garlic, minced
- 3 cans black beans, drained and washed
- 5 cups chicken stock
- 3 roma tomatoes, diced
- 1 1/2 cups corn, frozen
- 1 5 oz can mexican tomato sauce (chiles de arbol)
- 5 corn tortillas, sliced into 1 inch thick strips
- cooking spray
- cheddar cheese, grated
- sour cream
- In a large stock pot, heat the olive oil. Saute the onion until translucent then add the chipotle chili powder, cumin and garlic and saute for 1 minute more. Add black beans, chicken stock & tomatoes and bring to a boil. Reduce heat to medium-low and simmer 15 minutes. Add corn & chiles de arbol and let cook for 2 more minutes.
- Preheat the oven to 425. Spray a cookie sheet with cooking spray and spread out the tortillas and spray lightly with cooking spray. Sprinkle with salt (if desired). Bake for 10 minutes, or until cripsy and lightly browned.
- Ladle into bowls, top with cheese, sour cream and tortilla strips!
Note - If you like it a little less spicy, cut back on the amount of chipotle chile powder or skip the chiles de arbol.
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.