Black Bean Tortilla Soup

  • 2 cans black beans - drained

  • 4 cups vegetable broth

  • 1 yellow onion – diced

  • 3 cloves garlic – minced

  • 1 jalapeno – diced

  • 1 shallot – diced

  • 6 oz chorizo (soyrizo), cooked

  • 1 tsp oil

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp salt – more to taste

  • ½ cup cilantro – chopped

  • 1 tbs sour crem – optional, topping

1.      Add oil to a large pot, on medium heat.

2.      Add onions, shallots, jalapenos and garlic. Cook for 5 minutes, stirring.

3.      Add in spices and stir.

4.      Add in black beans and vegetable broth.

5.      Bring this to a boil and then reduce heat to low, to simmer.

6.      Cover the pot with a lid and simmer for 20 minutes.

7.      Take about half of your soup mixture and blend until smooth, return to pot.

** Depending on the consistency you’d like, you can blend more or less.

8.      Stir in cooked chorizo (soyrizo) and half of your cilantro.

9.      Serve with the remaining cilantro, and a dollop of sour cream (optional).

** Other great toppings: tortillas, avocado, crumbled cheeses, salsa