One Pot Vegetarian Tortilla Soup
A combination of poblano peppers, chipotle salsa, and black beans make this vegetarian soup flavorful and hearty.
- 2 tbsp olive oil
- 1 yellow onion
- 4 cloves garlic
- 2 bell peppers
- 1 poblano pepper
- 1 tsp cumin
- 1 tsp chili pepper
- 1/4 tsp oregano
- 1 jar chipotle salsa approx. 16oz
- 4 cups broth vegetable or chicken
- 1 tbsp maple syrup or sugar
- 2 15oz black beans
- 1 bag frozen corn approx. 15oz
- 12 oz beer a light ale or Mexican beer
Ideas for Serving
- fresh lime juice
- fried tortilla strips
- fresh cilantro
- diced red onion
- sour cream
Dice your onion and mince your garlic. In this house we usually just throw both in the food processor.
Dice your peppers into approx 1/4" pieces.
Optional: Combine all your spices into a small bowl. Open, drain, and rinse your beans. Gather all other ingredients. While this is totally optional I find it reduces my stress so much to just have everything ready to plop into the pot.
Optional: Toast your corn. In a skillet over med/high heat melt 1 tbsp of butter and then add your frozen corn. Using a spatula to move around, heat until corn starts to brown. If you can get fire roasted frozen corn then don't bother with this step.
Over medium heat add oil to a large pot that's been warming for a min or two.
Add onions, garlic, and peppers. Season with some salt and pepper. Cook down for about 10 minutes until onions are translucent and peppers are softened, stirring frequently.
Add spices and 'toast' for 30 seconds. Mixing the whole time until it is very fragrant.
Add salsa, broth, and sweetener (maple syrup) and bring to a boil.
Add corn, beans, and beer (if using) then reduce to a simmer.
Simmer for 20-30 minutes. Then serve with any toppings you want! Like most soup this tastes better the next day and it freezes well.