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Chipotle Black Bean Tortilla Soup w/Cashew Queso


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"From Erin Murdock"

Serves | Prep Time 10 min | Cook Time 25 min

Why I Love This Recipe

I love this recipe because it is a quick, healthy, vegetarian option for a delicious tortilla soup! It's great for cuddling up on the couch and reading a book.


Ingredients You'll Need

6-8 corn tortillas
3 T olive oil
1.5 t fine sea salt (+ more to taste)
1 large onion, roughly chopped
3 large garlic cloves, chopped finely
2 t ground coriander
2 t ground cumin
1 chipotle chilli or 3/4 t cayenne pepper (or favorite chili powder)
1 large can of tomatoes
5 cups vegetable stock
1.5 cups cooked black beans (or 1 can, drained and rinsed)
2 handfuls spinach leaves or other leafy greens
Plenty of ground black pepper
To serve: fresh coriander (cilantro) leaves, thinly sliced avocado, lime wedges and cashew queso.(see below)

Cashew Queso
3/4 cup raw cashews, soaked for 6 hours
1/2 cup water
1.5 T lemon juice
2-3 t nutritional yeast (savory yeast flakes)
1/2 t salt (+ more to taste)
Paprika to garnish, if desired


Directions

For the soup: Set your oven to 350. Cut your tortillas in half and then into thin matchsticks. Toss them on a baking tray with 2 T of olive oil and a good pinch of salt. Bake for 10-15 min, tossing a couple of time throughout, till crispy and golden.

Meanwhile, cook the onion and garlic with the remaining olive oil in a large saucepan over high heat till softened (4-5 min). Add the chili and spices, and fry for a minute till fragrant before adding the tomatoes and cooking till slightly thickened (5 min). Add half the stock and use a stick blender or traditional blender to puree the soup till smooth. Return to stove, add remaining stock, salt and black beans and bring to a simmer to cook for a further 10 minutes. Taste and add more salt if needed. Just before serving add the spinach and cook till wilted (1 min).

Serve hot with a handful of tortilla strips, fresh coriander, avocado, a lime wedge and a spoonful of cashew queso.

The soup base will keep airtight and refrigerated for up to 5 days, or frozen for a lot longer. Toppings are best made fresh.


For the queso: Blend all the ingredients in a high speed blender till completely smooth – 1-3 min depending on your blender. Taste and add more salt and nutritional yeast, if desired. Store in the fridge till needed. Garnish with a sprinkle of paprika, if desired. Will keep airtight refrigerated for up to 5 days.


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