Confession: I want Mexican food almost all the time. There is nary a moment at which I am not 100% down for a plate of nachos and a frozen margarita. It’s as though my rosewater-drinking foodie self’s alter-ego is a wild Tex-Mex diva living la vida loca 24/7.
Whether or not that is, in fact, the precise soul contour of my inner self, the truth must be faced: Eating nachos every single day is not necessarily the best choice for one’s health and wellness. Solution? This soup has the rich, spicy, and tangy flavor profile of a plate of nachos, and even comes with a deeply satisfying cumin-fried hit of black beans. Cilantro infused sour cream elevates the melange of savory and sweet.
And when I want a hyper-flavorful tomato experience in the middle of winter, I have the luxury of opening a fragrant jar of Muir Glen’s Organic Fire Roasted Tomatoes. These babies have saved me more than once in a kitchen pinch, serving as the quintessence of everything tomato, distilled at its peak for year-round concocting.
Ingredients
Fire Roasted Chipotle Tomato Soup
- 1 cup sliced red onion
- 3 cloves garlic roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin powder
- 1 1/2 teaspoons chile powder
- ½ teaspoon ground chipotle powder
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 1/4 tsp . sea salt
- 1- inch piece jalapeño pepper sliced
- 2 28 oz . cans Muir Glen® Organic Fire Roasted Tomatoes
- ¾ cup plain whole milk yogurt
Cumin-fried Black Beans
- ¾ cup cooked black beans
- 1 clove garlic finely chopped
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- 1 tsp . cumin powder
Cilantro Lime Crema
- ½ cup sour cream
- ½ teaspoon fresh lime juice
- 1 teaspoon finely chopped cilantro
Add-ons
- ½ ripe avocado sliced
- lots of tortilla chips
Instructions
- Fire Roasted Chipotle Tomato Soup: In a stockpot, sauté onion and garlic in olive oil. Add spices, jalapeño, and sea salt. Stir gently over medium heat until garlic becomes fragrant, and onions start to soften, 3-5 minutes. Continue to stir as you add tomatoes. Cover with a lid, reduce heat, and simmer for 10 minutes.
- Remove from heat and place your soup mixture in a blender. Add plain yogurt. Pulse or blend on high until soup is creamy but still has a bit of texture. Pour back in the pot and keep warm until serving.
- Cumin-fried Black Beans: Place all ingredients in a frying pan and sauté over medium heat as moisture evaporates. When all liquid is gone (5-7 minutes), remove from heat
- Crema: Combine ingredients in a bowl until completely blended.
- Top soup with cumin-fried black beans, cilantro lime, crema, and avocado. And a crap-ton of tortilla chips. ‘Cause you can.
(This blog post was sponsored by the glorious Muir Glen!)
