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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.