Roasted Chipotle Tortilla Soup
Ingredients
- 1 lb. Roma Tomato cut in half lengthwise
- 4 Tbs. Olive Oil
- 1 Medium White Onion Diced
- 5 Garlic Cloves Peeled, Diced
- 1 Zucchini Squash Diced
- 1 Yellow Squash Diced
- 15 Oz Can Black Beans Drained, Rinsed Well
- 32 Oz Vegetable Stock or non-vegetarian Chicken Stock
- 16 Oz Bernard’s Gourmet Roasted Chipotle Salsa
Instructions
DIRECTIONS
- Place tomatoes cut side down on a parchment-lined baking sheet under the broiler for 20 minutes.
- Add olive oil to 4 qt. pot, over medium heat, add onions and sweat for 10 minutes.
- Add garlic, stir frequently to prevent browning for 5 minutes.
- Add vegetables and black beans stir.
- Add half stock and roasted tomatoes and juice to blender.
- Carefully pulse blender to a smooth consistency, add to pot.
- Add remaining stock and Bernard’s Gourmet Roasted Chipotle Salsa to blender.
- Blend to smooth consistency, add to pot. Bring to simmer for 20 minutes.
- Salt to taste
- Serve with Tortilla Chips, Sour Cream, Cilantro and Avocado Wedge Optional: Shred a rotisserie chicken and add to soup during the last 20 minutes.
Notes
Garnish With: Tortilla Chips, Sour Cream, Cilantro and Avocado Wedge Serve with Tortilla Chips, Sour Cream, Cilantro and Avocado Wedge
Optional: Shred a rotisserie chicken and add to soup during the last 20 minutes.