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May 2, 2020

Roasted Chipotle Tortilla Soup

Roasted Chipotle Tortilla Soup

Total Time 40 mins
Course Soup
Cuisine Mexican
Servings 8 people

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.

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