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Roasted Chipotle Tortilla Soup

Course Soup
Cuisine Mexican
Total Time 40 minutes
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

  1. Place tomatoes cut side down on a parchment-lined baking sheet under the broiler for 20 minutes. Meanwhile, 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.
  2. Serve with Tortilla Chips, Sour Cream, Cilantro and Avocado Wedge Optional: Shred a rotisserie chicken and add to soup during the last 20 minutes.

Recipe 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.