three bean chipotle tortilla soup
A sassy VEGAN soup done in around 30 minutes!
Ingredients
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 1/2 tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 2 14-oz cans fire roasted tomatoes
- 4 cups vegetable broth
- 1 can pinto beans, drained
- 1 can white beans, drained
- 1 can black beans, drained
- green onions, tortilla strips (see note), cilantro, fresh limes, and shredded cheddar cheese, to serve
Instructions
- Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium. Saute the onion until soft and translucent, about 4-5 minutes. Stir in the garlic, smoked paprika, chipotle chili powder, cumin, and oregano until fragrant, about 1 minute.
- Pour in the fire roasted tomatoes, broth, and all of the beans. Bring to a gentle simmer and cook, stirring occasionally, for 10-15 minutes. You can let the soup go longer on a low heat setting if you wish!
- Divide into bowls and serve with all desired toppings!
Notes
*Tortilla strips: Slice 4 yellow corn tortillas into thin strips. Toss with 2 teaspoons olive oil on a large baking pan. Bake 7-8 minutes at 400 degrees, tossing once halfway through. WATCH CLOSELY OR THEY WILL SCORCH. Remove from the oven and sprinkle with flaky salt.