CHIPOTLE BLACK BEAN TORTILLA SOUP

INGREDIENTS:
SOUP:

• 2 Tbsp avocado or coconut oil
• 1/2 white or yellow onion (diced)
• 3 cloves garlic (minced)
• 1/2 red or orange pepper (diced)
• 1 1/2 tsp cumin
• 1 tsp chili powder
• 1 1/2 cups Red Chipotle Salsa (or any blended or chunky spicy salsa)
• 4 cups vegetable stock (DIY or store-bought)
• 2 Tbsp coconut sugar or maple syrup (to taste) (optional)
• 2 15-ounce black beans (cooked in salt // slightly drained)
• 1 15.25-ounce whole kernel corn (drained)

FOR SERVING (optional):

• Lime juice
• Fresh cilantro (chopped)
• Red onion (diced)
• Tortilla chips
• Ripe avocado (cubed)
• Hot sauce

INSTRUCTIONS:

1. Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
2. Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
3. ............................
4. ............................

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