Chickpea & Black Bean Tortilla Soup
When most people think of Bean Soup, they think: get a pot, toss in some beans and veggies, add water, cook for a long time, and boom, soup. Which is true! And delicious. But, there's more to life than that. There's beanifying the world’s best soups.
Today, we riff on a time-tested favorite – tortilla soup. In this Moonbean-fortified version of the classic, Nacho ‘Banzos and Midnight Moonrise Black Bean Tofu provide some extra protein and fiber alongside the body-warming goodness of toasted chiles and the crunchy satisfaction of tortilla strips.
We even made a recipe video! But, we have a confession: we have *almost* no idea how to make a cooking video (What the heck, internet? How did you make it look so easy? How else might you be misleading us??) We’re posting it anyway. Please be kind.
Ingredients:
- 8 corn tortillas, cut into strips
- 3-6 dried chiles: pasillo, guajiilo, ancho, and/or your personal favorite chiles
- 1 large can of diced tomatoes (fire roasted is best for this recipe!)
- 1 medium onion, diced
- 2 medium cloves of garlic, minced
- 32 oz No Bones Broth (or sub in your favorite broth)
- 1 block Midnight Moonrise Black Bean Tofu (or sub in 8 oz cooked black beans)
- 2 jars Nacho ‘Banzos (or sub in 16 oz of cooked chickpeas + your favorite nacho-style seasoning)
- 1 large bag or 2 medium bags of frozen corn
- 2 limes (one for juice, one for garnish)
- 1.5 Tbsp avocado oil
Optional Garnishes:
- Cilantro
- Avocado
- Lime wedges
- Sliced jalapeno
- Sliced radishes
- Chopped scallions
- Sour cream
- Shredded cheddar cheese
Instructions
(1) Blend the soup base
- Remove the stem and seeds from the dried chiles and then toast them in a dry skillet until soft and fragrant.
- Add the toasted chiles to a blender with the black bean tofu and can of diced tomatoes. Blend until smooth.
(2) Bake the tortilla strips
- Cut the tortillas into thin strips, and toss them with oil and salt. Toast in the oven until they’re curled and crisp.
(3) Cook the Soup
- Add 1 tbsp of oil to a large pot or dutch oven. Add the diced onion and cook until soft.
- Add the garlic and cook until fragrant, less than one minute.
- Add the soup base that you prepared in the blender and cook for 2-3 minutes, stirring until very fragrant. (You may want to ventilate with an open window if you selected extra hot chiles for your soup base!)
- Add No Bones Broth and simmer for 5 minutes
- Add frozen corn and simmer for another 10 minutes
- Add Nacho Banzos and simmer for another 5 minutes
- Turn off the heat and stir in the lime juice
- Add salt and pepper to taste
(4) Finish!
- Add a heaping pile of freshly toasted tortilla strips and your favorite high-class garnishes to every bowl as you serve.
1 comment
We made this tonight…SO good and so easy! Better than restaurant. And video was world class!