salsa verde black bean tortilla soup
It’s Soup Season in my soul.
I’m tired of summer, and I’m especially tired of this summer. Although, weirdly enough, I’m not sure the weather this year was as bad as last year: I recall fewer heat advisories this time around, and the breeze in the early morning is already shifting to a cooler tinge. Don’t be fooled, it still sucks outside, and I still cannot bear Florida, but perhaps there’s hope for more pleasant days to come.
Man, do I hope that in more ways than one.
My heart was cracked and hurting the other day so I decided soup was the way to go. My outing to mom’s on Sunday planted the thought in my head that cozy bowls are a go, and something cheap, easy, and vegetarian felt like the right thing to do. Hell, this shit’s actually vegan, so long as you omit the cheesy topping clearly pictured in the final shots.
Salsa Verde Black Bean Tortilla Soup contains a hearty bevy of goodies that’ll nourish the stomach and the mind. A solid 35 minute recipe packed with protein and some good carbage thanks to a heap of rice stirred in at the end. I’m proud of the outcome and proud of the fact that I even stirred up the energy to create this in the first place – and I think you’ll enjoy it, I truly do.
Salsa Dancin’
Another hint of inspiration arrived when I peeped an unopen jar of salsa verde chilling in my cabinet. I bought it probably a year ago as a mistake (kinda like how I also found three containers of smoked paprika in my spice shelf. What the fuck, self) and today was the day he got his moment of glory.
Bless your nonexistent heart, salsa verde.
Our ingredients list here is quite elementary, Dear Watson, but when combined throws down a heap of stupendous tastebud-pleasing cowabunga.
First, grab your big soup pot or Dutch oven and heat some oil. Saute an onion for a few minutes, then stir in smoked paprika, chipotle chili powder, oregano (the holy trinity of anything Mexican-style this bitch cooks), cumin, and a touch of cayenne pepper. You can omit that if you don’t love extra heat. The pot should smell glorious at this point, full of rich Tex-Mex kitchen fortitude.
Next, pour in your choice salsa verde and a good amount of broth. Bring to a simmer and heat for 10 minutes or so just to let the flavors meld and marry.
Bean Me Up, Scotty
To finish, stir in a whole fuckton of black beans (I use three cans to make this chili-like), some cooked rice, cilantro, and lime juice.
Now, the rice. Be forewarned that rice will slurp up all the liquid and, if left too long, will turn the soup into a creamy concoction that’s still fab but less like soup. If you plan leftovers, wait until you’re ready to serve before plopping a mound of rice into your bowl.
Top your chili off as extravagantly or simply as you’d like. I go full out with cheese, avocado, green onions, and cilantro, sometimes yogurt but today I fucken forgot. Womp. Dive in with a big ole spoon, some tortilla chips or crusty bread, and make sure you lick your bowl clean. Who cares that it isn’t *polite.*
For meal prep purposes, separate your rice and soup (unless you don’t mind the inevitable absorption), and pack a little container with the toppings you love most. I also like to put together some bags of a set amount of chippies so I don’t go overboard at lunchtime. Because tortilla chips are my kryptonite, yes sir.
Enjoy this meal to close out summer, and carry it right into fall. Some of ya’ll might be making this more than once, I’m betting. Least, I hope so!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Pre-chilly chili:
Chipotle Pumpkin Enchilada Chili
One Skillet Chili Cheese Frito Pie
salsa verde black bean tortilla soup
Ingredients
- 1 yellow onion, diced
- 1 tbsp smoked paprika
- 2 tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (use to taste)
- 2 cups salsa verde
- 5-6 cups vegetable broth
- 3 cans black beans, drained
- 1 cup cooked rice
- 2 tbsp lime juice
- 1/2 cup fresh cilantro, roughly chopped
- tortilla chips, shredded cheese, green onions, cilantro, and avocado, to serve
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat. Saute the onion until translucent and fragrant, about 4-5 minutes. Stir in the smoked paprika, chipotle chili powder, oregano, cumin, and cayenne pepper for 1 minute.
- Pour in the salsa verde and broth. Bring to a simmer and heat for 10-15 minutes. Taste and adjust salt and pepper as needed. Pour in the black beans and heat for 5 minutes until warmed through. Stir in the rice, cilantro, and lime juice.
- Divide into bowls. Top with avocado, lots of green onions, cilantro, and cheese. Serve with crusty bread or tortilla chips.
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