salsa verde black bean tortilla soup
It's not *quite* cozy season, but I'm gonna pretend it is for the sake of a hearty bowl of 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.