j konger

Ingredients

• 3 tbsp olive oil
• 1 large sweet onion (diced)
• 3 cloves garlic (minced)
• 1 teas ground cumin
• 2 chipotle peppers (seeded and diced)
• 2 15 oz. cans black beans (drained and rinsed)
• 1 ½ c. sweet corn
• 1 28 oz. can diced tomatoes
• 4 corn tortillas (chopped)
• 1 qt. vegetable stock
• Salt and pepper
• 6-8 corn tortillas (sliced)
• 2 tbsp olive oil
• 1 teas chili powder
• 1 teas kosher salt
• 1 teas black pepper
• Fresh jalapenos
• Limes
• Cilantro

Instructions

• In a large dutch oven, add olive oil and diced onions. Cook until onions are translucent over medium heat, about 3-4 minutes. Then add minced chipotle peppers (opt.) and garlic. Stir to combine.
• Add in drained and rinsed black beans, corn, and tomatoes along with vegetable stock. Bring to a simmer.
• Add in chopped corn tortillas and simmer on low for 10 minutes. Tortillas should mostly dissolve. Season soup well with salt and pepper.
• Serve soup with any all garnishes you want, but most importantly crispy corn strips (or corn tortilla chips in a pinch).
• For Crispy Corn Strips:
• Preheat oven to 350 degrees F. Slice corn tortillas and toss with olive oil, chili powder, salt and pepper. Spread them out on a baking sheet lined with parchment paper.
• Bake corn strips for 15 minutes, stirring once halfway through.
• Remove corn strips and let cool. They will continue to crisp up as they cool.
• Freeze this soup by letting it cool down to room temperature. Then transfer to freezer safe bags. Stores in the freezer for up to 3 months. Reheat slowly on the stovetop.

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Notes