Tortilla Chipotle Bean Soup

4.5/5 rating (2 votes)
  • Serves: 3
  • Author: Bhaktin Christina
  • Visits: 2770
Tortilla Chipotle Bean Soup

Description

How about some Mexican food? This is a really tasty and satisfying soup. The crunchy tortillas soften and absorb the smoky and spicy flavors of the sauce. Serve with chopped avocados, fresh cream and a squirt of lime on top! Yum!

Ingredients

  • 2 cups cooked pinto beans
  • 1 cup reserved bean cooking water
  • 7 small tomatoes
  • 3 jalapenos
  • 2 chipotle chilies or 1 tsp powder chipotle
  • 2 fresh oregano leaves
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp ground dry ginger
  • dash hing
  • 2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp brown sugar
  • 5 corn tortillas

Method

  1. First begin by pressure cooking the pinto beans.

  2. Next, place the jalapenos and tomatoes on a flat pan.

     

     

  3. Cook until all sides are charred a little and the jalapeno is cooked through.

  4. Turn off the flame and let them cool for a few minutes so that you can handle them.Then cut the stem off and take out all the seeds.

     

  5. Then place in a blender the tomatoes, only 2 jalapenos (save one) and 2 chipotle chiles.

  6. Blend until smooth. Then set aside.

  7. Next, heat 2 tbsp ghee in a large pot and then add the cumin seeds. Cook until they begin to turn brown.

     

  8. Then add the chopped fresh oregano and fry for another 30-45 seconds.

     

  9. Then immediately add the tomato puree and all remaining spices. Cook for about 8 minutes or until the tomatoes are cooked through.

  10. Here is what it should look like. A very deep red color.

  11. Next add the remaining cooked, chopped and seeded jalapeno and the cooked pinto beans.

  12. Mix and add 1 cup reserved cooking liquid from the beans.

  13. Cook for another 5 minutes and here is what it should look like when it is done.

     

  14. Next we are going to bake some soft corn tortilla to make them a little crispy. Cut the tortillas in half and then chop them into little strips.

     

  15. Place on a large baking sheet with a little salt and bake for 15 minutes at 375F/190C.

  16. Be sure to stir the tortilla chips around every 5 minutes.

  17. That's it! Now you have crunchy tortilla chips to add to the soup!

  18. Add some chopped fresh cream, avocado chunks and a squirt of lime juice and you are ready to offer to Kṛṣṇa with love and devotion!

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