Vegan Poblano and Black Bean Tortilla Soup
Introduction: Vegan Poblano and Black Bean Tortilla Soup
This is a quick and easy soup that is spicy, delicious and vegan! The secret ingredient for a lovely color and flavor is... cocoa powder! This recipe tries to capture the essence of Latin America by utilizing some of the ingredients grown in that area. Give it a try for a warm and satisfying meal on a cold winter night. Please do note that the measurements given are for a small batch of soup. Feel free to double the ingredients for more!
Supplies
Utensils needed:
* Chopping board
* Knife
* Instant pot or a pressure cooker of choice. A saucepan can also be used, but will take longer to make the soup
* Measuring cups and spoons to measure the ingredients
* Wooden spoon for sautéing
Ingredients:
* Fresh poblano pepper - 1, diced medium (about 1 cup)
* Canned black beans, unsalted - 3/4 cup
* Crushed tomatoes, unsalted - 1/2 cup
* Carrots, diced into quarters - 1/2 cup
* Frozen sweet corn - 1/2 cup
* Olive oil - 1.5 tbsp
* Water - 2.5 cups
Spices:
* Cocoa powder - 2 tsp
* Cumin powder - 1.5 tsp
* Chili powder or paprika - 1/2 tsp
* Salt - 1/2 tsp
* Black pepper - 1/2 tsp
* Chipotle powder - 1/4 tsp (reduce to 1/8 tsp for a milder flavor)
Toppings:
* Avocado - 1, sliced thin
* Tortilla chips - 5 per person (I love Late July Jalapeno Lime tortilla chips, they pair perfectly with this recipe!)
* Cilantro - 1 tbsp per person, chopped
* Vegan sour cream - 1/4 cup, optional
* Vegan cheese - 1/4 cup, optional
Step 1: Prepare Ingredients
1. Wash and dice poblano pepper into small pieces, about 1 cup
2. Peel and wash a medium carrot
3. Dice the carrot into quarters, about 1/2 cup
4. Drain black beans from can and measure 1/2 cup. Set aside
5. Measure 1/2 cup of unsalted, canned crushed tomatoes and set aside. If using fresh tomatoes, chop 1 cup of tomatoes into medium pieces
6. Measure and set aside all the spices listed
Step 2: Cooking Instructions
1. Set Instant Pot to sauté setting. 2
If using a stovetop pressure cooker or saucepan, heat the utensil on medium flame
2. Once the utensil is hot, add olive oil, poblano pepper, corn and carrots
3. Mix well and sauté for 3 to 4 minutes
4. Next, add crushed tomatoes and black beans and mix to combine
5. Sauté for 2 minutes
6. Add all the spices and salt, and stir to combine well
7. Add 2.5 cups of water (for a thicker consistency, only add 2 cups of water) and give a final mix
8. If using Instant Pot, cancel sauté setting. Secure lid in "sealing" mode and turn on Pressure Cook option for 10 minutes. Let pressure release naturally.
9. If using a stovetop utensil, cover lid and cook for 20 to 30 minutes
10. Let cool slightly before serving
Step 3: Garnish and Enjoy!
1. Ladle soup into bowls.
2. Top with avocado, tortilla chips and cilantro.
3. Add cheese and sour cream of choice (optional)
4. Enjoy while it's hot! 280