Chia Tortilla Soup with Black Beans
This homestyle recipe for tortilla soup comes close to the authentic, simple version, but also delivers healthy fats and fiber from chia, the Mexican superfood extraordinaire, and hearty black beans. Use baked tortillas instead of deep-fried for a better nutrition better be delicious bowl! I like to double the recipe when I make this soup for friends, because there’s always someone asking for seconds (and the recipe)! Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 dried pasilla or ancho chile
- 3 vine-ripened tomatoes about ¾ lbs
- ¼ white onion halved, peeled, and trimmed
- 1 clove garlic unpeeled
- 1 Tbsp olive oil
- 4 cups Vegetable Broth page 60, or low-sodium store-bought variety
- 1½ cups cooked black beans page 13, or 1 15-oz can, drained
- Sea salt
- 2 Tbsp chia seeds for topping
- 1 cup crushed baked tortilla chips homemade [page 202] or store bought, for topping
- 2 cups finely shredded green cabbage for topping
- 1 large avocado sliced, for topping
- ¼ cup Cashew Sour Cream (page
- 210, or store bought) for topping
- 1 lime quartered, for garnish
Instructions
Directions
- Warm a large skillet over medium-high heat. Dry roast the whole dried chile by pressing it firmly onto the hot surface of the pan with a metal spatula for several minutes on each side—the chile should become blackened and slightly puffed. Remove the whole chile from the pan so it will cool.
- In the same pan, dry roast the tomatoes, onion, and garlic for 10 minutes, rotating them with a pair of tongs every few minutes, until the vegetables are charred and the tomatoes have begun to soften. Pull the garlic out early, once the skin begins to brown, and
- Remove the peel. Add the charred tomatoes, onion, and peeled garlic to a blender. Open the chile and discard the stem and seeds, and then add it to the blender as well. Puree the mixture until it is smooth.
- Heat the oil over medium heat in a heavy-bottomed pot. Add the pureed vegetables and cook until the color deepens, about 5 minutes. Add the vegetable broth and increase the heat to high. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Add the cooked black beans, and simmer for 10 minutes longer. Remove from the heat and adjust salt to taste.
- Serve the soup hot, with chia seeds scattered over the top and piled high with tortilla chips, shredded cabbage, avocado, and Cashew Sour Cream. Include lime wedges on the side for a fresh squeeze at the table.
Notes
Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth
