FIRE ROASTED CHIPOTLE TOMATO SOUP WITH CILANTRO LIME CREMA & BLACK BEANS.

FIRE ROASTED CHIPOTLE TOMATO SOUP WITH CILANTRO LIME CREMA & BLACK BEANS.
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February 27, 2015

Confession: I want Mexican food almost all the time. There is nary a moment at which I am not 100% down for a plate of nachos and a frozen margarita. It’s as though my rosewater-drinking foodie self’s alter-ego is a wild Tex-Mex diva living la vida loca 24/7.

Whether or not that is, in fact, the precise soul contour of my inner self, the truth must be faced: Eating nachos every single day is not necessarily the best choice for one’s health and wellness. Solution? This soup has the rich, spicy, and tangy flavor profile of a plate of nachos, and even comes with a deeply satisfying cumin-fried hit of black beans. Cilantro infused sour cream elevates the melange of savory and sweet.

And when I want a hyper-flavorful tomato experience in the middle of winter, I have the luxury of opening a fragrant jar of Muir Glen’s Organic Fire Roasted Tomatoes. These babies have saved me more than once in a kitchen pinch, serving as the quintessence of everything tomato, distilled at its peak for year-round concocting.

Ingredients
  

Fire Roasted Chipotle Tomato Soup

  • 1 cup sliced red onion
  • 3 cloves garlic roughly chopped
  • 2 tablespoons olive oil
  • 1 teaspoon cumin powder
  • 1 1/2 teaspoons chile powder
  • ½ teaspoon ground chipotle powder
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 1/4 tsp . sea salt
  • 1- inch piece jalapeño pepper sliced
  • 2 28 oz . cans Muir Glen® Organic Fire Roasted Tomatoes
  • ¾ cup plain whole milk yogurt

Cumin-fried Black Beans

  • ¾ cup cooked black beans
  • 1 clove garlic finely chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 1 tsp . cumin powder

Cilantro Lime Crema

  • ½ cup sour cream
  • ½ teaspoon fresh lime juice
  • 1 teaspoon finely chopped cilantro

Add-ons

  • ½ ripe avocado sliced
  • lots of tortilla chips

Instructions
 

  • Fire Roasted Chipotle Tomato Soup: In a stockpot, sauté onion and garlic in olive oil. Add spices, jalapeño, and sea salt. Stir gently over medium heat until garlic becomes fragrant, and onions start to soften, 3-5 minutes. Continue to stir as you add tomatoes. Cover with a lid, reduce heat, and simmer for 10 minutes.
  • Remove from heat and place your soup mixture in a blender. Add plain yogurt. Pulse or blend on high until soup is creamy but still has a bit of texture. Pour back in the pot and keep warm until serving.
  • Cumin-fried Black Beans: Place all ingredients in a frying pan and sauté over medium heat as moisture evaporates. When all liquid is gone (5-7 minutes), remove from heat
  • Crema: Combine ingredients in a bowl until completely blended.
  • Top soup with cumin-fried black beans, cilantro lime, crema, and avocado. And a crap-ton of tortilla chips. ‘Cause you can.

(This blog post was sponsored by the glorious Muir Glen!)