TORTILLA SOUP WITH ROASTED CORN AND BLACK BEAN SALSA

This soup can be made almost entirely from pantry ingredients, and if you keep black beans and frozen corn on hand, the salsa is equally convenient. When I serve this soup for lunch, I like to pair it with the salsa and some crunchy corn chips; to turn it into a more f i lling evening meal, I often stir in cooked long-grain rice or top it with shredded vegan chicken strips. If you begin to prepare the soup while the vegetables for the salsa are roasting, both components should be ready at about the same time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the salsa, preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a large bowl, combine the corn, onion, and poblanos. Drizzle with the oil and toss until evenly coated. Sprinkle with the cumin, chili powder, and cayenne and toss again. Transfer to the lined baking sheet, spreading the mixture evenly, then sprinkle generously with coarse salt. Bake for 20 minutes, until the onion and corn are slightly browned, stirring once or twice during the baking time.

Step 2

Transfer the roasted vegetables to a bowl. Add the black beans and lime juice and stir gently to combine. Taste and adjust the seasonings if desired.

Step 3

To make the soup, heat the oil in a large pot over medium heat.

Step 4

Add the onion and carrots and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Add the garlic and cook, stirring constantly, for 1 minute.

Step 5

Stir in the tomatoes, chipotles in adobo, cumin, coriander, and salt, then stir in the broth. Bring to a boil over medium-high heat, then lower the heat to maintain a simmer. Add the tortillas, cover, and cook for 10 minutes.

Step 6

Use an immersion blender to puree the soup, or puree it in batches in a standard blender and return it to the pot. Taste and adjust the seasonings if desired. Serve topped with the salsa and any other desired accompaniments.