This spicy, one-pot tortilla soup will effortlessly warm your heart.
1 tablespoon olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1/2 lg. red bell pepper, diced
1 teaspoon sea salt, plus more to taste
1/2 teaspoon ground black pepper
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
1 3.5 ounces can chipotle peppers, diced
4 cups low sodium vegetable broth
2 15-ounce low sodium black beans, drained and rinsed
2 14.5 ounces diced tomatoes, no salt added
1 1/2 cups frozen corn
1 cup tortilla chips, crumbled, plus more for topping
1 tablespoon fresh lime juice
Heat a large pot over medium heat. Once hot, add oil, garlic, onion, bell pepper, salt and black pepper. Cook for 5-6 minutes, stirring frequently, until onions are translucent and the peppers are tender.
Add cumin, chili powder, chipotle pepper, vegetable broth, and stir to combine, and bring to a low boil.
Once boiling, add black beans, tomatoes, and corn and stir to combine. Reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally.
Add crumbled tortilla chips, and cook until softened, about 3-5 minutes.
Serve soup with lime squeeze and more chips.