Ingredients:

  • 2 Tbsp Neutral cooking oil (e.g., canola, vegetable, or olive oil)
  • 1 medium Yellow onion, finely diced
  • 1 medium Red bell pepper, diced
  • 4 cloves Garlic, minced
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano (preferably Mexican oregano)
  • 1/2 tsp Ground coriander
  • 1–2 Chipotle peppers in adobo sauce, minced (plus 1 Tbsp of the adobo sauce)
  • 1 (14.5 oz) can Diced tomatoes (undrained)
  • 2 (15 oz) cans Black beans, rinsed and drained
  • 4 cups Low-sodium chicken or vegetable stock
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Tbsp Fresh lime juice
  • 6 Corn tortillas (6-inch), cut into thin strips
  • 1 Tbsp Neutral cooking oil (for baking/frying strips)
  • Pinch of Kosher salt (for strips)

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the tortillas into thin strips. Toss the strips with oil and a pinch of salt. Spread them in a single layer on a baking tray.
  2. Bake the tortilla strips for 8–12 minutes, turning halfway, until golden brown and thoroughly crisp. Remove and set aside.
  3. Heat the remaining oil in a large Dutch oven over medium heat. Add the diced onion and red pepper. Sauté gently for 6–8 minutes until softened and translucent, being careful not to brown them.
  4. Stir in the minced garlic, cumin, oregano, and coriander. Cook for 1 minute until fragrant (blooming the spices).
  5. Stir in the minced chipotle peppers and the tablespoon of adobo sauce. Cook for 30 seconds.
  6. Add the diced tomatoes (undrained), the rinsed black beans, and the chicken or vegetable stock. Bring the soup to a low boil, then reduce heat immediately to a gentle simmer. Cook uncovered for 20 minutes to allow the flavours to properly meld together.
  7. Remove 2 cups (approx. 475 ml) of the soup and transfer it to a separate bowl. Using an immersion or standard blender, blend until completely smooth.
  8. Pour the blended mixture back into the pot with the whole soup. Stir well. This step naturally thickens the soup and creates a creamy mouthfeel.
  9. Remove the soup from the heat. Stir in the fresh lime juice. Taste and adjust the seasoning with salt and pepper until it is perfect.
  10. Ladle the hot soup into bowls. Top generously with the crispy tortilla strips, a dollop of sour cream or yoghurt, diced avocado, and a sprinkle of cheese and fresh coriander. Serve immediately with extra lime wedges.