Ingredients:
Soup
- 2 tablespoons canola oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 orange bell pepper, diced
- Kosher salt
- Pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 1 (16-oz.) jar Mrs. Renfro’s Chipotle Corn Salsa, or other brand of chipotle salsa
- 4 cups vegetable broth
- 4 cups cooked Camellia Brand Pinto Beans
- 1 (15-oz) can whole kernel corn, drained
- Optional toppings: chopped fresh cilantro, chopped red onion, chopped avocado
Crunchy Tortilla Strips
- Small corn tortillas, cut into 1/4-inch wide strips
- Olive oil
- Kosher salt, to taste
Directions:
- Heat a large pot over medium heat. Add oil, onion, garlic, bell pepper, and a pinch of salt and pepper, and stir. Cook for 4-5 minutes, stirring often, until vegetables are soft.
- Add cumin and chili powder and stir well. Add salsa and vegetable broth and stir. Increase heat and bring to a boil.
- Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
- Simmer covered for 30 minutes.
- While soup is simmering, make the crunchy tortilla strips. Preheat oven or toaster oven to 375 degrees. Lightly drizzle tortilla pieces with olive oil and a sprinkling of salt, and toss to coat evenly. Spread in a single layer on toaster oven tray or cookie sheet and bake for 12-15 minutes, or until crisp and golden brown.
- Serve soup with crunchy tortilla strips and optional toppings in ramekins.
Recipe adapted from Minimalist Baker.