• 4 corn tortillas, cut into ¼” wide strips
• 3 tablespoons Essential Everyday vegetable oil, divided
• 1 yellow onion, diced
• 4 garlic cloves, chopped
• 3 chipotles from 1 can chipotles in adobo, finely chopped
• 2 tablespoons chili powder
• 14.5oz can Essential Everyday diced tomatoes
• 15oz can Essential Everyday black beans, drained and rinsed
• 4 cups Wild Harvest Organic Vegetable Broth
• 1 cup Essential EverydayⓇ thawed frozen corn kernel (optional topping)
• 4 green onions, thinly sliced (optional topping)
• 1 jalapeño, thinly sliced (optional topping)
• ½ cup Essential Everyday sour cream (optional topping)
• ½ cup shredded Essential Everyday Cheddar cheese (optional topping)
• Chopped cilantro (optional topping)

Preheat oven to 425℉.

On a large sheet pan toss together tortilla strips and 1 tablespoon oil. Spread out strips and bake until crispy, about 10 minutes. Set aside.

In a large saucepan or Dutch oven, heat remaining 2 tablespoons oil over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, chipotles, and chili powder and cook, stirring, 1 minute more.

Add tomatoes, beans, and broth. Bring soup to a simmer and cook for 15 minutes to allow flavors to meld.

Serve soup in bowls, letting everyone choose their own toppings.

PREP TIME 20 minutes
COOK TIME 20 minutes
SERVES 4

Recipe courtesy of Everyday Essential