Chipotle Tex Mex Soup
  • Soup:
  • 2-4 Tbsp Chipotle Olive Oil (depending on your spice level….I use all four!)
  • 1 Onion, diced
  • 2 Garlic Cloves, minced
  • 1 Celery stalk, diced
  • 1 Red bell pepper, diced
  • 2 Tbsp Chili powder
  • 1 Tbsp cumin
  • Salt and pepper
  • 6 cups vegetable broth
  • 1 large can diced tomatoes, with their juice
  • 1 small can black beans
  • 1 cup frozen or fresh corn
  • Diced avocado
  • Shredded cheddar cheese
  • Sour cream
  • Fresh cilantro
  • Plain Greek yogurt

Stove Top:

  1. In a large soup pot, heat the Chipotle Olive Oil and add the onion, garlic clove, celery and bell pepper. Stir and cook until veggies just begin to soften. Add chili powder, cumin, salt and pepper. Stir until spices become fragrant. Add broth, tomatoes, beans and corn. Simmer on low for 30 minutes.
  2. Drizzle with additional Chipotle Olive Oil and serve with all or some of the toppings and some crusty bread.

Instant Pot:

  1. Place all soup ingredients in the inner pot of your IP. Turn on Soup Mode for 10 minutes.
  2. Serve with additional Chipotle Olive Oil and all or some of the toppings ideas. 
February 14, 2019 — The Unrefined Olive