Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 large yellow onion, diced
- 1 teaspoon minced garlic
- 1 can (10 ounces) red enchilada sauce
- 1 can (10.5 ounces) fire-roasted diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 chipotle pepper in adobo sauce
- 2 tsp liquid smoke (optional)
- 4 cups Vegetable stock
- 1 cup soaked cashews (overnight)
- 1 teaspoon ground cumin
- 1 and 1/2 teaspoons chili powder
- salt/pepper as desired
- Toppings: Cilantro, baked tortilla chips etc
Instructions
- Place a large dutch oven or pot over medium high heat and add the olive oil.
- While that oil is heating, give a quick dice to the yellow onion. Saute, stirring occasionally for 3-4 minutes. (While the onion is cooking, open and prepare cans.
- Add in the garlic and stir for another 30 seconds.
- Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, drained and rinsed black beans, drained corn, liquid smoke, and vegetable broth (save 1 1/2 cups). Stir to combine.
- In a blender or food processor combine the soaked cashews, 1 1/2 cups broth, and chipotle peppers in adobo sauce. Blend until smooth and add back into the pot with the remaining ingredients. If you don’t have time to soak them simply place them in a bowl of water and pop in the microwave for 2 minutes. Allow to stand for 10 minutes.
- Increase the heat to high. While it’s heating through to a boil, add in the cumin, salt/pepper, and chili powder. Stir again.
- Serve with your favorite toppings such as avocado, fresh lime juice, tortilla strips, fresh chopped cilantro, etc
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Lunch/Dinner
Nutrition
- Serving Size: 4-6