With the barbecue pot roast and this soup, it has been a week for comfort food! Both Mr. Max and I have felt a little puny with fall allergies on top of being generally run down from a very hectic September. Experiencing a bit of real fall weather, we decided to make a big batch of our favorite soup for the week. Giada's Tortilla Soup has been our go-to the past few years, it is so easy to make and truly delicious, but this time I decided to change it up a bit.
I wanted to turn up the heat a bit to help clear some serious sniffles so cayenne pepper was included, I added black beans for additional protein, and used a low-sodium vegetable broth instead of chicken broth.
Nutritional facts can be found here, calculated through SparkRecipes.com; one serving of soup is 3 WW points.
Recipe yields 7-8 servings
- 3 cups vegetable broth
- 12 oz. can of roasted tomatoes, diced
- 1 tbsp. canola oil
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 poblano pepper, minced
- 1 tsp. cayenne
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- 12 oz. can black beans, drained and rinsed
- 2 cups rotisserie chicken, shredded
- 1/4 cup cilantro
- 1 avocado, cubed
- Cheese for garnish
Take an immersion blender, or dump contents of pot into a blender, and blend the diced tomatoes and peppers until smooth and creamy. In a different pot, begin to saute the onions in canola oil over medium heat. Add more cayenne pepper and cumin. After cooking for about 10 minutes, add the garlic until fragrant.
Pour the soup mix into the pot with the onions, then add the black beans, shredded chicken and cilantro. Let simmer for about 30 minutes to allow the flavors to conjure, or until you are ready to serve.
Add the avocado to each individual bowl, garnish cheese and additional cilantro then ladel and enjoy!