Black Bean and Roasted Anaheim Chile and Bell Pepper Soup
Servings 4
Equipment
- Baking Sheet
- Large Dutch oven
Ingredients
- 2 tbsp olive oil divided
- 6-7 baby bell peppers
- 2 Anaheim Chiles
- ½ yellow onion chopped
- 2 carrots diced
- 3-4 garlic cloves minced
- 1½ tsp dried cumin
- 1 tsp dried oregano
- Sea salt and freshly cracked pepper to taste
- 4 cups of vegetable or chicken broth
- 3 (15-oz cans) of black beans, drained and rinsed
- 1 (15-oz can) of diced tomatoes, drained
- 2 tbsp fresh cilantro chopped
Other Ingredients:
- Crispy tortilla strips
- Cotija cheese crumbles
- Cilantro chopped
- Green onions sliced
Instructions
- Preheat the oven to broil.
- Prepare the peppers by slicing them in half and cleaning out the veins, seeds, and stems.
- Roast the peppers by laying them out on a baking tray coated with foil and sprayed with olive oil cooking spray.
- Broil for 2-3 minutes until the skin is blistered and blackened.
- Place the chiles and peppers into a large zip-lock bag and seal.
- Let the peppers sit in the bag for 10 minutes, then carefully remove the blackened skin.
- Chop the peppers and chiles, then set them aside.
- Preheat the oven to 350 degrees.
- Make the crispy tortilla strips by cutting three corn tortillas that have been coated with cooking spray into thin strips. Place them on the same baking sheet covered in foil.
- Bake for 5-7 minutes or until golden brown. Remove and set aside.
- Prepare the soup by heating the olive oil in a large Dutch oven over medium heat. Add the onion and carrots and cook for 5-7 minutes.
- Add the garlic, cumin, oregano, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 60 seconds.
- Stir in the broth, black beans, drained diced tomatoes, chopped chiles and peppers, 2 tablespoons of cilantro, and simmer partially covered for 30 minutes.
- Mix some of the soup with an immersion blender. Taste the soup and re-season if needed.
- Serve the soup topped with tortilla strips, cotija cheese, cilantro, and green onions.