This blender soup couldn’t be easier and uses mostly pantry staples. It’s also gluten-free and vegan, and doesn’t have a drop of added oil. I love to serve it for quick weeknight dinners, and the recipe can even be doubled or tripled for a crowd. It’s also really healthy and low in fat.
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (14.5-ounce) can organic diced tomatoes
- 2 cups water, divided
- ½ cup diced yellow onion
- 1/3 cup packed cilantro
- 3 large garlic cloves
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon Better Than Bouillon No Chicken Base
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- ½ teaspoon salt
- ¼ teaspoon ground chipotle, or to taste
- 2 corn tortillas, torn into pieces
- 1 1/2 cups frozen sweet corn, unthawed
- Crushed tortilla chips
- Chopped cilantro
- Salsa fresca
- Diced jalapeño
- Fresh lime wedges
- In a high-speed blender, add the beans and tomatoes and blend until very smooth. Pour them into a large pot. In the blender jar, add 1/2 cup water, onion, cilantro, garlic, and nutritional yeast flakes. Blend until almost smooth. Pour into the pot. Add another 1/2 cup water into the blender jar along with the corn tortillas, nutritional yeast flakes, bouillon, cumin, paprika, granulated garlic, salt, and chipotle. Blend until ultra smooth, and add to the pot. Add the remaining 1/2 cup water to the pot, stirring well. Stir in the frozen corn and the remaining 1/2 cup water.
- Over medium high heat, cook the soup, stirring occasionally, for about 10 minutes or until the soup is thickened and steaming hot. Adjust seasonings to taste.
- Ladle the soup into bowls. Garnish each bowl with a spoonful of salsa, crushed chips, and cilantro. Sprinkle jalapeño over each bowl for extra heat, and a squeeze of lime for an extra zing.
- Copyright © 2016 Julie Hasson
- Gluten-Free + Vegan