The kids are on their second week of spring break (aaahhh!!), and they were watching so much TV that the cable box and DVD player froze up (I only TRY to be a good mom—never said I was one). So now they’re keeping themselves entertained by making up songs about Spongebob Squarepants and Star Wars.
Here’s a chicken tortilla soup I adapted to be vegetarian. It uses chipotles in adobo, which you can buy in a can in the Mexican food aisle. Any leftover chipotles can be frozen in an airtight container for up to a year.
black bean tortilla soup
2 teaspoons olive oil
1 medium onion, finely chopped
1 medium bell pepper, chopped
3 cloves garlic, chopped
4 chipotles in adobo, chopped, plus a tablespoon of the sauce
2 14 ounce (400g each) cans diced fire roasted tomatoes
salt and pepper to taste
3 cups (700mL) vegetable stock
2 14 ounce (400g) cans black beans, rinsed and drained
monterey jack cheese, shredded
1. Saute onion in the olive oil with a pinch of salt for ten minutes, or until translucent and soft. Toss in garlic and peppers, and cook for 3-5 more minutes. Stir in chipotles and sauce, and the tomatoes.
2. Pour in vegetable stock, and beans, and season with salt and pepper.
3. Crumble a handful of chips into the bottom of each bowl, and cover with shredded cheese. Ladle hot soup over the chips and cheese and garnish with more cheese, chips, and sour cream.