Chipotle ‘Sausage’ & Two-Bean Tortilla Soup

This tortilla soup was hearty, flavorful, a little spicy (yum) and absolutely delicious!

Makes: A large pot (approximately 8 servings)

What You’ll Need:

  • 4 Field Roast Chipotle Sausages, thinly sliced
  • 2 ears corn, kernals removed
  • 1/3 large chopped yellow onion
  • 1 32-oz carton vegetable broth
  • 1 28-oz can fire roasted tomatoes
  • 1 8-oz can tomato sauce
  • 11.5-oz can vegetable juice
  • 1 14-oz can black beans, rinsed
  • 1 14-oz can pinto beans, rinsed
  • 1 tbsp grape seed oil
  • 4 tbsp chili powder
  • 1 tsp oregano
  • Tortilla chips or strips of corn tortilla
  • Vegan cheese (optional)

In a large dutch oven, saute sausage slices, corn and onion in grape seed oil for 5 minutes at medium heat (stove top level 6 out of 10). Add chili powder and oregano. Continue to saute for another 5 minutes.

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Add vegetable broth, fire-roasted tomatoes, tomato sauce and vegetable juice. Turn stove down to low-medium (stove top level 4 out of 10) and simmer for 15 minutes.

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Add rinsed black and pinto beans. Continue to simmer for another 20 minutes, stirring occasionally.

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Pour into bowls and enjoy! Top with crumbled tortilla chips or strips and vegan cheese (optional). Enjoy!

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2 thoughts on “Chipotle ‘Sausage’ & Two-Bean Tortilla Soup

  1. George Heywood

    Good god that looks heavenly. This is definitely on my too try list to have a go at eating at some point. That combination of beans and cheese and tortillas. My mouth is watering just thinking about it.

    Reply

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