Active Time
N/A
Total Time
50 MIN
Yield
Serves : 4 to 6
© Molly Yeh

How to Make It

Step 1    

Heat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, salt and a few turns of black pepper; cook until fragrant, about 1 to 2 minutes.

Step 2    

Stir in the tomatoes and the vegetable broth and bring to a boil. Add the beans, reduce heat and simmer for 20 minutes.

Step 3    

Meanwhile, heat 1/2 inch of vegetable oil in a skillet over moderate heat until shimmering. Fry the tortilla strips in batches for 3 minutes, until crispy. Transfer to a paper towel and immediately sprinkle with salt and squeeze with lime.

Step 4    

When the soup is finished simmering, gently stir in the corn.

Step 5    

Ladle into bowls and serve with tortilla strips, lime wedges, diced avocado, sour cream, fresh cilantro and shredded Monterey jack or crumbled queso fresco.

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