I don’t eat corn. It’s weird, I rarely miss it, but I do miss tortilla soup. This version I’ve come up with features roasted millet where the corn used to be and lots of other tastiness so I don’t even miss it. (You surely aren’t a weirdo like me and do eat corn—it’s practically an American birthright—so feel free to add tortilla chips and/or frozen corn to yours!) The secret, really, is a base of a homemade salsa – charred onion, garlic, tomato and mild Anaheim chilies—that is cooked into the broth as the black beans become tender. All you really need to know is: yum.
Serving Suggestions:
- VEGAN: Top with avocado, chopped red onion, lime juice, tortilla chips, hot sauce; stir in corn
- NOT VEGAN: Top with whole-milk Greek yogurt or sour cream, cheese (many would be great here, but the ideal choice IMHO would be a cotija); stir in shredded rotisserie chicken
- Stir in a drained can of hominy when you reheat it
Show me how you serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.
Yes, all this fun and love went into the recipe. That’s why it tastes so good.
