Thursday, October 28, 2010

Chipotle Tortilla Soup

2 TBS olive oil
1/2 lb. top sirloin strips, cut into bite size pieces
1 medium onion, chopped
2 gloves garlic, minced

2 jalapeno peppers, seeded & diced

1 can black beans,rinsed & drained
1 c. frozen corn

4 c. organic beef broth (or 4 c. water & good beef boullion/soup base)
1 - 8 oz can tomato sauce
1/4 c. bottled chipotle sauce

tortilla chip strips

shredded cheddar

Heat oil in 4 qt. pan over medium heat. Add beef & saute until seared. Add onion & garlic & saute until onion just becomes translucent. Stir in peppers & continue to saute for an additional 2-3 minutes. Stir in black beans & corn. Mix well. Add vegetable broth, tomato sauce & chipotle sauce; stir well, & bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, place 1/4 c. tortilla chip chips in bottom of individual bowls, ladle soup over strips, sprinkle generously with shredded cheddar.