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Smoky Tortilla Soup From Sprouted Kitchen's Bowl + Spoon

This Smoky Tortilla Soup is rich and full of bold flavors like fresh tomoatoes, chipotle peppers, and a hearty helping of garlic. / Very Slightly Adapted from Sprouted Kitchen’s Bowl + Spoon cookbook
Course Soup
Cuisine Vegetarian
Author Shelly Westerhausen


  • 1 Tablespoon olive oil
  • 1 jalapeno pepper , diced small
  • 1 yellow onion , coarsely chopped
  • 4 garlic cloves , chopped
  • 2 pounds of tomatoes
  • 1 chipotle chili in adobe sauce
  • 4 cups vegetable stocks
  • 2 Tablespoons unsalted butter
  • 4 Tablespoons coarse cornmeal
  • 2 cups cooked pinto beans
  • Garnish options: cilantro , avocado, tortilla chips, sour cream (omit for vegan)


  1. Heat olive oil in a large saucepan over medium heat. Add the onion, garlic, dash of salt, and jalepeno pepper and saute for five minutes or until softened. Next, core and half the tomatoes and then add to the saucepan along with the chipotle and vegetable stock. Bring to a simmer and let simmer for thirty minutes or until everything is softened.
  2. Puree using an immersion blender and then return back to medium heat over the stove. Add in the butter and cornmeal and and stir until butter is melted. Add in the beans and simmer for another 5 to 8 minutes or until the cornmeal has softened. Season with salt and pepper.
  3. Enjoy warm with cilantro, avocado, sour cream, and tortilla chips.