Tortilla Chipotle Bean Soup

First begin by pressure cooking the pinto beans.

Next, place the jalapenos and tomatoes on a flat pan.

 

 

Cook until all sides are charred a little and the jalapeno is cooked through.

Turn off the flame and let them cool for a few minutes so that you can handle them.Then cut the stem off and take out all the seeds.

 

Then place in a blender the tomatoes, only 2 jalapenos (save one) and 2 chipotle chiles.

Blend until smooth. Then set aside.

Next, heat 2 tbsp ghee in a large pot and then add the cumin seeds. Cook until they begin to turn brown.

 

Then add the chopped fresh oregano and fry for another 30-45 seconds.

 

Then immediately add the tomato puree and all remaining spices. Cook for about 8 minutes or until the tomatoes are cooked through.

Here is what it should look like. A very deep red color.

Next add the remaining cooked, chopped and seeded jalapeno and the cooked pinto beans.

Mix and add 1 cup reserved cooking liquid from the beans.

Cook for another 5 minutes and here is what it should look like when it is done.

 

Next we are going to bake some soft corn tortilla to make them a little crispy. Cut the tortillas in half and then chop them into little strips.

 

Place on a large baking sheet with a little salt and bake for 15 minutes at 375F/190C.

Be sure to stir the tortilla chips around every 5 minutes.

That’s it! Now you have crunchy tortilla chips to add to the soup!

Add some chopped fresh cream, avocado chunks and a squirt of lime juice and you are ready to offer to Kṛṣṇa with love and devotion!