Chipotle Tomato Soup with Crispy Soy Nuts

Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here. Warning: the crispy soy nut topping is highly addictive.We love piling this soup high with toppings like avocado, green onions, radishes and a generous squeeze of lime.

Ingredients

2 tbsp extra-virgin olive oil

2 large carrots, sliced into half-moons

2 large stalks celery, sliced

1 yellow onion, diced

1/2 bunch Swiss chard, stems separated from leaves, both chopped 
(about 3 large leaves), divided

2 cloves garlic, finely chopped

4 to 6 whole dried chipotle chiles (NOTE: You can also use 2 canned chipotles in adobo; however, we love the flavor the dried chiles provide.)

1 15-oz jar or BPA-free can diced unsalted tomatoes, with juices

1 tsp each ground cumin and dried oregano flakes

6 cups low-sodium vegetable broth

1 cup frozen fire-roasted corn 
(or regular corn)

1 tsp sea salt

Optional toppings: lime, chopped avocado, sliced radishes, sliced 
green onions

Crispy soy nut  topping

1 1/2 tsp coconut oil

3/4 cup Dry Roasted Soy Nuts Unsalted

2 tsp fresh garlic

1 tsp sea salt,

1 tsp red chili pepper

½ tsp black pepper

Preparation

In a large pot on medium, heat olive oil. Add carrots, celery, onion, chard stems and garlic and sauté until tender, about 6 minutes.

Add chiles, tomatoes, cumin and oregano and sauté for 2 minutes. Stir in broth, corn and salt. Bring to a boil and reduce to a simmer; cover and cook until carrots are tender, about 20 minutes.

Meanwhile, prepare topping: In a skillet on medium, heat coconut oil. Add garlic, sea salt, red chili pepper and black pepper. Add soy nuts and heat gently, stirring frequently, until crispy, 6 to 8 minutes.

To soup, stir in chard leaves; turn off heat. Remove chiles, divide among bowls and top with crispy quinoa and optional toppings.
Download Recipe Here