We’ll start by making our Cashew Sour Cream, according to the recipe below.
Next, add the two cans of undrained black beans to a food processor and blend until they are well-blended and thick, about a minute. Set this aside for now.
Heat a large pot over medium-high heat. Add the onion and sauté for 3-4 minutes, letting it brown and adding a splash of water to prevent sticking when needed.
Turn the heat down to medium-low and add the red bell peppers, carrots, garlic, and jalapeño and cook for about 10 minutes, stirring often, until everything softens. Add a splash of water if anything is sticking. Smells good, doesn't it?
Stir in all of the black beans, tomatoes, green chilies, corn, cumin, chili powder, smoked paprika, chipotle powder, the bay leaf, veggie broth, salt, black pepper, lime juice and cilantro.
Bring to a simmer, turn the heat down to low, and cook for about 20 minutes, stirring occasionally. The soup will thicken as it cooks. Soup gets better with time so let it cook longer if you like it thicker.
If the soup gets too thick, just add some more veggie broth.
Remove from the heat, discard the bay leaf. Taste and add salt and pepper to taste.
Top with a big, cooling dollop of our Cashew Sour Cream and serve topped with cilantro, scallions, and sliced Serrano peppers, if you’d like. Maybe add another squeeze of lime.
Serve with our Crispy Baked Tortilla Chips.
Add all of the ingredients to a high-speed blender and blend until it’s super smooth and creamy. Don’t stop blending until you get it there—you will! It could be up to 5 minutes of blending.
Add more water, 1 tablespoon at a time, if needed, until you reach sour cream-like consistency. Taste and add some salt if it needs it. Mine usually does!
This will keep in the fridge for up to a week.
This recipe was inspired by a recipe that I learned to make in my Rouxbe cooking class.