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Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 2 carrots chopped
  • 3 to 4 cloves garlic minced
  • ½ teaspooon ground cumin
  • ¼ teaspooon dried thyme leaves
  • 1 tablespoon chipotle in adobo see Notes
  • ½ jalapeño pepper finely chopped, seeds and veins removed
  • 8 cups vegetable broth
  • 14.5 ounce can chopped fire-roasted tomatoes
  • 29 ounce can black beans drained and rinsed
  • 8 corn tortillas sliced into about ¼" wide strips
  • subheading: Toppings:
  • fresh cilantro or parsley
  • avocado cubes
  • fresh lime juice
  • fresh jalapeno slices
  • plant-based sour cream or yogurt
  • drizzle of extra-virgin olive oil
  • extra tortilla strips
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