INGREDIENTS
1 tbsp
olive oil
1
medium onion, chopped
1
stalk celery, chopped
2
carrots, chopped
3 cloves
garlic, minced
1/2
teaspooon ground cumin
1/4
teaspooon fresh thyme leaves, stems removed
1 tbsp
chipotle in adobo (see Notes)
1/2
jalapeño pepper, finely chopped, seeds and veins removed
8 cups
vegetable broth or chicken broth
14 1/2 oz
can petite diced tomatoes
29 oz
can black beans, drained and rinsed
6
corn tortillas, sliced in about ½" wide strips
freshly chopped fresh cilantro or parsley
shredded cooked chicken (if using)
Toppings>
1
corn tortilla, sliced into fine strips
olive oil
salt
1
large avocados, diced
1/2 cup
crumbled Cotija Cheese or vegan cheese shreds
1
lime, for squeezing a bit and zesting
the other half of the jalapeño pepper if you'd like more heat