- 2 carrots, finely chopped
- 2 ribs celery, chopped
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/4 teaspoon salt
- 1 (28 ounce) can no-salt-added diced tomatoes
- 2 cups water
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1/2 cup cilantro leaves, chopped
- 2 tablespoons hot pepper sauce, such as Tabasco
- 1 lime, juiced
- 3 (6 inch) corn tortillas, sliced into 1/4-inch strips
- Fat-free sour cream, for serving (optional)
- Place carrots, celery, and red bell pepper in small microwaveable bowl. Add 1/4 cup water, cover top of bowl loosely with plastic wrap, and microwave on high 5 minutes or until vegetables are just tender.
- Heat oil in stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add steamed vegetables and season with salt. Saute an additional 5 minutes or until vegetables are slightly caramelized.
- Add tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla strips and a tablespoon of sour cream (if using) right before serving.