Tortilla Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 to 6
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Course
Main Course, Soup
Tortilla Soup
Description
Tortilla Soup starts with toasting dried guajillo or ancho chiles and a corn tortilla to bring out smoky notes, which are then blended with fire-roasted diced tomatoes to form the soup base. Onion is sautéed until softened and combined with cumin and oregano to add warmth and depth. Garlic, water, and black beans are simmered with the chile-tomato mixture to build a nourishing broth. Fresh or frozen corn is added towards the end, contributing sweetness and texture.
The soup is served topped with thin strips of crispy toasted tortillas, diced avocado, sliced radishes, fresh cilantro, crumbled cotija cheese, and lime wedges, adding layers of texture and flavor contrast. It offers a balance of smoky, spicy, earthy, and fresh elements.
This versatile soup works well as a comforting meal with multiple fresh add-ins allowing customization. It can be lighter or more filling depending on toppings.
Ingredients
- 2 dried guajillo chiles or ancho chiles
- 8 corn tortillas
- 2 (14-ounce) diced fire-roasted tomatoes cans
- 2 tablespoons avocado oil plus more for drizzling
- 1 white onion diced, reserve ⅓ cup for topping, large
- 1½ teaspoons salt plus more to taste, sea salt
- 1 teaspoon cumin ground
- ¼ teaspoon oregano dried
- 3 garlic grated, cloves
- 4 cups water plus more as needed, or vegetable broth
- 3 cups black beans drained and rinsed, cooked
- 1½ cups corn kernels from about 2 ears fresh, fresh or frozen
- black pepper freshly ground
For serving
- avocado diced
- radish sliced
- cilantro fresh
- cotija cheese crumbled
- lime wedges
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Use kitchen scissors to slice the stems off the chiles, then cut the chiles open vertically along one of their edges. Spread them open so that they lay flat. In a dry skillet over medium heat, toast the chiles for 1 to 2 minutes per side, or until soft and fragrant. Place one of the tortillas in the pan and toast on each side until puffed up and fragrant.
- Place the toasted chiles and tortilla in a blender and add the tomatoes. Blend until smooth.
- Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and salt, and cook, stirring occasionally, for 8 minutes, or until softened. Add the cumin and oregano and cook for 30 seconds, or until fragrant. Add the tomato mixture and cook, stirring, for 2 minutes. Add the garlic, water, and beans and simmer for 20 minutes. Add the corn and simmer for 10 more minutes.
- Cut the remaining tortillas into thin strips and place on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes, or until crispy.
- If the soup is too thick, stir in a little more water to reach your desired consistency. Season to taste. Ladle the soup into bowls and top with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.
User Reviews
Overall Rating
5
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