Description
This flavorful Tortilla Soup combines a fragrant tomato broth with black beans and sweet corn, topped with creamy avocado, tangy Cotija cheese, and crispy baked tortilla strips for a satisfying and comforting meal. Perfect for a hearty lunch or dinner, this recipe uses a blend of toasted dried chiles and fire-roasted tomatoes to create a rich, smoky base.
Ingredients
Soup Base
- 2 dried Guajillo or ancho chiles
- 2 (14-ounce) cans diced fire-roasted tomatoes
- 2 tablespoons avocado oil, plus more for drizzling
- 1 large white onion, diced (reserve ⅓ cup for topping)
- 1½ teaspoons sea salt, plus more to taste
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 3 garlic cloves, grated
- 4 cups water or vegetable broth, plus more as needed
- 3 cups cooked black beans, drained and rinsed
- 1½ cups fresh or frozen corn kernels (about 2 ears fresh)
- Freshly ground black pepper, to taste
Toppings
- Diced avocado
- Sliced radishes
- Fresh cilantro
- Crumbled Cotija cheese
- Lime wedges
- 8 corn tortillas (for strips)
Instructions
- Prepare the chiles and tortilla for blending: Preheat oven to 375°F and line two baking sheets with parchment paper. Using kitchen scissors, remove the stems from the chiles and slice them open vertically to lay flat. Toast the chiles in a dry skillet over medium heat for 1 to 2 minutes per side until soft and fragrant. Also, toast one tortilla in the same skillet, flipping until puffed and fragrant.
- Blend the soup base: Place the toasted chiles, toasted tortilla, and diced fire-roasted tomatoes in a blender. Blend until the mixture is completely smooth and set aside.
- Sauté the aromatics: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and 1½ teaspoons of sea salt. Cook, stirring occasionally, for about 8 minutes until the onion is softened. Stir in the ground cumin and dried oregano, cooking for 30 seconds until fragrant.
- Combine ingredients and simmer: Pour the blended tomato and chile mixture into the pot, stirring constantly for 2 minutes to combine. Add the grated garlic, 4 cups of water or vegetable broth, and cooked black beans. Bring the mixture to a simmer and cook for 20 minutes to develop flavors.
- Add corn and continue simmering: Stir in the fresh or frozen corn kernels and simmer the soup for an additional 10 minutes. Season with freshly ground black pepper and adjust salt as needed.
- Make crispy tortilla strips: Cut the remaining 7 tortillas into thin strips. Spread them evenly on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Bake in the preheated oven for 10 to 15 minutes until crisp and golden.
- Adjust soup consistency and serve: If the soup is too thick, add a little more water or broth to reach your desired consistency and heat through. Ladle the soup into bowls and top with crispy tortilla strips, reserved diced onion, diced avocado, sliced radishes, fresh cilantro, and crumbled Cotija cheese. Serve lime wedges on the side for squeezing over the soup.
Notes
- Use fire-roasted tomatoes for a smoky depth of flavor in the soup base.
- Adjust the number of chiles based on desired heat level; Guajillo is milder while ancho has a richer flavor.
- To make the recipe vegetarian or vegan, ensure vegetable broth is used and omit cheese or use a vegan cheese alternative.
- For extra crunch, bake tortilla strips until golden but watch closely to avoid burning.
- Fresh garnishes like radishes and cilantro add bright, refreshing notes to balance the rich soup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican