loveandlemons5.0
Tortilla Soup
Our favorite tortilla soup recipe! It features black beans and corn simmered in a fragrant tomato broth. To take it over the top, pile your bowl with avocado, Cotija cheese, and lots of crispy tortilla strips.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pan
- ●skillet
- ●blender
- ●pot
- ●dutch oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 375°F and line two baking sheets with parchment paper.
2
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.
3
Place the toasted chiles and tortilla in a blender and add the tomatoes. Blend until smooth.
4
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.
avocado oil, plus more for drizzling2 tablespoonsDiced avocadoground cumin1 teaspoon
5
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.
avocado oil, plus more for drizzling2 tablespoonsDiced avocado
6
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.
avocado oil, plus more for drizzling2 tablespoonsDiced avocadoSliced radishesFresh cilantroLime wedges
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