This tortilla soup recipe has a wealthy, aromatic broth stuffed with corn and black beans. We find it irresistible with crispy tortilla strips and avocado on prime!
Tortilla soup is certainly one of my favourite meals. Not simply certainly one of my favourite soups (although in fact it’s), however certainly one of my favourite meals on the whole. I like how the wealthy, flavorful broth contrasts with toppings like crunchy tortilla strips and creamy avocado. Now that the temperatures are cooling off for the season, you’ll be able to guess that I’ll have this tortilla soup recipe on repeat.
Tortilla soup (or sopa de tortilla or sopa Azteca) is thought to have originated in central Mexico, although you will discover regional variations all through Mexico and the US at the moment. I can’t declare that this vegetarian recipe is fully genuine, particularly since most conventional tortilla soups are made with rooster broth and generally shredded rooster breast. Nonetheless, this twist is scrumptious—hearty, warming, and stuffed with daring taste. Presently of 12 months, I can’t get sufficient of it. I hope you find it irresistible too!
Tortilla Soup Recipe Substances
Right here’s what you’ll must make this vegetarian tortilla soup recipe:
- Tortillas, in fact! Corn tortillas solely, please! You’ll mix one into the broth to thicken and taste the soup and crisp up the remaining to make use of as a topping.
- Dried chiles – A pasilla chile could be most conventional. Nonetheless, I’ve higher luck discovering Guajillo and ancho chiles at my grocery retailer, so I’m calling for them right here. They provide the soup its putting shade and add SO a lot depth of taste.
- Hearth-roasted diced tomatoes – Together with the dried chiles and blended tortilla, they create the soup’s thick, aromatic base.
- Avocado oil – Its impartial style makes it an important alternative for this recipe, however you may sub extra-virgin olive oil if that’s what you retain available.
- Onion and garlic – For candy, fragrant taste. I like to order some uncooked onion to make use of as a topping.
- Black beans and corn – They make the soup hearty and satisfying. Contemporary and frozen corn each work right here, however I all the time go for contemporary corn if it’s in season.
- Floor cumin and dried oregano – They add earthy complexity.
- Vegetable broth – Use store-bought, or make your personal. Water works right here too.
- And salt and pepper – To make all of the flavors pop!
And don’t neglect the toppings! Sliced radishes, contemporary cilantro, bitter cream, avocado, and crumbled Cotija are all nice.
Discover the whole with measurements beneath.
Methods to Make Tortilla Soup
Step one on this tortilla soup recipe is toasting the dried chiles and tortilla. Use kitchen scissors to chop off the stems of the chiles, then slit them vertically from their trimmed tops to their pointed ideas. Take away the seeds, and unfold the chiles open in order that they lay flat.
Toast the chiles in a dry skillet over medium warmth till they’re smooth and aromatic. Toast the tortilla on either side till it puffs up and turns into calmly charred.
Then, mix the soup’s flavorful base. Place the tomatoes in a blender with the toasted chiles and tortilla. Mix effectively till utterly clean. Earlier than shifting on to the subsequent step, stir the puree to test its consistency. You need to ensure that no chunks of chile pores and skin stay. In case you see any, maintain mixing.
Subsequent, sauté the aromatics. Add the avocado oil to a big pot, and cook dinner the onion till it’s smooth. Fast notice: I prefer to put aside some uncooked onion to make use of as a topping. In case you like uncooked onion too, don’t add all of it to the pot on this step.
Stir within the spices and cook dinner for 30 seconds. Then, pour within the tomato puree and cook dinner for two minutes.
Then, simmer the soup. Add the garlic, water, and beans and simmer for 20 minutes. Stir within the corn kernels and simmer for an additional 10 minutes.
In the meantime, put together the toppings. Lower the remaining tortillas into skinny strips, and toss them with oil and salt. Toast within the oven till they’re curled and crisp. Whereas they cook dinner, put together every other toppings you need to use.
Lastly, serve the soup in bowls along with your desired fixings and a squeeze of contemporary lime juice. Take pleasure in!
Tortilla Soup Serving Recommendations
This tortilla soup recipe is greatest with a number of toppings to accent the aromatic broth. Right here’s what I prefer to placed on mine:
- Crispy tortilla strips. This tasty topping is tremendous straightforward to make (search for detailed directions within the recipe beneath!), however if you wish to simplify, you may sub crushed tortilla chips.
- Cotija cheese. Crumbled feta works too!
- Sliced radishes
- Diced onion
- Sliced or diced avocado
- Contemporary cilantro
And I all the time serve this soup with lime wedges for squeezing!
Storing Leftover Soup
Retailer leftover tortilla soup with out toppings. It retains effectively for as much as 4 days in an hermetic container within the fridge. Retailer leftover tortilla strips at room temperature.
The soup additionally freezes effectively. Let it thaw in a single day within the fridge earlier than reheating it on the stovetop or within the microwave.
This soup thickens because it sits, so I often add a splash of water to loosen it up once I reheat it.
Extra Favourite Soup Recipes
In case you love this soup, attempt certainly one of these scrumptious soup recipes subsequent:
In search of extra Mexican recipes? Take a look at my enchiladas or chilaquiles!
Tortilla Soup
Serves 4 to six
Our favourite tortilla soup recipe! It options black beans and corn simmered in a aromatic tomato broth. To take it excessive, pile your bowl with avocado, Cotija cheese, and many crispy tortilla strips.
- 2 dried Guajillo or ancho chiles
- 8 corn tortillas
- 2 (14-ounce) cans diced fire-roasted tomatoes
- 2 tablespoons avocado oil, plus extra for drizzling
- 1 giant white onion, diced, reserve ⅓ cup for topping
- 1½ teaspoons sea salt, plus extra to style
- 1 teaspoon floor cumin
- ¼ teaspoon dried oregano
- 3 garlic cloves, grated
- 4 cups water or vegetable broth, plus extra as wanted
- 3 cups cooked black beans, drained and rinsed
- 1½ cups contemporary or frozen corn kernels, from about 2 ears contemporary
- Freshly floor black pepper
For serving
- Diced avocado
- Sliced radishes
- Contemporary cilantro
- Crumbled Cotija cheese
- Lime wedges
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Preheat the oven to 375°F and line two baking sheets with parchment paper.
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Use kitchen scissors to slice the stems off the chiles, then reduce the chiles open vertically alongside certainly one of their edges. Unfold them open in order that they lay flat. In a dry skillet over medium warmth, toast the chiles for 1 to 2 minutes per facet, or till smooth and aromatic. Place one of many tortillas within the pan and toast on all sides till overrated and aromatic.
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Place the toasted chiles and tortilla in a blender and add the tomatoes. Mix till clean.
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Warmth the avocado oil in a big pot or Dutch oven over medium warmth. Add the onion and salt, and cook dinner, stirring sometimes, for 8 minutes, or till softened. Add the cumin and oregano and cook dinner for 30 seconds, or till aromatic. Add the tomato combination and cook dinner, stirring, for two minutes. Add the garlic, water, and beans and simmer for 20 minutes. Add the corn and simmer for 10 extra minutes.
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Lower the remaining tortillas into skinny strips and place on the ready baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Unfold evenly on the baking sheets and bake for 10 to fifteen minutes, or till crispy.
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If the soup is simply too thick, stir in a little bit extra water to achieve your required consistency. Season to style. Ladle the soup into bowls and prime with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Serve with lime wedges for squeezing.
