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Tortilla Soup Recipe

Tortilla Soup Recipe - Easy Meals To Cook

When it comes to comfort food, few dishes can compare to a warm bowl of tortilla soup. It’s a delightful mix of flavors that transports you straight to a sunny fiesta, even if you’re just sitting on your couch in the middle of a rainstorm. 
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 663
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon tomato paste: This little ingredient packs a punch of umami and richness.
  • 2 dried Guajillo or Ancho chiles: Don’t forget to remove the stems and seeds to make the sauce smooth.
  • 11/2 teaspoons fine sea salt: Adjust according to your taste.
  • 3 cups cooked black beans: Rinse and drain these little protein powerhouses.
  • 4 cups water or low-sodium vegetable broth: You can always add more if needed to adjust the consistency.
  • 3 garlic cloves: Freshly grated; there's no substitution for fresh garlic.
  • 2 tablespoons avocado oil: Just a drizzle for that extra richness.
  • 1 large white onion: Chop it up! Reserve ⅓ cup for garnishing.
  • 1 teaspoon ground cumin: This adds depth to our flavor profile.
  • 2 cans fire-roasted diced tomatoes: You want the roasted variety for added smokiness. 14-ounce
  • 11/2 cups 11/2 corn kernels: Fresh or frozen, about 2 ears if you're using fresh.
  • 1/4 teaspoon smoked paprika: A sprinkle here goes a long way in enhancing the flavor.
  • 8 corn tortillas: Soft and pliable, perfect for dipping.
  • 1/4 teaspoon dried oregano: Just a hint for that herbaceous note.
For Serving:
  • Diced avocado: Smooth and creamy.
  • Thinly sliced radishes: For a crunchy and colorful touch.
  • Fresh cilantro leaves: A must for that punch of freshness.
  • Crumbled Cotija cheese: Because cheese makes everything better.
  • Lime wedges: A little acidity to balance the richness.

Method
 

Step 1: Prep Your Ingredients
  1. Before you dive in, gather all the ingredients. This makes the cooking process smoother and more enjoyable. Chop your onion, grate the garlic, and prepare your black beans if you're not using canned ones.
Step 2: Toast the Chiles
  1. In a dry skillet over moderate heat, toss in the Guajillo or Ancho chiles for a few moments until they're aromatic. This step is crucial; toasting the chiles enhances their flavor immensely. After a few minutes, remove them from the heat and let them cool.
Step 3: Blend the Base
  1. Using a blender, combine the toasted chiles, tomato paste, garlic, cumin, oregano, and a bit of salt with about a cup of water or broth. Blend until you have a smooth mixture. The texture should be similar to a sauce. This is where the magic begins—trust me.
Step 4: Cook the Onion
  1. In a large pot, heat the avocado oil over medium heat. Sauté the chopped onion until it turns translucent, which usually takes 3-4 minutes. The aroma fills your kitchen, and you can almost taste the flavors coming together.
Step 5: Add the Flavorful Base
  1. Once the onions are ready, pour in the blended mixture you prepared earlier. Stir it for about a minute until everything is well combined. Then, add the fire-roasted tomatoes and allow it to simmer for about 5 minutes. This step builds an incredible layer of flavor.
Step 6: Add Broth and Beans
  1. Now it's time to add the black beans and your choice of water or vegetable broth to the pot. Stir it all together. Let it simmer on low heat for another 15-20 minutes. If you'd like a thicker consistency, just simmer for longer. Keep stirring occasionally to prevent sticking.
Step 7: Incorporate the Corn
  1. Toss in the corn kernels and give everything a good stir. Allow it to simmer for another 5 minutes. The corn adds a natural sweetness to the dish.
Step 8: Final Touches
  1. Taste your soup at this stage. Add more salt if needed. Once everything is well-combined, remove it from the heat.
Step 9: Prepare the Tortillas
  1. While your soup rests, cut the corn tortillas into strips. You can either bake them until crispy or fry them briefly in oil. I prefer baking for a healthier twist, but fry them if you want that authentic texture.
Step 10: Serve
  1. In bowls, ladle the soup and top with diced avocado, radishes, fresh cilantro, and crumbled Cotija cheese. Squeeze a lime wedge on top for that zing!

Notes

  • Tomato Paste: It's a simple way to deepen flavors in your sauces and soups. Don't skip this!
  • Dried Chiles: These add a unique depth. Give them a toast; it's a game changer.
  • Black Beans: Rich in protein and fiber. Canned ones work just fine but rinse them to remove excess sodium.
  • Fire-Roasted Tomatoes: They provide that smoky flavor that fresh tomatoes can't deliver.
  • Corn: Adds sweetness and a pop of color. Frozen works in a pinch, but fresh has the best taste.
  • Tortillas: Baking them makes them crispy while cutting down the oil. Fry them if you're feeling indulgent.