Description
This vibrant and comforting Tortilla Soup combines the smoky flavors of toasted dried chiles and tortillas with fire-roasted tomatoes, black beans, and fresh corn. Finished with crisp baked tortilla strips and fresh toppings like avocado, radishes, cilantro, and Cotija cheese, it’s a hearty and warming Mexican-inspired soup perfect for sharing.
Ingredients
Scale
Soup Base
- 2 dried Guajillo or ancho chiles
- 8 corn tortillas
- 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
For Serving
- Diced avocado
- Sliced radishes
- Fresh cilantro
- Crumbled Cotija cheese
- Lime wedges
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper to prepare for baking the tortilla strips later.
- Toast Chiles and Tortillas: Using kitchen scissors, slice the stems off the dried chiles, then cut them open vertically and lay flat. In a dry skillet over medium heat, toast each chile for 1 to 2 minutes per side until soft and fragrant. Also toast one corn tortilla in the same skillet, flipping until puffed up and fragrant.
- Blend Tomato and Chile Mixture: Place the toasted chiles, toasted tortilla, and diced fire-roasted tomatoes into a blender. Blend until smooth to create a rich, smoky base for the soup.
- Sauté Onions and Spices: Heat avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and 1½ teaspoons sea salt. Cook, stirring occasionally, for about 8 minutes until the onion softens. Stir in ground cumin and dried oregano, cooking for an additional 30 seconds until fragrant.
- Add Tomato Mixture and Garlic: Pour in the blended tomato and chile mixture into the pot. Cook, stirring for about 2 minutes to meld flavors. Then add the grated garlic, stirring thoroughly.
- Simmer Soup with Beans and Corn: Add 4 cups of water or vegetable broth and the cooked black beans to the pot. Bring the soup to a simmer and cook for 20 minutes. Then add the fresh or frozen corn kernels and simmer for another 10 minutes.
- Bake Tortilla Strips: While the soup simmers, cut the remaining tortillas into thin strips. Place the strips on the prepared baking sheets, drizzle with avocado oil, sprinkle with salt, and toss to coat evenly. Spread the strips out in a single layer and bake for 10 to 15 minutes until crispy and golden.
- Adjust Soup Consistency and Seasoning: If the soup is too thick, add a little more water to reach desired consistency. Season with freshly ground black pepper and additional salt as needed to taste.
- Serve with Toppings: Ladle the soup into bowls and top with the crispy baked tortilla strips, reserved diced onion, diced avocado, sliced radishes, fresh cilantro, crumbled Cotija cheese, and lime wedges for squeezing. Serve immediately to enjoy the contrasting textures and fresh flavors.
Notes
- To toast dried chiles safely, watch closely to prevent burning as they can become bitter if over-toasted.
- If you prefer a spicier soup, substitute Guajillo chiles with a hotter variety or add a pinch of cayenne pepper.
- Use vegetable broth instead of water for a richer soup flavor.
- To keep tortilla strips crisp longer, bake them just before serving and avoid covering the soup bowls.
- Leftover soup can be refrigerated for up to 3 days; reheat gently and add extra water if it thickens.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 0 mg
