Description
A comforting and flavorful Mexican-inspired tortilla soup made with fire-roasted tomatoes, toasted dried chiles, black beans, corn, and topped with crispy tortilla strips and fresh garnishes like avocado, radishes, cilantro, and Cotija cheese. This hearty soup balances smoky, spicy, and fresh flavors perfect for a satisfying meal.
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 Ingredients: Preheat your oven to 375°F and line two baking sheets with parchment paper to prepare for baking the tortilla strips later.
- Toast Chiles and Tortilla: Using kitchen scissors, slice off stems from the dried chiles and open them vertically. Toast the chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant and soft. Toast one tortilla in the same skillet until it puffs up and becomes fragrant on both sides.
- Blend Chile and Tomato Mixture: Place the toasted chiles, toasted tortilla, and fire-roasted tomatoes into a blender. Blend until you achieve a smooth sauce.
- Sauté Onion and Spices: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium heat. Add diced onion and 1½ teaspoons sea salt, cooking for about 8 minutes until the onion is softened. Stir in cumin and oregano, cooking for an additional 30 seconds to release their aromas.
- Add Tomato Mixture and Simmer: Pour in the blended tomato and chile sauce, stirring and cooking for 2 minutes. Add grated garlic, 4 cups water or vegetable broth, and black beans, then bring the soup to a simmer. Let it cook gently for 20 minutes.
- Add Corn and Continue Simmering: Stir in the corn kernels and simmer the soup for another 10 minutes to meld the flavors and heat the corn through.
- Prepare Crispy Tortilla Strips: Cut the remaining tortillas into thin strips and spread them on the prepared baking sheets. Drizzle with avocado oil and sprinkle with salt, then toss to coat evenly. Bake for 10-15 minutes or until the strips are crispy.
- Adjust and Season Soup: If the soup is too thick, add additional water or broth to reach your preferred consistency. Season to taste with salt and freshly ground black pepper.
- Serve and Garnish: Ladle the soup into bowls and top with crispy tortilla strips, the reserved diced onion, diced avocado, sliced radishes, fresh cilantro, and crumbled Cotija cheese. Serve with lime wedges on the side for squeezing.
Notes
- Use fire-roasted tomatoes for a smoky flavor that enhances the soup’s depth.
- Adjust the heat by choosing Guajillo (mild) or ancho (slightly sweet and smoky) chiles.
- For a richer soup, substitute water with vegetable broth.
- For a vegan version, omit Cotija cheese or substitute with a vegan cheese alternative.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
- To make this soup gluten-free, ensure tortillas are 100% corn without any wheat additives.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 10 g
- Cholesterol: 5 mg
