Vegetarian Tortilla Soup
Ingredients
The soup
-
2
dried
Guajillo or ancho chiles
-
8
pieces
corn tortillas
-
2
14-ounce cans
diced fire-roasted tomatoes
-
2
tablespoons
avocado oil
-
1
large
white onion, diced
-
1½
teaspoons
sea salt
-
1
teaspoon
ground cumin
-
¼
teaspoon
dried oregano
-
3
cloves
garlic, grated
-
4
cups
water or vegetable broth
-
3
cups
cooked black beans, drained and rinsed
-
1½
cups
fresh or frozen corn kernels
-
to taste
black pepper
For serving
-
to taste
diced avocado
-
to taste
sliced radishes
-
to taste
fresh cilantro
-
to taste
crumbled Cotija cheese
-
to taste
lime wedges
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Toast the chiles in a dry skillet over medium heat until soft and fragrant, about 1 to 2 minutes per side.
- Toast one tortilla on both sides until puffed up and fragrant.
- Blend the toasted chiles, tortilla, and tomatoes until smooth.
- In a large pot, heat avocado oil and cook the onion and salt until softened, about 8 minutes.
- Add cumin and oregano, cook for 30 seconds, then stir in the tomato mixture and cook for 2 minutes.
- Add garlic, water, and beans, then simmer for 20 minutes.
- Add corn and simmer for an additional 10 minutes.
- Cut remaining tortillas into strips, drizzle with avocado oil and salt, and bake until crispy, about 10 to 15 minutes.
- Serve the soup topped with crispy tortilla strips, reserved onion, avocado, radishes, cilantro, and Cotija cheese, with lime wedges on the side.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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