Old-World Tortilla Soup
A savory and aromatic rendition of Tortilla Soup that captures traditional flavors with a rich broth, perfect for any Mexican cuisine lover.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
2 cups corn kernels
1 lime, juiced
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
4 corn tortillas, cut into strips
1 avocado, sliced
1/2 cup shredded cheddar cheese
Lime wedges for serving
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in garlic and jalapeño, cooking for another minute until fragrant.
4. Add cumin, coriander, and chili powder, stirring to coat the vegetables.
5. Pour in the chicken broth and bring to a simmer.
6. Add diced tomatoes, black beans, and corn; let the soup simmer for 20 minutes.
7. Stir in lime juice and fresh cilantro; season with salt and pepper.
8. In a skillet over medium heat, fry tortilla strips until crispy, then drain on paper towels.
9. Ladle soup into bowls and top with avocado slices, tortilla strips, and shredded cheddar cheese.
10. Serve with lime wedges on the side.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stove over medium heat until warmed through, stirring occasionally.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
