Smoky Chipotle Tortilla Soup
Discover the rich and smoky flavors of our unique Smoky Chipotle Tortilla Soup. Perfectly suited for those looking for a zesty and warming option, this soup features a blend of chipotle peppers, black beans, and corn, offering a delightful twist on traditional tortilla soups. Great for family dinners or warming up during cooler months, this recipe will become a staple in your kitchen. Perfect for Mexican cuisine enthusiasts and those seeking gluten-free options.
Prep time: 10 minutesCook time: 30 minutesServes: 6
Ingredients
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp chipotle peppers in adobo, minced
4 cups chicken broth
1 14.5 oz can diced tomatoes
1 15 oz can black beans, drained and rinsed
1 cup frozen corn
1 lime, juiced
Salt to taste
Pepper to taste
1 avocado, diced
1/2 cup cilantro, chopped
2 cups tortilla strips
1/4 cup sour cream for garnish
1/2 cup shredded cheddar cheese for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; sauté until onion is translucent, about 5 minutes.
3. Stir in ground cumin, smoked paprika, and chipotle peppers; cook for 1 minute.
4. Add chicken broth, diced tomatoes, black beans, and corn to the pot. Bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Stir in lime juice, salt, and pepper to taste.
7. Serve hot topped with avocado, cilantro, tortilla strips, sour cream, and cheddar cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a saucepan over medium heat until warmed through or microwave on high in a microwave-safe bowl for 2-3 minutes, stirring halfway.
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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.
