Spicy Chipotle Tortilla Soup

A smoky and spicy variation of the classic tortilla soup, enriched with chipotle peppers and seasonal vegetables, perfect for a warming meal during cooler months.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tsp cumin

1 tsp smoked paprika

2 chipotle peppers in adobo, chopped

6 cups chicken broth

1 can (14.5 oz) fire-roasted tomatoes

1 cup corn kernels, fresh or frozen

1 can (15 oz) black beans, rinsed and drained

1 lime, juiced

Salt and pepper to taste

4 corn tortillas, cut into strips

1 avocado, diced

1/4 cup fresh cilantro, chopped

1/2 cup crumbled queso fresco

1 lime, cut into wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.

2. Stir in cumin and smoked paprika, and cook for another minute until fragrant.

3. Add chipotle peppers, chicken broth, tomatoes, corn, and black beans. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Stir in lime juice and season with salt and pepper.

5. Meanwhile, preheat oven to 350°F and bake tortilla strips on a baking sheet for 10 minutes or until crispy.

6. Serve soup hot topped with avocado, cilantro, queso fresco, and tortilla strips. Accompany with lime wedges.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stove over medium heat until warmed through. Add a splash of water or broth if needed.

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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.