Old-World Tortilla Soup is a comforting, flavorful dish that brings together the warmth of traditional Mexican flavors with a touch of modern flair. Perfect for a cozy evening, this soup is vibrant and satisfying, yet simple enough to whip up on a weeknight.
Olive oil is the base for sautéing and adds a rich mouthfeel. Onion and garlic form the aromatic foundation, bringing depth to every spoonful. A jalapeño provides a gentle kick, balanced by earthy cumin and coriander, while chili powder adds warmth. Chicken broth serves as the flavorful liquid backbone. Diced tomatoes lend acidity and a touch of sweetness, complemented by hearty black beans and sweet corn kernels. A squeeze of lime juice brightens everything, and fresh cilantro finishes the soup with a burst of freshness. Corn tortillas are transformed into crispy strips for texture, while creamy avocado and sharp cheddar cheese round out the toppings. Finally, lime wedges are perfect for adding a zesty finish as you serve.
This soup pairs beautifully with a side of warm, crusty bread or a simple green salad. A chilled Mexican beer or a light, citrusy white wine complements the flavors perfectly. For a more substantial meal, serve alongside a platter of quesadillas or empanadas.
Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, toss in the chopped onion and let it sauté until translucent, which should take about 5 minutes. Stir in the garlic and jalapeño, letting them cook for another minute until their aroma blooms. Sprinkle in the cumin, coriander, and chili powder, stirring to coat the vegetables evenly with these fragrant spices.
Next, pour in the chicken broth and bring the mixture to a gentle simmer. Add the diced tomatoes, black beans, and corn, letting the soup simmer for about 20 minutes to meld all those flavors together. Stir in the lime juice and chopped cilantro, seasoning with salt and pepper to taste.
While the soup is simmering, prepare the tortilla strips. Heat a skillet over medium heat and fry the strips until they are crispy and golden brown, then drain them on paper towels. They’ll add a delightful crunch to the finished dish.
Ladle the soup into bowls, topping each with slices of avocado, a handful of crispy tortilla strips, and a sprinkle of shredded cheddar cheese. Serve with lime wedges on the side for an extra burst of citrusy flavor.
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