Description
This vibrant and comforting Tortilla Soup features a rich blend of toasted dried chiles, fire-roasted tomatoes, black beans, and corn simmered to perfection. Crispy baked tortilla strips and fresh toppings like avocado, radishes, cilantro, and Cotija cheese add texture and bright flavors, making it a perfect hearty bowl for any day.
Ingredients
Scale
Soup Base
- 2 dried Guajillo or ancho chiles
- 8 corn tortillas
- 2 (14-ounce) cans diced fire-roasted tomatoes
- 2 tablespoons avocado oil, plus more for drizzling
- 1 large white onion, diced, reserve ⅓ cup for topping
- 1½ teaspoons sea salt, plus more to taste
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 3 garlic cloves, grated
- 4 cups water or vegetable broth, plus more as needed
- 3 cups cooked black beans, drained and rinsed
- 1½ cups fresh or frozen corn kernels (about 2 ears fresh)
- Freshly ground black pepper, to taste
For Serving
- Diced avocado
- Sliced radishes
- Fresh cilantro
- Crumbled Cotija cheese
- Lime wedges
Instructions
- Preheat and prepare chiles and tortilla: Preheat your oven to 375°F and line two baking sheets with parchment paper. Use kitchen scissors to slice off the stems of the chiles and cut them open along one edge to flatten. Toast them in a dry skillet over medium heat for 1 to 2 minutes per side until soft and fragrant. Toast one tortilla in the same skillet until puffed and aromatic on both sides.
- Blend the soup base: Place the toasted chiles, toasted tortilla, and the canned fire-roasted tomatoes into a blender. Blend until the mixture is smooth and well combined.
- Sauté aromatics and combine soup: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium heat. Add the diced white onion and 1½ teaspoons sea salt; cook for about 8 minutes, stirring occasionally, until softened. Stir in the cumin and oregano and cook for 30 seconds until fragrant. Pour in the blended tomato mixture and cook, stirring, for 2 minutes to meld flavors. Add grated garlic, water or vegetable broth, and black beans. Bring to a simmer and cook for 20 minutes to deepen flavors.
- Add corn and finish simmering: Stir in the fresh or frozen corn kernels and continue to simmer for another 10 minutes, allowing the corn to become tender. Season with freshly ground black pepper and additional salt if needed. If the soup is thicker than desired, add extra water or broth to reach your preferred consistency.
- Prepare crispy tortilla strips: Cut the remaining tortillas into thin strips and place them evenly on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Bake for 10 to 15 minutes or until the strips are crisp and lightly browned, turning halfway if needed for even crisping.
- Serve with garnishes: Ladle the hot soup into bowls. Top with crispy tortilla strips and reserved diced onion. Garnish with diced avocado, sliced radishes, fresh cilantro, and crumbled Cotija cheese. Serve each bowl with a lime wedge for squeezing fresh juice over the soup before eating.
Notes
- The dried chiles can be substituted with other mild to medium dried chiles for different heat levels.
- Use vegetable broth instead of water for a richer soup base.
- Corn tortillas are best for authentic flavor and texture—avoid flour tortillas in this soup.
- If you prefer a smoother texture, blend the soup after simmering.
- For a vegan version, omit the Cotija cheese or substitute with a plant-based cheese alternative.
- Store leftover soup in the refrigerator for up to 3 days; reheat gently and add extra broth if thickened.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
