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Tortilla Soup

Nicole Kearsley
Tomatoes, hearty pinto beans, pops of corn, seasoned to perfection with awesome spices. Top that with crispy tortilla strips, creamy avocado, fresh cilantro, and a squeeze of zesty lime. Hello flavor!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizer, Side Dish
Cuisine Mexican, Vegan
Servings 2 Servings

Ingredients
  

  • 1 Ancho Chile Dried
  • 1 Onion
  • 2 cloves garlic
  • 1 can Pinto Beans
  • 2 teaspoons Cumin
  • 1 teaspoon Oregano Dried
  • 1 can Fire Roasted Crushed Tomatoes
  • 1/2 cup Corn
  • 3 Yellow Corn Tortillas
  • 1 Avocado
  • 1 bunch Cilantro Fresh
  • 1 Lime
  • 8 teaspoons Vegetable Oil 2 tbsp + 2 tsp
  • 1/2 teaspoon Sea Salt

Instructions
 

  • Destem and deseed the ancho chile, then add it to a small saucepan with 3 cups water. Bring to a boil, reduce heat to low, and cover until the soup is simmering. 
  • Peel and dice the onion. Mince the garlic. Drain and rinse the pinto beans.
  • Place a large pot over medium-high heat with 2 tsp vegetable oil. Once hot, add the diced onion, minced garlic, cumin, dried oregano, and 1 tsp salt. Cook until the onion is translucent but not browned about 2 to 4 minutes.
  • Add the pinto beans, crushed tomatoes, and corn to the pot. Stir, lower heat to medium-low, and simmer. Transfer the rehydrated ancho chile (use more or less depending on your affinity for heat) and 2 cups of the cooking water, 1 tsp of salt, and just 1 of the tortillas to a blender. Blend until smooth. 
  •  Add the chile tortilla mixture to the pot, cover, and simmer soup over low heat until ready to serve.
  • Thinly slice the remaining tortillas into 1/4 inch thick strips. Wipe the small saucepan clean and return it to medium-high heat with 2 tbsp vegetable oil.
  •  Fry the tortilla strips until golden brown, about 1 to 2 minutes. Transfer them to a paper towel-lined plate and immediately sprinkle strips with salt.
  • Halve the avocado. Remove the pit, dice the flesh into 1-inch cubes, and add to a small bowl. Pick the cilantro leaves and add them to the diced avocado along with the juice of half the lime. Gently toss to combine.
  • Cut remaining lime half into wedges. Divide the tortilla soup between large bowls. Top with fried tortilla strips and diced avocado. Serve with lime wedges.

Notes

*ANCHO CHILE: If you think preparing ancho chile will take you too long, instead just add 1tsp chili powder, 1/4 tsp red pepper flakes & 1/2 tsp smoked paprika to 2 cups of vegetable broth before blending it together with the tortilla.
**CORN: You can use the entire can of corn.
***SERVING: This recipe yields 21 grams of protein per serving.
Keyword plant based, vegan