Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 2 tablespoons fresh lime juice
- 2 ripe avocados, peeled and diced
- Salt and pepper, to taste
- 4 corn tortillas, cut into strips
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin and chili powder and cook for 1 minute, stirring constantly.
3. Add the broth, tomatoes, black beans, and corn. Bring to a simmer and cook for 10 minutes.
4. Remove the pot from the heat and let it cool for a few minutes. Use a blender or immersion blender to puree the soup until smooth.
5. Return the soup to the pot and stir in the lime juice and diced avocado. Season with salt and pepper to taste.
6. In a separate pan, heat a small amount of oil over medium-high heat. Add the tortilla strips and cook until crispy, about 2-3 minutes.
7. Ladle the soup into bowls and top with the crispy tortilla strips, chopped cilantro, and lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 20g
- Carbohydrates: 38g
- Protein: 10g
- Fiber: 12g
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth to make this recipe vegetarian.
- Fresh corn can be used instead of frozen corn.
Variations:
- Add shredded chicken or cooked shrimp for a heartier soup.
- Top with shredded cheese or sour cream for added flavor.
Tips and tricks:
- To prevent the avocado from browning, add it to the soup just before serving.
- If using an immersion blender, be careful not to splash hot soup on yourself.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in colorful bowls for a vibrant presentation.
Garnishes:
- Chopped cilantro and lime wedges
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Cornbread or garlic bread
Troubleshooting advice:
- If the soup is too thick, add additional broth or water to thin it out.
Food safety advice:
- Make sure to heat the soup to a safe temperature (165°F) before serving.
Food history:
- Tortilla soup is a traditional Mexican dish that dates back to the Aztecs.
Flavor profiles:
- This soup is tangy and slightly spicy with a creamy avocado finish.
Serving suggestions:
- Serve the soup hot with tortilla strips and lime wedges on top.
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Region: Mexican