Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 2 chipotle peppers in adobo sauce, chopped
- 6 cups chicken broth
- 1 lime, juiced
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- Sour cream for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add cumin and smoked paprika and cook for another minute.
3. Add diced tomatoes, black beans, corn, chipotle peppers, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and blend soup until smooth using a blender or immersion blender.
5. Return soup to pot and stir in lime juice. Season with salt and pepper to taste.
6. Preheat oven to 375°F. Spread tortilla strips on a baking sheet and bake for 10-15 minutes or until crispy.
7. Serve soup in bowls and top with avocado, cilantro, sour cream, and crispy tortilla strips.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Soup should be simmered on medium heat and baked tortilla strips should be cooked at 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 13g
- Carbohydrates: 41g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Pinto beans can be used instead of black beans.
- Fresh corn can be used instead of canned corn.
Variations:
- Add shredded chicken or cooked shrimp for a heartier version.
- Top with shredded cheese for added flavor.
- Use different types of beans or vegetables for variety.
Tips and tricks:
- To make the soup spicier, add more chipotle peppers.
- To make the soup less spicy, remove the seeds from the chipotle peppers before adding them to the soup.
- To save time, use store-bought tortilla strips instead of making them from scratch.
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 soup in colorful bowls to make it more visually appealing.
Garnishes:
- Avocado, cilantro, and sour cream are great garnishes for this soup.
Pairings:
- Serve with a side of rice or a salad for a complete meal.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Cornbread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth until desired consistency is reached.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Tortilla soup originated in Mexico and has become a popular dish in many parts of the world.
Flavor profiles:
- This soup has a smoky and spicy flavor with a hint of lime.
Serving suggestions:
- Serve hot and enjoy as a main course or appetizer.
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Region: Mexican