Ingredients with Measurements:
- 2 ripe avocados, peeled and pitted
- 1 tablespoon 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 diced tomatoes, drained
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 4 corn tortillas, sliced into thin strips
- Vegetable oil for frying
Special equipment needed:
- Blender or food processor
- Deep frying pan
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the cumin and chili powder and cook for another minute.
3. Add the broth, diced tomatoes, black beans, and corn. Bring to a boil, then reduce heat and let simmer for 15 minutes.
4. While the soup is simmering, prepare the tortilla strips. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat. Once hot, add the tortilla strips and fry until crispy and golden brown, about 2-3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
5. Once the soup has simmered for 15 minutes, remove from heat and let cool slightly.
6. In a blender or food processor, blend the avocados until smooth. Add the heavy cream and blend again until well combined.
7. Pour the avocado mixture into the soup and stir until well combined. Season with salt and pepper to taste.
8. Serve the soup hot, topped with the crispy tortilla strips and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Soup should be served hot.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 23g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 800mg
Total carbohydrates: 29g
Dietary fiber: 10g
Sugar: 5g
Protein: 8g
Substitutions for ingredients:
- Instead of heavy cream, you can use coconut cream or plain Greek yogurt.
- If you don't have fresh cilantro, you can use dried cilantro or substitute with parsley.
Variations:
- For a vegetarian version, use vegetable broth instead of chicken broth.
- For a spicier version, add a diced jalapeño pepper to the soup.
- For a heartier version, add cooked shredded chicken or ground beef to the soup.
Tips and tricks:
- To make the soup even creamier, add an extra avocado.
- If you don't have a blender or food processor, you can mash the avocados with a fork and mix with the heavy cream before adding to the soup.
- To make the tortilla strips ahead of time, you can store them in an airtight container for up to 2 days.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the soup, simply heat it up in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in individual bowls, topped with the crispy tortilla strips and chopped cilantro.
Garnishes:
Chopped avocado, shredded cheese, sour cream, and lime wedges make great garnishes for this soup.
Pairings:
This soup pairs well with a side salad or a crusty bread.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Garlic bread
- Cornbread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken up.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tortilla soup is a traditional Mexican dish that dates back to the Aztecs. It was originally made with stale tortillas and a variety of vegetables and spices.
Flavor profiles:
This soup is creamy and rich, with a hint of spice from the cumin and chili powder. The avocado adds a fresh and tangy flavor, while the crispy tortilla strips provide a satisfying crunch.
Serving suggestions:
This soup is perfect for a cozy night in or as a starter for a Mexican-themed dinner party.
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Region: Mexican