Ingredients with Measurements:
- 6 medium-sized tomatoes, halved
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 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 (optional)
Special equipment needed:
- Baking sheet
- Blender or immersion blender
- Large pot
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the halved tomatoes and chopped onion on a baking sheet. Drizzle with olive oil and sprinkle with cumin, smoked paprika, and chili powder.
3. Roast in the oven for 25-30 minutes, until the tomatoes are soft and slightly charred.
4. In a large pot, sauté the minced garlic in a tablespoon of olive oil until fragrant.
5. Add the roasted tomatoes and onions to the pot, along with the vegetable broth, black beans, and frozen corn.
6. Bring the soup to a simmer and let cook for 10-15 minutes.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Add the lime juice and season with salt and pepper to taste.
9. In a separate pan, fry the tortilla strips until crispy.
10. Serve the soup hot, topped with the crispy tortilla strips, diced avocado, chopped cilantro, and a dollop of sour cream (optional).
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 800mg
Total carbohydrates: 32g
Dietary fiber: 10g
Sugar: 8g
Protein: 8g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Pinto beans or kidney beans can be used instead of black beans.
- Fresh corn can be used instead of frozen corn.
Variations:
- Add shredded chicken or ground beef for a heartier soup.
- Top with shredded cheese for added flavor.
- Add diced jalapeños for a spicier soup.
Tips and tricks:
- To make the soup even smoother, strain it through a fine-mesh strainer before serving.
- If the soup is too thick, add more broth or water to thin it out.
- To make the tortilla strips extra crispy, bake them in the oven instead of frying them.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, topped with the crispy tortilla strips, diced avocado, and chopped cilantro.
Garnishes:
Crispy tortilla strips, diced avocado, chopped cilantro, and sour cream.
Pairings:
Serve with a side of cornbread or a simple green salad.
Suggested side dishes:
Cornbread or a simple green salad.
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 reduce and thicken.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Tortilla soup is a traditional Mexican dish that has been enjoyed for centuries. It typically consists of a tomato-based broth, tortilla strips, and various toppings such as avocado, cilantro, and sour cream.
Flavor profiles:
This soup is slightly spicy and smoky, with a rich tomato flavor and a hint of lime.
Serving suggestions:
Serve the soup hot, topped with crispy tortilla strips, diced avocado, and chopped cilantro.
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Region: Mexican