Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 jalapeño, seeded and diced
- 1 lime, juiced
- Salt and pepper, to taste
- 6 corn tortillas, cut into strips
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1/2 cup shredded cheese (optional)
Special equipment needed:
- Large pot
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add cumin and chili powder and cook for another minute.
4. Add diced tomatoes, vegetable broth, black beans, corn, and jalapeño. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Using a blender or immersion blender, blend soup until smooth.
6. Stir in lime juice and season with salt and pepper to taste.
7. On a baking sheet, spread out tortilla strips and bake for 10-12 minutes, or until crispy.
8. To serve, ladle soup into bowls and top with avocado, cilantro, shredded cheese (if using), and crispy tortilla strips.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 30g
Protein: 7g
Fiber: 8g
Substitutions for ingredients:
- Instead of black beans, you can use pinto beans or kidney beans.
- If you don't have a jalapeño, you can use a serrano pepper or red pepper flakes.
- Instead of corn tortillas, you can use store-bought tortilla chips.
Variations:
- Add cooked shredded chicken or ground beef for a non-vegetarian version.
- Top with sour cream or Greek yogurt for added creaminess.
- Add diced zucchini or bell peppers for extra vegetables.
Tips and tricks:
- To make the soup spicier, leave the seeds in the jalapeño or add more chili powder.
- If you don't have a blender or immersion blender, you can use a potato masher to mash the soup until smooth.
- To make this recipe vegan, omit the cheese or use a vegan cheese alternative.
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 and top with a dollop of sour cream or Greek yogurt.
Garnishes:
- Avocado, cilantro, shredded cheese, and crispy tortilla strips.
Pairings:
- Serve with a side of cornbread or a simple green salad.
Suggested side dishes:
- Cornbread or green salad.
Troubleshooting advice:
- If the soup is too thick, add more vegetable 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 until it reaches a temperature of 165°F to ensure it is safe to eat.
Food history:
- Sopa Azteca, also known as tortilla soup, is a traditional Mexican soup that dates back to the Aztecs.
Flavor profiles:
- This soup is savory, slightly spicy, and has a hint of tanginess from the lime juice.
Serving suggestions:
- Serve hot with garnishes and side dishes.
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Region: Mexican