Tortilla Soup
Indulge in the vibrant and hearty flavors of tortilla soup, a staple in Mexican cuisine. This dish combines a savory broth with fresh vegetables and crispy tortilla strips, making it a comforting meal perfect for any time of the year. Whether you’re warming up on a chilly evening or impressing guests at a dinner party, tortilla soup will surely delight your taste buds and leave you feeling satisfied.
Ingredients
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, chopped
– 2 medium tomatoes, diced
– 4 cups vegetable broth
– 1 can black beans, drained
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1 cup corn (fresh or frozen)
– Salt and pepper to taste
– Tortilla strips for garnish
– Avocado slices for garnish
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, with a cooking time of approximately 30 minutes.
Nutritional Value
Each serving of tortilla soup (about 1.5 cups) contains approximately 250 calories, 10g protein, 7g fat, 40g carbohydrates, 8g fiber, and 600mg sodium. This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute.
4. Add chopped bell pepper and cook until softened, about 3-4 minutes.
5. Incorporate diced tomatoes and cook for 3-5 minutes until they release their juices.
6. Pour in vegetable broth and bring to a boil.
7. Add black beans, chili powder, cumin, corn, salt, and pepper.
8. Reduce heat and let simmer for 15-20 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with tortilla strips, avocado slices, and fresh cilantro.
Alternative Ingredients
You can substitute black beans with pinto beans or chickpeas for a different flavor. If you prefer a spicier kick, add diced jalapeños or use a spicy chili powder. For a vegetarian version, ensure the broth is vegetable-based.
Serving and Pairings
Tortilla soup pairs wonderfully with a side of cornbread or a fresh salad. It can also be complemented with a dollop of sour cream or a sprinkle of cheese for added richness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through. This soup can also be frozen for up to 2 months; just make sure to store it in a freezer-safe container.
Cooking Mistakes
- Overcooking the vegetables can make them mushy.
- Not seasoning enough can lead to a bland soup.
- Using stale tortillas will affect the texture.
- Skimping on the broth can make the soup too thick.
- Adding too many spices at once can overpower the dish.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Make it ahead of time to deepen the flavors.
- Top with fresh lime juice for a zesty finish.
- Experiment with different toppings like cheese or sour cream.
FAQs
Can I make tortilla soup vegetarian?
Yes, simply use vegetable broth and adjust the toppings to exclude any meat products.
How long does tortilla soup last in the fridge?
It can last up to 3 days in the refrigerator if stored properly in an airtight container.
Can I freeze tortilla soup?
Yes, it freezes well for up to 2 months. Just ensure it’s in a freezer-safe container.
What can I serve with tortilla soup?
Tortilla soup pairs well with cornbread, salads, or quesadillas for a complete meal.
Is tortilla soup spicy?
The spice level can be adjusted based on your preference. You can add more chili powder for heat or omit it for a milder flavor.
Conclusion
Tortilla soup is a delightful dish that combines rich flavors and textures, perfect for any occasion. With its simple ingredients and easy preparation, you can enjoy a comforting bowl of this Mexican classic in no time. Whether you’re serving it for a family dinner or a cozy night in, this soup is sure to please everyone at the table.
Tortilla Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 2 medium tomatoes diced
- 4 cups vegetable broth
- 1 can black beans drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup corn
- Salt and pepper to taste
- Tortilla strips for garnish
- Avocado slices for garnish
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add chopped bell pepper and cook for 3-4 minutes until softened.
- Incorporate diced tomatoes and cook for 3-5 minutes.
- Pour in vegetable broth and bring to a boil.
- Add black beans, chili powder, cumin, corn, salt, and pepper.
- Reduce heat and let simmer for 15-20 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with tortilla strips, avocado slices, and fresh cilantro.
