Quick & Cozy Tortilla Soup Recipe
Warm Up with Authentic Tortilla Soup: A Flavorful Mexican Delight
Craving a comforting and flavorful meal? Look no further than our delicious Tortilla Soup! This vibrant Mexican soup is packed with rich flavors, hearty beans, and a satisfying crunch. It’s the perfect dish for a chilly evening, a quick lunch, or a light yet fulfilling dinner.
This recipe delivers a truly authentic taste, combining smoky ancho chiles with aromatic spices and fresh ingredients. It’s surprisingly easy to make, and the result is a soup that’s both comforting and exciting to the palate. We’ve streamlined the process without sacrificing any of the incredible flavor.
What makes this Tortilla Soup special?
- Smoky Ancho Chile: The ancho chile provides a depth of flavor that sets this soup apart. Don’t be intimidated – it’s easy to prepare!
- Hearty & Filling: Packed with protein-rich pinto beans and flavorful vegetables, this soup will keep you satisfied.
- Customizable: Adjust the spice level to your liking, and add your favorite toppings for a personalized touch.
- Quick & Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights.
Tips for the Best Tortilla Soup:
- Chile Preparation: Properly destemming and deseeding the ancho chile is key to controlling the heat level. Remove the seeds for a milder flavor.
- Crispy Tortilla Strips: Don’t skip the fried tortilla strips! They add a delightful crunch and texture to the soup.
- Fresh Toppings: Avocado, cilantro, and a squeeze of lime juice brighten up the flavors and add a fresh finish.
Serving Suggestions:
Serve your Tortilla Soup with a side of warm tortillas or a fresh Mexican salad. A dollop of sour cream or a sprinkle of crumbled queso fresco also makes a delicious addition.
Frequently Asked Questions
Q: Can I use a different type of chile?
A: While ancho chiles provide a unique flavor, you can substitute with guajillo or pasilla chiles if needed. Adjust the amount to your spice preference.
Q: Can I make this soup vegetarian or vegan?
A: This recipe is already vegetarian! To make it vegan, simply omit any dairy-based toppings like sour cream or cheese.
Q: Can I make the soup ahead of time?
A: Yes! The soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Fry the tortilla strips just before serving to maintain their crispness.
Q: What if I don’t have fresh cilantro?
A: You can substitute with dried cilantro, but fresh cilantro provides a much brighter flavor. If using dried, use about 1 tablespoon.
Q: Can I use pre-made vegetable broth?
A: Absolutely! Using pre-made vegetable broth will save you time and still deliver a delicious soup. Just be sure to choose a low-sodium variety.
Tortilla Soup
Ingredients
- 2 tsp tsp Olive Oil
- 1 each dried ancho chile
- 1 each onion Half used, but recipe calls for 1
- 2 cloves garlic cloves
- 1 can can pinto beans
- 2 tsp tsp cumin
- 1 tsp tsp dried oregano
- 1 can can fire roasted crushed tomatoes
- 1/2 cup cup corn
- 3 each yellow corn tortillas
- 1 each avocado
- to taste cilantro
- 1/2 each lime
- 2 tbsp tbsp vegetable oil 1.5 tbsp olive oil used
Instructions
- Destem & Deseed ancho chile, then add to a pot with 3 cups of water. Boil, reduce heat to low, and cover until step 3. Peel & dice the onion, mince the garlic.
- Place a large pot over medium-high heat with 2 tsp olive oil. Once hot add diced onion, minced garlic, cumin and oregano. Cook until fragrant.
- Add the crushed tomatoes and pinto beans. Bring to a simmer.
- While soup simmers, cut tortillas into strips and fry in oil until crispy.
- Blend 2 cups of soup until smooth. Return to pot.
- Add corn to the soup.
- Serve with avocado, cilantro, and fried tortilla strips.
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