Spicy Vegetarian Tortilla Soup Recipe
Time: 40 minutes
Serves 6
Ingredients
2 tbsp olive oil oil
1 yellow onion, chopped
1-2 finely serrano peppers, finely chopped and seeded
Kosher salt and freshly ground pepper
6 cloves garlic, roughly chopped
1-2 tsp ground chili powder
2 chipotle peppers in adobo sauce, finely chopped
1 (28-ounce) can whole peeled tomatoes
2 (14.5-ounce) cans vegetable broth or stock
1 (14.5-ounce) can black beans, drained and rinsed
2 (14.5-ounce) cans whole corn kernels, drained and rinsed
Canola oil for frying
8 (5-inch) white corn tortillas, cut into 2 ½-inch x ¼-inch strips
Kosher salt
To Finish
Avocado, cut into ½-inch pieces
Sour cream
Crumbled cremoso queso fresco or feta cheese
Finely chopped red onion
Serrano peppers, sliced into thin rounds (optional)
Radishes, sliced into thin rounds
Finely chopped fresh cilantro
Lime wedges
Directions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, serrano peppers, and season with kosher salt and freshly ground pepper. Saute for 5 minutes or until softened. Add garlic, and cook while stirring occasionally until fragrant, about 1 minute. Add ground chili powder and stir to mix well and toast the spices. Add the canned chipotle peppers and stir, followed by the canned tomatoes. Bring to a boil and reduce to a simmer. Season with salt and pepper and cook for 4 to 5 more minutes, stirring occasionally and breaking up the whole tomatoes with the back of a spoon.
Pour the canned vegetable broth, black beans, corn, and two cups of water into the pot. Bring the soup to a boil and then reduce the heat to low. Allow the ingredients to simmer for 15 to 20 minutes.
Meanwhile, warm up about 1 inch of canola oil in a large skillet or Dutch oven. Heat the oil to 375℉. Divide the tortilla strips into four batches, and fry one batch at a time, until golden brown and crisp, about 2 to 3 minutes per batch. Transfer the tortilla strips to a paper towel-lined plate and sprinkle with salt.
Divide the soup into bowls and top with sliced avocado, sour cream, queso fresco, red onion, serranos, radishes, and cilantro. Top with fried tortilla strips and serve with lime wedges on the side.