Black Bean Tortilla Soup

Ingredients

• 2 dried Guajillo or ancho chiles
• 8 corn tortillas
• 2 (14-ounce) cans diced fire-roasted tomatoes
• 2 tablespoons avocado oil (plus more for drizzling)
• 1 large white onion (diced, reserve ⅓ cup for topping)
• 1½ teaspoons sea salt (plus more to taste)
• 1 teaspoon ground cumin
• ¼ teaspoon dried oregano
• 3 garlic cloves (grated)
• 4 cups water or vegetable broth (plus more as needed)
• 3 cups cooked black beans (rinsed and drained)
• 1½ cups fresh or frozen corn kernels (from about 2 ears fresh)
• Black pepper, freshly ground
• Diced avocado
• Sliced radishes
• Fresh cilantro
• Crumbled Cotija cheese
• Lime wedges

Method

1. First, set the oven to 375°F and line two baking sheets with parchment paper.
2. Then, use kitchen scissors to slice the stems off the chiles, then cut the chiles open vertically along one of their edges. Spread them open so that they lay flat. In a dry skillet over medium heat, toast the chiles for 1 to 2 minutes per side, or until soft and fragrant. Place one of the tortillas in the pan and toast on each side until puffed up and fragrant.
3. Next, set the toasted chiles and tortilla in a blender and add the tomatoes. Blend until smooth.
4. After that, heat the avocado oil in a large pot or Dutch oven over medium heat. Add the onion and salt, and cook, stirring from time to time, for 8 minutes, or until softened. Add the cumin and oregano and cook for 30 seconds, or until fragrant. Add the tomato mixture and cook, stirring, for 2 minutes. Add the garlic, water, and beans and simmer for 20 minutes. Add the corn and simmer for 10 more minutes.
5. Finally, cut the remaining tortillas into thin strips and place on the prepared baking sheets. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheets and bake for 10 to 15 minutes, or until crispy.
6. To finish, if the soup is too thick, stir in a little more water to reach your desired consistency. Taste and adjust the seasoning. Ladle the soup into bowls and top with the crispy tortilla strips, reserved diced onion, avocado, radishes, cilantro, and Cotija cheese. Enjoy with lime wedges for squeezing.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.