Warm up your taste buds with a bowl of Southwestern Tortilla Soup that’s bursting with flavor! This hearty Mexican-inspired dish combines savory chicken broth, protein-packed black beans, and sweet corn, all topped with crispy tortilla strips and fresh avocado. Perfect for a cozy night in or impressing your guests at a dinner party, this recipe is not only easy to make but also a delightful explosion of textures and tastes. Ready to dive into a culinary adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- Avocado and cilantro for garnish
Instructions
- Begin by gathering all your ingredients and measuring them out to ensure a smooth cooking process.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the chili powder to the pot and stir well to combine, allowing the spices to toast for about 30 seconds.
- Pour in the chicken broth, and bring the mixture to a gentle boil.
- Once boiling, add the drained and rinsed black beans, drained corn, and canned diced tomatoes (with their juice) to the pot. Stir well to combine all ingredients.
- Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- While the soup is simmering, prepare the tortilla strips. In a separate pan, heat a small amount of oil over medium heat. Add the tortilla strips and fry until they are golden and crispy, about 2-3 minutes. Remove them from the pan and drain on paper towels.
- Once the soup has finished simmering, taste and adjust the seasoning if necessary. If you prefer a spicier soup, feel free to add more chili powder or a pinch of cayenne pepper.
- To serve, ladle the hot soup into bowls and top with crispy tortilla strips. Garnish with diced avocado and fresh cilantro for added flavor and presentation.
- Enjoy your delicious Southwestern Tortilla Soup with your favorite toppings!
Tips
- Prep Ahead: To streamline your cooking process, chop your onions and mince your garlic ahead of time. Having everything ready to go will make the cooking experience smoother and more enjoyable.
- Customize Your Spice Level: If you love heat, don’t hesitate to add more chili powder or toss in some diced jalapeños to the soup while it simmers. Adjust the spices to suit your palate!
- Make It Creamy: For a creamier texture, consider adding a splash of heavy cream or a dollop of sour cream just before serving.
- Garnish Generously: Enhance the presentation and flavor by garnishing with additional toppings such as shredded cheese, lime wedges, or even a dollop of guacamole.
- Store Leftovers Wisely: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making it even tastier the next day!
- Serve with Style: Pair your soup with a side of crusty bread or warm tortillas for a complete meal that will leave everyone satisfied.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 10mg
