Are you craving a soul-warming dish that combines the vibrant flavors of Mexico with the simplicity of home cooking? Look no further! This Easy Mexican Tortilla Soup is about to become your new obsession. Imagine a steaming bowl of rich, aromatic broth packed with hearty beans, sweet corn, and a perfect blend of spices, topped with crispy tortilla strips and creamy avocado. It's not just a soup - it's a culinary adventure that will transport you straight to the heart of Mexico in just 40 minutes!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 corn tortillas, cut into strips
- 1 avocado, diced
- Cilantro for garnish
Instructions
- Begin by gathering all your ingredients on the countertop to ensure you have everything ready for the cooking process.
- In a large pot, pour in the 4 cups of vegetable broth and bring it to a gentle simmer over medium heat.
- While the broth is heating, drain and rinse the can of black beans and the can of corn. Set them aside for later use.
- Once the broth is simmering, add the drained black beans, drained corn, and the can of diced tomatoes (including the juice) to the pot.
- Stir in the 1 teaspoon of cumin and 1 teaspoon of chili powder. Season the mixture with salt and pepper to taste.
- Allow the soup to simmer for about 20 minutes, stirring occasionally to ensure all the flavors meld together.
- While the soup is simmering, prepare the corn tortillas. Cut them into strips and set aside.
- After 20 minutes, taste the soup and adjust the seasoning if needed. If you prefer a spicier flavor, you can add more chili powder at this stage.
- In a separate skillet, heat a small amount of oil over medium heat. Add the tortilla strips and fry them until they are crispy and golden brown, about 3-4 minutes. Remove from the skillet and drain on a paper towel.
- Once the soup is done simmering, ladle it into bowls. Top each serving with a generous handful of crispy tortilla strips and diced avocado.
- Garnish the soup with fresh cilantro for an added burst of flavor and color.
- Serve the Easy Mexican Tortilla Soup hot and enjoy your delicious homemade meal!
Tips
- Customize Your Spice Level: The beauty of this recipe is its flexibility. Start with the recommended amount of chili powder, but feel free to adjust to your heat preference.
- Crispy Tortilla Strips Secret: For the crispiest tortilla strips, make sure your oil is hot before frying and don't overcrowd the pan. Pat the strips dry before frying for extra crunchiness.
- Fresh is Best: While canned ingredients work great, using fresh tomatoes, corn, or beans can elevate the soup's flavor profile.
- Make It Your Own: This soup is incredibly versatile. Try adding shredded chicken, jalapeños, or a squeeze of lime for extra depth.
- Meal Prep Friendly: This soup keeps well in the refrigerator for 3-4 days, making it perfect for make-ahead meals or lunch leftovers.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
