Ingredients
- Tortillas, of course! Corn tortillas only, please! You’ll blend one into the broth to thicken and flavor the soup and crisp up the rest to use as a topping.
- Dried chiles – A pasilla chile would be most traditional. However, I have better luck finding Guajillo and ancho chiles at my grocery store, so I’m calling for them here. They give the soup its striking color and add SO much depth of flavor.
- Fire-roasted diced tomatoes – Along with the dried chiles and blended tortilla, they create the soup’s thick, fragrant base.
- Avocado oil – Its neutral taste makes it a great choice for this recipe, but you could sub extra-virgin olive oil if that’s what you keep on hand.
- Onion and garlic – For sweet, aromatic flavor. I like to reserve some raw onion to use as a topping.
- Black beans and corn – They make the soup hearty and satisfying. Fresh and frozen corn both work here, but I always opt for fresh corn if it’s in season.
- Ground cumin and dried oregano – They add earthy complexity.
- Vegetable broth – Use store-bought, or make your own. Water works here too.
- And salt and pepper – To make all the flavors pop!
How to Make Tortilla Soup
The first step in this tortilla soup recipe is toasting the dried chiles and tortilla. Use kitchen scissors to cut off the stems of the chiles, then slit them vertically from their trimmed tops to their pointed tips. Remove the seeds, and spread the chiles open so that they lay flat.
Toast the chiles in a dry skillet over medium heat until they’re soft and fragrant. Toast the tortilla on both sides until it puffs up and becomes lightly charred.
Then, blend the soup’s flavorful base. Place the tomatoes in a blender with the toasted chiles and tortilla. Blend well until completely smooth. Before moving on to the next step, stir the puree to check its consistency. You want to make sure that no chunks of chile skin remain. If you see any, keep blending.
Next, sauté the aromatics. Add the avocado oil to a large pot, and cook the onion until it’s soft. Quick note: I like to set aside some raw onion to use as a topping. If you like raw onion too, don’t add it all to the pot in this step.
Stir in the spices and cook for 30 seconds. Then, pour in the tomato puree and cook for 2 minutes.
Then, simmer the soup. Add the garlic, water, and beans and simmer for 20 minutes. Stir in the corn kernels and simmer for another 10 minutes.
Meanwhile, prepare the toppings. Cut the remaining tortillas into thin strips, and toss them with oil and salt. Toast in the oven until they’re curled and crisp. While they cook, prepare any other toppings you want to use.
Finally, serve the soup in bowls with your desired fixings and a squeeze of fresh lime juice. Enjoy!
