Tortilla Soup

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Prep 30 minutes
Cook 30 minutes
Total 1 hour
This savory and full-flavored soup is excellent as a weeknight meal! Try it with the optional add-ins or plain, either way, you won’t be disappointed! This recipe costs $1.80 per serving and $7.20 for the whole recipe.
Servings 4
Course Main Course
Cuisine Mexican
Servings4

Ingredients

  • 6 Corn Tortillas
  • 1 Onion
  • 1 tsp Cumin
  • 2 Dried New Mexico Chili
  • 6 cup Veggie or Chicken Broth
  • 2 tsp Garlic Powder
  • .5 tsp Dried Oregano
  • 1 tbsp Paprika
  • 1 can Black Beans
  • 1 can Canned Corn
  • 2 Limes
  • 2 cup Cooked White Long Grain Rice
Optional
  • 4 tbsp Sour Cream
  • 2 Cooked and Diced Chicken Breast
  • 1 Avocado
  • Additional Lime Wedges

Method

  1. Prepare Tortilla Strips: Preheat oven to 400°. Take the tortillas and slice them into thin strips. Place in a large bowl and toss with a couple of tablespoons of oil and a sprinkling of salt. Spread in a thin layer on a sheet pan lined with parchment paper or aluminum foil and place in the preheated oven. Bake for 6-10 minutes stirring once or twice until they are golden brown and crispy. Remove from the oven and set aside to cool.
  2. Prepare Chili Broth: Toast the chilis on high heat in a cast-iron skillet or another heavy-bottomed skillet until the chilis have blackened and are smoking. Remove from the heat and add broth to the pan and cover with a lid or a plate to allow the chili to soften in the warm liquid for 5 minutes. After allowing the chilis to rest, put the chilis and liquid into a blender and blend at high speed until the chilis are completely blended. Strain the blended liquid through a coffee filter or fine mesh sieve to remove the seeds and larger chunks. Set aside for step 3.
  3. Cook Soup: Chop onion. Place a large pot on the stove over medium-high heat and add a small amount of oil. Add onion and saute for several minutes until it is soft and translucent. Add garlic powder, cumin, oregano, and paprika and stir for 30 to 40 seconds to allow spices to become fragrant. Add chili broth and stir for several seconds to ensure all of the spices come off of the bottom. Add corn and black beans and bring to a simmer, cooking for 15 minutes. Remove from the heat and juice the limes into the broth. Add salt and pepper to taste.
  4. Serve: To serve, place a scoop of rice into the bottom of the bowl. Top with the broth and vegetables and finish with the tortilla strips. As desired, you can add in the optional add-ins such as sour cream (pictured), avocado (pictured), chicken, and/or additional limes (pictured). Buen provecho!