Mexican Tortilla Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, roasted and pureed 2 tomatoes, roasted and pureed
• 1 chipotle pepper in adobo sauce, minced 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) cooked shredded chicken 2 cups (470ml) cooked shredded chicken
• 1 cup (240ml) canned black beans, rinsed and drained 1 cup (240ml) canned black beans, rinsed and drained
• Salt and pepper to taste Salt and pepper to taste
• 4 corn tortillas, cut into thin strips and fried until crispy 4 corn tortillas, cut into thin strips and fried until crispy
• 1 avocado, diced 1 avocado, diced
• Fresh cilantro, chopped Fresh cilantro, chopped
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 28g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until translucent.
2. 2.
   Stir in the roasted tomato puree, minced chipotle pepper, ground cumin, and dried oregano. Cook for 2 minutes to allow the flavors to meld.
3. 3.
   Pour in the chicken broth and bring to a simmer. Add shredded chicken and black beans. Season with salt and pepper to taste.
4. 4.
   Simmer the soup for 15-20 minutes to allow the flavors to develop.
5. 5.
   While the soup is simmering, prepare the crispy tortilla strips by frying the corn tortilla strips in hot oil until golden and crispy. Drain on a paper towel.
6. 6.
   Ladle the soup into bowls and garnish with crispy tortilla strips, diced avocado, chopped cilantro, and a squeeze of lime juice.
7. 7.
   Serve hot and enjoy the vibrant flavors of Mexican Tortilla Soup.

Treat your ingredients with care...

• Avocado — Choose ripe avocados that yield slightly to gentle pressure. To prevent browning, squeeze some lime or lemon juice over the diced avocado.
• Chipotle pepper in adobo sauce — Adjust the amount of chipotle pepper according to your spice preference. Remove the seeds for a milder flavor.
• Corn tortillas — Make sure to fry the tortilla strips until they are crispy and golden brown for the perfect texture in the soup.
• Roasted tomatoes — To roast tomatoes, cut them in half, drizzle with olive oil, and roast in a preheated oven at 400°F (200°C) for about 20 minutes or until they are soft and slightly charred.
• Chicken broth — Use homemade chicken broth or a good-quality store-bought version for the best flavor.

Tips & Tricks

• For a vegetarian version, replace the chicken with extra black beans or tofu.
• Customize the spice level by adjusting the amount of chipotle pepper.
• Top the soup with crumbled queso fresco or grated cheddar cheese for added richness.
• Serve the soup with a side of warm corn tortillas or crusty bread for a complete meal.
• Make a double batch of the soup and freeze the leftovers for a quick and satisfying meal on busy days.

Serving advice

Serve the Mexican Tortilla Soup hot in individual bowls. Encourage your guests to garnish their soup with additional lime wedges, chopped cilantro, and avocado slices for a burst of freshness.

Presentation advice

Present the Mexican Tortilla Soup in colorful ceramic bowls to showcase its vibrant red color. Arrange the crispy tortilla strips, diced avocado, and lime wedges neatly on a serving platter for guests to add as desired.