Craving a restaurant-quality meal without the restaurant prices? Then look no further! This recipe recreates the beloved Max & Erma's Tortilla Soup, bringing that same delicious, comforting flavor right to your kitchen. It's a fantastic addition to your repertoire of easy recipes, perfect for a quick weeknight dinner or a satisfying weekend lunch. This healthy meal is surprisingly simple to make, proving that homemade cooking can be both delicious and efficient. Get ready for a flavor explosion in every spoonful!
Ingredients: A Symphony of Flavors
This recipe makes approximately 6 servings of this delightful dish.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth (low sodium preferred)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 6 corn tortillas, cut into strips
- 1 avocado, diced
- 1/2 cup shredded cheddar cheese
- Sour cream or Greek yogurt, for topping
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions: A Step-by-Step Guide
Get Started:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
Building the Flavor Base:
- Add the minced garlic and red bell pepper to the pot. Cook for another 3-5 minutes, until slightly softened.
Simmering the Soup:
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Stir in the crushed tomatoes, chicken broth, black beans, corn, chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper to taste.
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Bring the mixture to a simmer, then reduce heat and cook for at least 15 minutes, or longer for a richer flavor. The longer it simmers, the more the flavors meld together.
Crispy Tortilla Topping:
- While the soup simmers, preheat your oven to 350°F (175°C). Spread the tortilla strips in a single layer on a baking sheet and bake for 8-10 minutes, or until golden brown and crispy.
Finishing Touches & Serving:
- Ladle the soup into bowls. Top with the crispy tortilla strips, diced avocado, shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, and a squeeze of lime juice.
Cooking Tips for Tortilla Soup Perfection
- For a smoother soup: Use an immersion blender to partially blend the soup after it has simmered. This will give it a creamier texture without affecting the chunky bits.
- Spice it up: Adjust the amount of cayenne pepper to your preference. If you like a really fiery soup, add more!
- Add protein: Cook some shredded chicken or ground beef and add it to the soup for a heartier meal.
- Make it vegetarian: Omit the chicken broth and replace it with vegetable broth for a delicious vegetarian option.
Variations: Explore the Possibilities
- Seafood Tortilla Soup: Add cooked shrimp or scallops to the soup for a lighter, seafood-focused variation.
- White Chicken Chili Tortilla Soup: Use white beans and add some diced jalapeno peppers for a twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 40-50g
This recipe is a fantastic example of delicious dishes that are also easy to make. Enjoy your homemade Max & Erma's style tortilla soup! It’s a surefire way to impress your family and friends with your culinary skills. Consider adding this best recipe to your regular meal rotation – it’s that good!