Craving a warm, comforting, and incredibly flavorful soup that’s ready in under 30 minutes? Look no further! This On The Border Tortilla Soup recipe captures the vibrant essence of Mexican cuisine, bringing the restaurant experience right to your kitchen table. It’s a delicious and easy recipe perfect for busy weeknights or a relaxed weekend lunch. This healthy meal is packed with flavor and is surprisingly simple to make – even for beginner cooks! Get ready to experience a fiesta of flavors!
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, making it a fantastic choice for quick dinner ideas.
- 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 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 6 corn tortillas, cut into strips
- Avocado, shredded cheese, sour cream, and cilantro for garnish (optional)
Instructions: Let's Get Cooking!
This easy recipe guides you step-by-step towards a delicious bowl of tortilla soup.
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell pepper and cook for another 3 minutes, until slightly tender.
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Build the Flavor Base: Add the crushed tomatoes, chicken broth, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes, allowing the flavors to meld.
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Add the Beans and Corn: Stir in the corn and black beans. Simmer for another 5 minutes to heat through.
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Crisp the Tortilla Strips: While the soup simmers, preheat your oven's broiler. Arrange the tortilla strips on a baking sheet and broil for 2-3 minutes, watching carefully to prevent burning, until golden brown and crispy.
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Serve and Enjoy: Ladle the soup into bowls. Top with the crispy tortilla strips, avocado slices, shredded cheese, a dollop of sour cream, and fresh cilantro, if desired.
Cooking Tips for Tortilla Soup Perfection
- For a richer flavor, use homemade chicken broth.
- If you prefer a smoother soup, blend a portion of the soup with an immersion blender before adding the beans and corn.
- Feel free to adjust the amount of cayenne pepper to your preferred spice level. Start with less and add more gradually.
- For a vegetarian option, substitute vegetable broth for chicken broth.
Variations: Explore the Flavor Possibilities
- Spicy Tortilla Soup: Increase the amount of cayenne pepper or add a diced jalapeño to the sautéed vegetables.
- Chicken Tortilla Soup: Add cooked shredded chicken to the soup during the last 5 minutes of simmering.
- Beef Tortilla Soup: Use beef broth instead of chicken broth and add cooked ground beef or shredded beef.
Nutritional Information (Per Serving, Approximate)
This nutritional information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 300-350
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 30-40g
This homemade cooking adventure results in a delicious and satisfying meal. The best recipes are often the simplest, and this On The Border Tortilla Soup is a perfect example of that. Enjoy this healthy meal, and let us know how you like it!