Southwestern Soup
Submitted by rioja
Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThis is tortilla soup done right, with fresh ingredients and layers of flavor that build from the bottom of the bowl up.
Onion, garlic, jalapeño, and bell pepper get cooked down with cumin and fresh oregano until fragrant. Vegetable broth simmers everything together before white beans, corn, a squeeze of fresh lime, chopped tomatoes, diced avocado, and cilantro all go in at the end to keep their texture and brightness.
Crispy fried corn tortilla strips dropped into each bowl add that satisfying crunch that makes every spoonful interesting.
Kitchen Tips
- Add the tomatoes, avocado, and cilantro off the heat so they stay fresh and don’t turn mushy.
- Fry the tortilla strips until truly crisp. They’ll soften quickly in the hot broth, so you want them to start extra crunchy.
- Toss the avocado in lime juice first to prevent browning and add an extra layer of citrus flavor.
Ingredients
Directions
Heat 1 tablespoon of the oil over medium heat in a large heavy pot.
Add the onion, garlic, cumin, oregano, jalapeno, and bell pepper and cook, stirring, until the onion is transparent, 6 to 8 minutes.
Add the broth and bring to a boil.
Reduce the heat to low, cover, and simmer for 20 minutes.
Add the corn, lime juice, and beans and bring back to a simmer.
Add the tomatoes, avocado, and cilantro and remove from the heat.
Season with salt and pepper.
While the soup is simmering, heat the remaining oil in a nonstick skillet over medium-high heat, then fry the tortilla strips until crisp, about 3 to 5 minutes.
Drain on towels.
Put several strips in each bowl, then pour in the soup.
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