Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- Salt and pepper to taste
- 6 corn tortillas, cut into strips
- 1 avocado, sliced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and jalapeño. Cook until softened.
- Stir in cumin and chili powder. Cook for 1 minute.
- Add crushed tomatoes and broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add corn and black beans. Simmer for 5 more minutes.
- Season with salt and pepper.
- Fry or bake tortilla strips until crispy.
- Ladle soup into bowls and top with tortilla strips, avocado, and cilantro.
- Serve with lime wedges.
Notes
- For a spicier soup, keep the jalapeño seeds.
- Use store-bought tortilla chips if short on time.
- Vegetarian version: use vegetable broth.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: tortilla soup, Mexican soup, easy soup recipe