Tortilla Soup

Cuisine

Mexican

Servings

4

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

medium

Ingredients

• 6 Each corn tortillas, cut into thin strips - 6 (6-inch tortillas), 6-inch tortillas, cut into thin strips
• 2 Tablespoon vegetable oil - 2 (tablespoons), Divided: 1 tablespoon for tortilla strips and 1 tablespoon for the soup base
• 1 Each yellow onion, diced - 1 (medium onion), 1 medium onion
• 3 Count garlic, minced - 3 (cloves), minced
• 2 Tablespoon tomato paste - 2 (tablespoons)
• 1 Can canned diced tomatoes - 1 (14.5-ounce can)
• 4 Cup vegetable broth - 4 (cups)
• 1 Can canned black beans, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 1.5 Cup frozen corn - 1 1/2 (cups)
• 1 Tablespoon chili powder - 1 (tablespoon)
• 1 Teaspoon ground cumin - 1 (teaspoon)
• 1 Teaspoon kosher salt - 1 (teaspoon)

Instructions

1. Prep ingredients

   1. *Cut the tortillas*, *dice the onion*, *mince the garlic*, and *rinse and drain the black beans* before cooking.

2. Crisp tortilla strips

   2. Heat *1 tablespoon vegetable oil* in a large pot over medium heat. Add the *tortilla strips* and cook for *4 to 6 minutes*, stirring often, until *crisp and lightly golden*; transfer to a paper towel-lined plate.

3. Sauté aromatics

   3. Add the remaining *1 tablespoon vegetable oil* to the pot. Cook the *yellow onion* for *4 to 5 minutes* until *softened*, then stir in the *garlic* for *30 seconds*.

4. Toast seasonings

   4. Stir in the *tomato paste*, *chili powder*, and *ground cumin*. Cook for *1 minute* until the mixture smells *toasty and fragrant*.

5. Add soup ingredients

   5. Add the *canned diced tomatoes*, *vegetable broth*, *black beans*, *frozen corn*, and *kosher salt*. Stir well and bring to a *gentle boil*.

6. Simmer soup

   6. Reduce the heat and simmer for *15 minutes* until the soup is *hot, slightly thickened*, and the flavors are blended.

7. Serve

   7. Ladle the soup into bowls and top with the *crisp tortilla strips* just before serving.