with Smoky Ancho Chile & Avocado
- 1 dried ancho chile
- 1 onion
- 2 garlic cloves
- 13.4 oz pinto beans
- 2 tsp ground cumin
- 1 tsp dried oregano
- 14.5 oz crushed tomatoes
- 3 corn tortillas
- 1 avocado
- ¼ oz fresh cilantro
- 1 lime
- 3 tbsp + 2 tsp (6 tbsp + 4 tsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Large pot
- Medium saucepan with lid
Trim and deseed the ancho chile(s) and add to a medium saucepan with 3 cups (6 cups) water. Bring to a boil, reduce heat to low, and cover. Peel and dice the onion(s). Peel and mince the garlic. Drain and rinse the pinto beans.
Heat 2 tsp (4 tsp) vegetable oil in a large pot over medium-high heat. Add the diced onion, minced garlic, cumin, oregano, and 1 tsp salt. Cook until the onion is softened, 3 to 4 minutes.
Add the tomatoes and pinto beans to the large pot with the onion. Reduce heat to medium-low, and simmer. Add the rehydrated ancho chile(s), 2 cups (4 cups) of the water used to rehydrate the chile(s), 1 tsp (2 tsp) salt, and just one tortilla (two tortillas) to a blender. Blend until smooth. Add the mixture to the large pot and stir to combine. Cover and simmer the tortilla soup over low heat.
Thinly slice the remaining tortillas into ¼ inch strips. Wipe the medium saucepan clean and return to medium-high heat with 3 tbsp (6 tbsp) vegetable oil. Once hot, add the tortilla strips and fry until golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.
Halve the avocado(s) and remove the pit(s). Dice the flesh. Pick the cilantro leaves. Halve the lime(s), juice one half (1 lime), and divide the other half (1 lime) into wedges. Add the diced avocado, cilantro leaves, and lime juice to a small bowl. Toss to combine.
Divide the tortilla soup with smoky ancho chile between large bowls. Top with fried tortillas and diced avocado. Serve with lime wedges. Soup’s on!