Skip to main content
Tortilla Soup with Smoky Ancho Chile and Avocado
2 or 6 Serving Dinner

Tortilla Soup

with Smoky Ancho Chile and Avocado

Tags: Less Prep Gluten-Free High-Protein
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
560
FAT
16g
CARBOHYDRATES
91g
PROTEIN
25g


Get Recipes Delivered

INGREDIENTS

  1. 1 dried ancho chile
  2. 1 onion
  3. 2 garlic cloves
  4. 13.4 oz pinto beans
  5. 2 tsp cumin
  6. 1 tsp Mexican oregano
  7. 14.5 oz crushed tomatoes
  8. ½ cup corn kernels
  9. 3 corn tortillas
  10. 1 avocado
  11. ¼ oz fresh cilantro
  12. 1 lime
  13. 3 tbsp + 2 tsp vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Large pot, Medium saucepan, Blender
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
560
FAT
16g
CARBOHYDRATES
91g
PROTEIN
25g


Get Recipes Delivered

INSTRUCTIONS

1
Prep the vegetables

Destem and deseed the ancho chile and add to a medium saucepan with 3 cups of water. Bring to a boil, reduce heat to medium, and cover. Cook until step 3. Peel and dice the onion. Peel and mince the garlic. Drain and rinse the pinto beans.

2
Cook the aromatics

Place a large pot over medium-high heat with 2 tsp vegetable oil. Once hot, add the diced onion, minced garlic, cumin, oregano, and ½ tsp salt. Cook until the onion is soft and translucent but not browned, about 2 to 4 minutes.

3
Thicken the soup

Add the pinto beans, crushed tomatoes, and corn kernels to the pot. Stir, lower heat to medium-low, and let simmer. Transfer the rehydrated ancho chile and 2 cups of the chile water, just one tortilla, and ½ tsp salt to a blender. Blend until smooth. Add the chile tortilla mixture to the large pot and stir to combine. Simmer the soup until you’re ready to serve.

4
Fry the tortillas

Thinly slice the remaining tortillas into ¼ inch strips. Wipe the medium saucepan dry and return to medium-high heat with 3 tbsp vegetable oil. Add the tortilla strips and cook, stirring frequently, until golden brown, about 1 to 2 minutes. Transfer to a paper towel-lined plate and immediately sprinkle with salt.

5
Prepare the avocado

Halve the avocado, remove the pit, and dice the flesh. Add the diced avocado to a medium bowl. Pick the cilantro leaves from the stems and add them to the diced avocado. Halve the lime, add just half the lime juice to the avocado, and toss.

6
Serve

Cut the remaining lime into wedges. Divide the tortilla soup between large bowls. Top with crispy tortilla strips and avocado. Serve with lime wedges. Soup’s on!

SIMILAR RECIPES