with Smoky Ancho Chile and Avocado
- 1 dried ancho chile
- 1 onion
- 2 garlic cloves
- 13.4 oz pinto beans
- 2 tsp cumin
- 1 tsp Mexican oregano
- 14.5 oz crushed tomatoes
- ½ cup corn kernels
- 3 corn tortillas
- 1 avocado
- ¼ oz fresh cilantro
- 1 lime
- 3 tbsp + 2 tsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Large pot
- Medium saucepan
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.
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.
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.
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.
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.
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!