Tortilla Soup with Smoky Ancho Chile and Avocado

Tortilla Soup

with Smoky Ancho Chile and Avocado

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dinner

Beans/Legumes Soup Mexican Soy-Free Nut-Free High-Protein Gluten-Free Winter Recipes Spring Recipes Quick and Easy Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
16g
CARBOHYDRATES
91g
PROTEIN
25g

MAIN 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
Nutrition

TOOLS

  • Medium saucepan
  • Large pot
  • Blender

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!