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Tortilla Soup with Smoky Ancho Chile & Avocado
2 or 4 Serving Dinner

Tortilla Soup

with Smoky Ancho Chile & Avocado

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
540
FAT
14g
CARBOHYDRATES
78g
PROTEIN
23g

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INGREDIENTS

  1. 1 dried ancho chile
  2. 1 onion
  3. 2 garlic cloves
  4. 13.4 oz pinto beans
  5. 2 tsp ground cumin
  6. 1 tsp dried oregano
  7. 14.5 oz crushed tomatoes
  8. 3 corn tortillas
  9. 1 avocado
  10. ¼ oz fresh cilantro
  11. 1 lime
  12. 3 tbsp + 2 tsp (6 tbsp + 4 tsp) vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: N/A
Tools: Blender, Large pot, Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
540
FAT
14g
CARBOHYDRATES
78g
PROTEIN
23g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Trim and deseed the ancho chile(s) and add to a medium saucepan with 3 cups (6 cups) water to rehydrate. 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.

2
Cook the aromatics

Heat 2 tsp (4 tsp) vegetable oil in a large pot over medium-high heat. Add diced onion, minced garlic, cumin, oregano, and ½ tsp (1 tsp) salt. Cook until onion is softened, 3 to 4 minutes.

3
Simmer the tortilla soup

Add the pinto beans and tomatoes to the large pot with the onion. Reduce heat to medium-low, and simmer. In a blender, combine 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 corn tortilla (two corn tortillas). Start blending on low and continue until smooth. Add blended mixture to the large pot and stir to combine. Cover, and simmer the tortilla soup over low heat.

4
Fry the tortillas

Thinly slice the remaining corn 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 corn tortilla strips and fry until golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate and sprinkle with salt.

5
Prepare the avocado

Halve the avocado(s), remove the pit(s), and 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 diced avocado, cilantro leaves, and lime juice to a small bowl. Toss the avocado salad.

6
Serve

Taste the tortilla soup and add salt as necessary. Divide the tortilla soup with smoky ancho chile between large bowls. Top with fried tortilla strips and avocado salad. Serve with lime wedges. Soup’s on!

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