
Spicy Mexican Tortilla Soup
A rich and flavorful soup filled with tortilla strips, black beans, and aromatic spices.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 garlic cloves grated
- 1 red bell pepper chopped
- 1 cup sweet corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can 400 g diced tomatoes
- 4 cups vegetable broth
- 1 cup black beans cooked
- 1/2 cup shredded cheddar cheese optional
- 2 tortillas sliced and fried
- Fresh cilantro leaves and lime wedges for serving
Instructions
- Heat olive oil in a pot. Add onion, garlic, and red bell pepper, and sauté for 5 minutes.
- Stir in the sweet corn and cook for another 2 minutes.
- Add cumin, chili powder, smoked paprika, and oregano, and cook for 1 minute to release the flavors.
- Pour in the diced tomatoes and vegetable broth, and bring to a boil.
- Add the black beans and simmer on low heat for 20 minutes.
- Divide the soup into bowls, top with crispy tortilla strips and shredded cheddar cheese.
- Garnish with fresh cilantro leaves and lime wedges, and serve hot.
NUTRITION FACTS (Per Serving)
Calories: 280 kcal
Carbs: 30 g
Fat: 12 g
Protein: 8 g