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Spicy Mexican Tortilla Soup

A rich and flavorful soup filled with tortilla strips, black beans, and aromatic spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

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